Khachapuri penovani in Georgia

Aromatic Georgian pastries are a great way to snack on a long walk through sunny Tbilisi. If you want to enjoy homemade dishes of traditional cuisine, then pay attention to khachapuri. Many Georgian cafes serve different kinds of khachapuri: Imereti, penovani, Mingrelian and Sajarian.

The origin of penovani

At the beginning of the 20th century, Georgian entrepreneur Mitrofan Lagidze, famous for the production of "Lagidze Waters" lemonade, invented the recipe for penovani. It was at the Lagidze restaurant chain that penovani first began to be offered to customers as a new type of khachapuri.

Literally, "peno" translates to "dough" in Georgian, and the name khachapuri comes from the puff pastry used in the preparation.

Peculiarities of cooking

Traditionally, penovani are cooked in one batch the size of a standard baking tray, then it is cut into small squares. More often than not, bakers use a yeast-free dough, which gives them a light and airy texture to the baked goods. The main ingredient is young Imereti cheese, which can be combined or replaced with suluguni.

Penovani is more of a puff pastry than a flatbread. In cafes the dish is served with cool milk or tea.

Differences from other khachapuri types

In Georgia khachapuri has several varieties that differ in cooking options and ingredients: fried and baked, with water and milk, with eggs and herbs. Penovani is famous among the locals for its affordability. You'll find these pastries in markets, bakeries, and street shops. Penovani is especially popular with students because it's convenient to eat on the go.

Want to try penovani in Tbilisi? Find the best cafes with delicious khachapuri in the Madloba catalog!