Imeretian cheese

Chef Andrey Pavlov shared with us a recipe from the menu of the restaurant "Riviera.

Recipe from the Moscow Georgian Cuisine Restaurant "Ojakhuri.

This is how they bake achma in the Georgian bakery Tsomi.

The recipe was shared by the chef of the restaurant "Ojakhuri" Badri Lemonjava.

Adjarian khachapuri is a gem of Georgian cuisine, originating from sunny Adjara. This type of khachapuri resembles a boat and has become one of the most recognizable dishes in Georgia. Its filling consists of tender sulguni and imereti cheese that melt together to create a delicious stretchy texture. The finishing touch is a fresh egg yolk and a piece of butter added before serving, making the flavor rich and velvety. Khachapuri should be eaten by breaking off the edges of the dough and dipping them into the warm, aromatic filling. This dish symbolizes hospitality and joy; it is served at celebrations and family gatherings. It pairs perfectly with fresh vegetables and herbs as well as traditional Georgian wine.

The recipe was shared with us by the brand chef of the restaurant 15/17 Bar & Grill Vladimir Bogozhavets.

Imeretian mini khachapuri are small but incredibly tasty flatbreads that embody the soul of Georgian cuisine. Their roots trace back to Imereti, a region in Georgia known for its cheese traditions. This version of khachapuri features a tender dough made with milk and yeast, while the filling of sulguni and Imeretian cheese creates a rich creamy-salty flavor. During baking, the dough becomes airy and slightly crispy, and melted butter adds an appetizing aroma. Mini khachapuri are convenient to serve, perfect as a snack or main dish, and pair wonderfully with wine and fresh herbs. They are prepared for family dinners or festive gatherings because each bite carries the warmth and comfort of true Georgian hospitality.

Gebjalia is a delicate appetizer of Georgian cuisine that reflects the richness of its flavors and traditions. Originating from western Georgia, this dish combines the softness of Imeretian cheese with the refreshing spiciness of mint and garlic. The cheese soaked in milk acquires a silky texture, while the thin roll enriched with aromatic spices offers an exquisite harmony of taste. Gebjalia is served with a sauce based on matsoni and sour cream, adding a gentle tanginess and richness. Finally, pomegranate seeds give the dish not only a festive appearance but also a pleasant sweet note. This appetizer is perfect for both festive tables and cozy family evenings, showcasing the diversity of Georgian gastronomy.

Khachapuri in Megrelian style is a true embodiment of Georgian culinary spirit. Originating from the sunny region of Mingrelia, this version of the famous cheese bread features a double portion of cheese—inside and on top—creating an incredibly rich and gooey flavor. The tender dough, enriched with butter, pairs perfectly with the aromatic filling of sulguni and Imeretian cheese. When baked, the surface is covered with an appetizing golden crust, while the melted cheese gives the dish a magical texture. Khachapuri in Megrelian style is perfect for cozy family evenings, festive gatherings, or simply enjoying the flavors of authentic Georgia. It is best served hot, complemented by a glass of red wine or fresh green tea.

From the Restaurant "Kazbek"

Georgian khachapuri made from puff pastry is an exquisite dish infused with the spirit of the Caucasus. Khachapuri, a symbol of Georgian cuisine, is known for its airy dough and rich cheese filling. This version uses puff pastry, giving the bake tenderness and a crispy texture. Imeretian cheese fills the pie with a creamy filling that has a slight saltiness. Khachapuri is served hot; its golden crust crunches while the cheese stretches, creating an unparalleled gastronomic delight. The dish is perfect for cozy family breakfasts or festive gatherings. Georgian cuisine is famous for its warmth and hospitality, and this khachapuri is a vivid testament to that.

Khachapuri Imeretian style is one of the most beloved dishes of Georgian cuisine, embodying the traditions and flavors of the Imereti region. Its base is soft, airy dough that harmoniously combines with tender, slightly salty cheese. This type of khachapuri is distinguished by its round shape, with the filling evenly distributed inside to create a perfect balance of taste. The history of the dish goes back to ancient times when Imeretian housewives prepared it for family feasts and celebrations. Khachapuri is enjoyed hot, savoring the stretchy cheese and crispy crust of the dough. It serves well as a main dish or as an appetizer complemented by fresh vegetables or aromatic Georgian wine. It is not just food but an expression of hospitality and warmth that brings people together at one table.

Achma is a true culinary masterpiece from sunny Georgia. This layered cheese pie delights with its tenderness and rich flavor, where thin layers of dough intertwine with a fragrant cheese filling made of sulguni and imeretian cheese. Georgian housewives pass down the secrets of its preparation from generation to generation, and the recipe embodies the warmth and hospitality of this wonderful cuisine. It is served with matsoni, which adds a slight tanginess that perfectly complements the softness of melted cheese. Achma is a symbol of family gatherings, where loved ones come together around the aromatic pie to share the joy of communication and enjoy the taste.

Khachapuri with black truffle is an exquisite embodiment of Georgian cuisine, blending tradition and luxury. The classic khachapuri, a symbol of a warm home hearth, gains new shades from the rich aroma of black truffle. Sulguni and Imeretian cheese create a tender, stretchy texture while ham adds spiciness. Truffle paste reveals deep, earthy notes, transforming the dish into a gastronomic masterpiece. Baked to a golden crust, it exudes an enchanting aroma that tempts gourmets from around the world. This is not just food — it's an experience, a moment of enjoyment and an encounter with true culinary art.

Enough, the Caucasus is feeding us! Here are the Balkarian hychins that Elena Kardanova from the restaurant "Aragvi" told us about. They are usually cooked in whole stacks, but there is no stack in the video because all the other hychins were eaten by the editors immediately after cooking , and they could not be stopped.