GEORGIAN CUISINE
“Khachapuri Revolution” - 53 varieties of cheese bread discovered in Georgia
11 June, 2018
Khachapuri, Georgian cheese bread is one of the most popular trademarks of Georgian cuisine
that is equally beloved by locals and foreigners. The dish is an integral part of Georgian feast table supra or is even a daily dish in some families. Different variations of Georgian cheese bread have been spread to many countries and become a favorite dish in many restaurants.

Apart from traditional round Khacahpuri called Imeretian, prepared in Georgia’s Imereti region, each part of country has its own
version of cheese bread, like cheese boat in Georgia’s Adjara Region. Yet recently a shocking discovery has been made by Georgian researchers. To our surprise, another 83 types of khachapuri with various fillings have been discovered, that once again stresses the importance and rich history of this unique Georgian staple.

According to the researches who have been working for several months on this subject, 53 out of 83 pies, represent varieties of Khachapuri, while the rest is made of different fillings. The names of khachapuri varietis are as follows: “Bachula,” “Kotori,” “Ghomush” “Achash,” “Fetdviar”, etc.
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Gurian Pie from Georgia's Guria Region,which is Khachapuri in reality

The idea of exploring the origins and varieties of Khachapuri was born in one of the cafes abroad, when the waitress brought Georgian national dish to Levan Qoqiashvili, who is the restorer by profession, and explained to him that it was the best, most delicious and number one dish of Georgian cuisine.



Giant cheese boat topped with over 50 eggs. Video courtesy Cheese Insider

“I often thought, which Georgian dish is worthy of national dish status? We interviewed about 300-500 people and almost all of them named Khachapuri. Then, I shared my idea to start exploring the dish my friend, writer Diana Amphiamid.The first question that popped to our mind was when the first khachapuri was prepared and which utensil was used for its preparation? In order to find it out, we teamed up with a historian and an archaeologist. We also had other questions during research, for example, approximately when Georgians started cultivating wheat and which are Georgian wheat species. At next satrges we were joined by other researchers. Currently 14people are involved in the process.
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Megruli Khachapuri  from Georgia's Samegrelo Region

The researchers have not found the answer when the first Khachapuri was prepared, yet they are sure that this perfect synthesis of cheese and dough has its origins in ancient times and it’s birthplace is Georgia,. despite the fact that the dishes similar to Khachapuri are also prepared in neighboring countries.

“Yet another roof of Khachapuri’s Georgian origins is its diversity. This dish is so diverse that first we found 53 types of Khachapuri and then the number of the dishes with various fillings increased to 83. For example, Sulkhan-Saba Orbeliani (prominent Georgian writer and diplomat) used to describe Khachapuri as “bread with filling.”
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Adjaruli Khachapuri, Georgian cheese boat from Adjara Region of Georgia

Khachapuri is made with various fillings in different regions of Georgia. The dish is an integral part of Georgian festive table (supra) for the locals.

I I suppose , Khachapuri occupies 70% among Georgian dishes with fillings, however, there are other varieties as well, such as Gurian Pie (crescent shaped Khachapuri with boiled egg inside), which is Khachapuri in reality, Svan Khachapuri, which is prepared with 4 different sorts of cheese, also there is yet another one which is made with Ghomi (a traditional Georgian dish made with cornmeal) and has cheese filling inside.
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So-called Royal Khachapuri with sulguni cheese

There are many legends related to Khachapuri in Georgia. Italian missionaries also used to write about Khachapuri and describe its taste and characteristics. The earlier sources also mention a utensil in which Khachapuri was baked.

A group of 14 people will study the materials related wto Khachapuri, travel to all regions of Georgia and prepare the traditional dish based on various recipes. Who knows, the number of the dishes with different fillings exceed even 83.
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Imeruli Khachapuri from Georgia's Imereti Region. Photo courtesy Badri Vadachkoria

According to the researchers, Georgia is not only the homeland of wine, but Khachapuri as well. Levan Qoqiashvili believes that the country should definitely adopt this title.

As the person behind the project Levan Qoqiashvili says, the exploration of khapauri can bring a “Khachapuri Revolution.”
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Khachapuri is one of the most popular dishes in Georgia

According to him, in every country where tourism is developed, national products represent vital elements of tourism industry. Therefore, gastronomic culture should become a priority for Georgia.

Researchers will start summarizing the results after studying the regions one by one. Initiators of the project aim to bring together all the varieties of khachapuri along with recipes in one book.
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Imeruli Khachapuri

Author: Mariam Menabdishvili

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