What kinds of khachapuri are there, and how do Adjarian, Imeretian and Megrelian differ?
The main types of Georgian cheese bread.
Short answer
Imeretian khachapuri is a round bread with cheese inside; Megrelian is the same but with cheese on top too. Adjarian is boat-shaped with cheese, an egg and butter, while penovani is made with puff pastry. Other types include achma, thin layers of dough and cheese similar to lasagne.
Why
- Adjarian khachapuri is eaten by stirring the filling and tearing off pieces of crust.
- The classic cheese is Imeretian or sulguni.
- Khachapuri is on Georgia's list of intangible cultural heritage.
Details
Each region has its own version, such as crescent-shaped Gurian with egg or Ossetian with potato. Fresh khachapuri is best from a bakery in the morning.
Tip
For your first time, order Imeretian and Adjarian to see the difference straight away.
What may differ
Each Georgian region has its own versions of dishes, so the same dish can taste quite different.
People also ask
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Information checked on October 3, 2026.
Types of khachapuriRelated 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.