About
“Food is not merely sustenance, but a gateway to our cultural heritage and a bridge that connects us to our roots.”Nino Haratischvili had it right, and nowhere does that ring louder than in Georgia — a country where hospitality isn’t a gesture, it’s a way of breathing. And khachapuri is the dish that holds that whole world together.
Khachapuri is cheese-filled bread, sure. But reducing it to that feels like calling the Himalayas “some hills.” This is the beating heart of Georgian cooking — a doughy, molten celebration that shows up at breakfast tables, feasts, roadside cafés, and anywhere Georgians gather to remind themselves who they are.
It’s been around for centuries, shaped by a country perched at the crossroads of Europe and Asia, where traders, invaders, and wanderers moved through like weather. Cheese-filled breads exist all over the region, but Georgia made the form its own. Every mountain valley, every river town, every corner of the country seems to have invented its own version. And every Georgian will tell you theirs is the best.
Imeruli khachapuri is the classic — a round, golden wheel with cheese inside and just enough chew to make you slow down. Adjarian khachapuri is the showstopper: a boat-shaped vessel loaded with molten cheese, a slab of butter, and a raw egg cracked on top that you mix together as you tear off pieces of crust.
Mingrelian khachapuri comes overloaded with cheese on both the inside and the outside because apparently someone in Samegrelo decided moderation was for other people. And then there’s Ossetian khachapuri, more like a pastry, stuffed with cheese, potatoes, onions, sometimes even meat — the kind of thing that keeps you warm in a land that knows real winters.
Making khachapuri is often a group effort. Flour on the counters, hands in the dough, a table crowded with relatives talking over one another. It’s part celebration, part therapy, part communion. When it comes out of the oven — hot, blistered, gooey — nobody waits. You tear, share, dip, and laugh. It’s comfort food that doesn’t pretend to be anything else.
Today, khachapuri has made its way far beyond Georgia. Travelers chase it, expats crave it, and anyone who’s ever tasted it understands instantly why it matters. It’s warm bread and melting cheese, yes — but it’s also history, geography, and identity, all baked together and served with the generosity that Georgians are famous for.
One bite, and you feel the whole country leaning in to welcome you.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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INGREDIENTS
For the Dough:
2 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup warm milk
2 tablespoons vegetable oil
For the Filling:
2 cups grated Georgian sulguni cheese (substitute: feta cheese and mozzarella)
2 tablespoons unsalted butter
2 eggs
Salt to taste
For the Egg Topping:
1 egg (for each khachapuri)
1 teaspoon butter (for each khachapuri)
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Instructions
A cheesy bread boat from Georgia.
Click here for video recipe and story on Instagram
Prepare the Dough:
In a bowl, combine the warm milk, sugar, and instant yeast. Let it sit for about 5-10 minutes until the mixture is frothy.
In a larger mixing bowl, combine the flour and salt. Gradually add the yeast mixture and vegetable oil. Mix until the dough comes together.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough back in the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Prepare the Filling:
In a bowl, mix together the grated cheese and softened butter until well combined. Adjust the salt if needed.
Assemble and Shape:
Preheat your oven to 220°C (425°F).
Divide the risen dough into individual portions, and roll each portion into an oval shape.
Spoon the cheese mixture onto the center of each oval-shaped dough, leaving the edges free. Shape the dough into a boat-like form, pinching the ends to create a "boat" shape.
Baking:
Place the shaped khachapuri on a baking sheet lined with parchment paper. Crack an egg into the center of each khachapuri.
Bake in the preheated oven for about 10-12 minutes or until the crust is golden and the egg whites are set but the yolks are still runny.
Finishing Touches:
As soon as the khachapuri comes out of the oven, place a teaspoon of butter on top of the egg in each khachapuri to melt.
Serve immediately while the khachapuri is still warm. The tradition is to use pieces of the crust to mix the egg, cheese, and butter together before eating.
