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What kinds of flaky khachapuri are there?

Three kinds of flaky khachapuri and the secret of thin dough.

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Short answer

Flaky khachapuri in Georgia comes in several types: Meskhetian, made with puff pastry-style dough, a Gurian crescent with cheese and hard-boiled eggs, and a square Rachan one with a walnut in each corner. The dough is buttered, folded and wrapped around cheese.

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Why

  1. Meskhetian khachapuri is puff pastry-style: the dough is buttered, folded, filled with cheese and shaped into a square parcel.
  2. Gurian flaky khachapuri is crescent-shaped and filled with cheese and hard-boiled eggs.
  3. Rachan flaky khachapuri is square and baked with a walnut in each corner.

Details

Types of flaky khachapuri:

  • Meskhetian: buttered, folded dough filled with cheese in a square parcel; it needs a closed oven to keep the steam inside;
  • Gurian: a flaky crescent with cheese and hard-boiled eggs;
  • Rachan: a square flaky bread baked with a walnut in each corner.

A tip for thin dough: it is thin enough when you can read writing on paper through it.

For other kinds see types of khachapuri, for home baking see how to make khachapuri at home, and for cheese see which cheese khachapuri needs.

Tip

For thin dough, keep rolling until you can read writing on paper through it.

What may differ

The shape, filling and dough differ between the types of flaky khachapuri: Meskhetian is square with cheese, Gurian has egg, Rachan has a walnut. Ask the waiter what a dish on the menu is called.

Common misconception

There is only one kind of flaky khachapuri.

What actually happens

There are several flaky khachapuri: Meskhetian, Gurian with cheese and hard-boiled eggs, and the square Rachan one with a walnut in each corner.

People also ask

  • What is penovani khachapuri?
  • How do you make penovani khachapuri?

Sources

This answer is for reference. Ask the cook for the ingredients and the way it is cooked.

Restaurants in Tbilisi

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    Khmeli suneli is a Georgian spice mix, and in the Imeretian version of aubergine with walnuts it goes in only in a very small amount so that it does not drown the garlic.

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    Tolma is one of the staple dishes of Georgian cuisine, and there is a vegetable version that suits vegetarians.

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    Achma is a type of khachapuri: thin cooked layers of dough with cheese and melted butter between them.

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