This is how they say it in Georgia «Money. Freedom. Future.»
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This is how they say it in Georgia «Money. Freedom. Future.»
Khachapuri (“khacha” meaning cheese and “puri” – bread) is one of the most famous Georgian dishes. There are many variations of khachapuri in Georgia, both by shape and by recipe: round, square, small, big, triangle, boat-shaped (Adzhar), with cheese inside (Imereti) or on the outside (Megrel), and even with bacon and beans (Raczyn). The Adzhar version, boat-shaped and poured with an egg, is probably the most fascinating.
The “correct” Adzhar khachapuri must be toasted, with a crispy edge, soft dough, dry bottom and a very tender filling of young unsalted cheese with butter, and a home-made chicken egg on top. But, of course, cheese is the most important part. It is not quite the cheese we see in stores; it is more like a non-salted cottage cheese. It is believed that the best cheese for khachapuri is Imereti, or chkinti-kveli – a very young cheese of fresh cow milk, rich in vitamins and minerals. Chkinti-kveli taste slightly sour and has a thick, dense texture.
Khachapuri must be eaten hot. Thoroughly mix the egg and cheese, then tear away the crispy edge of the “boat”, dip it into the soft, melting filling… and order more!
Georgians are proud of their cuisine and consider khachapuri their national heritage. In 2011, Georgian authorities patented khachapuri and prepared a bill to protect this trademark.