How do you eat Adjarian khachapuri properly?
What to do with the egg and butter, and where to start.
Short answer
Adjarian khachapuri is eaten by hand: first stir the yolk and butter into the hot cheese in the middle of the boat with a fork, then tear off pieces of crust from the edges and dip them into the filling. Eat it straight away while the cheese is hot and the egg cooks through. You usually don't need a knife.
Why
- The egg goes in raw and cooks in the heat of the cheese as you stir.
- Butter is added to make the filling smoother and richer.
- The crust at the edges works as a spoon, so you eat it first.
Details
Portions are usually large, and cafes often offer smaller sizes. In Batumi, Adjarian khachapuri is seen as the city's signature dish.
Tip
If you don't want a runny yolk, stir the filling straight away and for longer so the egg sets.
What may differ
Boat size and butter vary between cafes, and a large khachapuri is often shared by two.
Common misconception
Adjarian khachapuri is eaten with a knife and fork.
What actually happens
It's eaten by hand: stir the filling and tear off pieces of crust to dip into the cheese and yolk.
People also ask
- How do you eat Adjarian khachapuri?
Dish names and recipes vary across Georgia's regions; the most common versions are given here.
Adjarian khachapuri in BatumiRelated questions
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How do khinkali differ from manti?
Khinkali are a Georgian dish boiled in water, while manti come from Central Asian and Turkic cuisines and are steamed.
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Khinkali and khachapuri: whose dishes are they?
Both khinkali and khachapuri are Georgian dishes.
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Which cheese do you need for khachapuri?
In Georgia, khachapuri uses Imeretian cheese, a young brined cheese with a mild tang, and sulguni, which stretches well.
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How do you make khachapuri at home?
The easiest home khachapuri is Imeretian: make a dough of matsoni or kefir with flour, egg and baking soda, fill it with grated cheese, flatten it and fry in a pan or bake.