Khachapuri Family bakery "In Adjarian style" frozen, 300g

The name “khachapuri” consists of two Georgian words “khacha” (cottage cheese) and “puri” (bread). In the classic recipe, young Imeritian cheese is used as a filling, similar in color and texture to cottage cheese. It is from this cheese that the famous Georgian Suluguni is made. But the shelf life of young cheese is very short and it is almost impossible to bring it to Europe. That is why khachapuri is prepared not with young Imeritin cheese, but with its adult version - Suluguni cheese. This is what distinguishes khachapuri in Georgia from preparation in other regions. Georgian housewives have another secret that cannot be applied anywhere else - they make the dough for khachapuri not with water, but with whey in which young cheese is stored.

Almost every region of Georgia has its own type of khachapuri. The most famous khachapuri is made in Imereti, Adjara, Megrelia and Guria. In the classic version, all these types are prepared from the same yeast dough.