Khachapuri Imeruli

Khachapuri Imeruli originates from the Imereti region of western Georgia, where it is considered one of the country's most iconic cheese breads. Unlike the boat-shaped Adjarian khachapuri, this version is round, flat, and sealed on all sides, with the filling entirely enclosed inside the dough. The key ingredients are simple: a yeasted or unleavened dough and a generous amount of cheese, traditionally a mix of young Imeruli cheese and sulguni, both salty, tangy, and mild. A great version is distinguished by its thin, evenly baked crust—soft and pliable, never doughy or burnt—and a molten, creamy interior where the cheese remains slightly stringy but not oily. The cheese-to-dough ratio must be generous, and the filling should be uniformly distributed so that every bite offers the same balance of flavor. Regional variations exist throughout Georgia: in Samegrelo, the dough is often thicker and butter is added; in Adjara, it is opened into a boat shape with an egg and butter; and in Rach'a, bacon is sometimes incorporated. Outside Georgia, adaptations may use feta or mozzarella, but purists insist on local dairy. In Tbilisi, the prominent venue Taglaura (Okrokana) is recognized for its authentic rendition, as noted by the food platform *Sentieri Golosi*. There, the khachapuri Imeruli is baked in a traditional tone oven, achieving the characteristic crisp crust and luscious cheese interior that defines this beloved dish.