Recipe Catalog
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From the Restaurant "Kazbek"
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Khachapuri a la Adjarian with Adyghe cheese and mozzarella is a gastronomic symphony that combines tradition and innovation. Inspired by the famous Adjarian khachapuri, this version features the tenderness of Adyghe cheese and the elasticity of mozzarella, creating a soft, stretchy texture. The golden crust enriched with a creamy aroma frames the hot cheese filling where an egg adds velvety thickness. Historically, khachapuri symbolizes coziness and family traditions; its boat shape is associated with the sea and abundance. It is served straight from the oven by breaking off the edges and dipping them into stretchy cheese with egg. This culinary masterpiece is perfect for festive gatherings as well as warm dinners with loved ones. Khachapuri is not just a dish but a true delight for gourmets.
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180
Adjarian khachapuri is a culinary heritage of Georgian cuisine that has won the hearts of gourmets worldwide. It features tender, airy dough shaped like a boat filled with aromatic, gooey sulguni cheese. The main highlight of this dish is an egg cracked in the center just before serving, creating a delightful creamy texture that pairs perfectly with the cheese. During preparation, the dough undergoes several fermentation stages, making it especially soft and fragrant. Adjarian khachapuri is traditionally eaten by tearing off pieces of the crust and dipping them into warm, stretchy cheese with egg. This dish embodies the warmth of Georgian hospitality and is perfect for cozy family gatherings when craving something hearty, rich, and incredibly delicious.
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120
Adjarian khachapuri with Imeretian cheese is a gastronomic wonder of Georgian cuisine, embodying comfort and warmth. Its origin is linked to the Adjara region, where sailors returning from the sea sought hearty and nutritious food. The boat-shaped khachapuri symbolizes the maritime heritage of this region. The taste of the dish is delicate, creamy, and rich due to the melting Imeretian cheese that creates a soft and aromatic filling. The final touch is a broken egg in the center of the hot cheese, making the texture even more velvety. Khachapuri is served with a generous portion of butter that melts into the crust. This dish pairs perfectly with red wine or tea and is an essential part of a traditional Georgian feast where every bite is filled with history and hospitality.
9
4
60
Adjarian khachapuri with suluguni is one of the most famous Georgian culinary masterpieces, embodying the warmth and hospitality of this region. Its history traces back to Adjara, where this hearty and aromatic boat-shaped bread is traditionally made. The airy yeast dough soaked in butter perfectly complements the filling of tender suluguni that melts to create a stretchy texture and rich milky flavor. The finishing touch is a baked egg that should be stirred directly into the hot filling, adding even more softness and juiciness to the dish. This khachapuri not only delights with its taste but also becomes a central element of the feast, bringing people together around a generously laid table.
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120
Adjarian khachapuri with brinza is one of the most famous dishes of Georgian cuisine, a symbol of hospitality and culinary mastery. It originated in the Adjara region and is characterized by its distinctive 'boat' shape filled with fragrant cheese filling and then topped with a liquid egg and a piece of butter. The dough is tender, airy, with crispy edges, while the filling combines the rich taste of brinza and hard cheese. When you dip pieces of dough into the warm, slightly set yolk, the flavor becomes especially pleasant, soft, and harmonious. This dish is perfect for a cozy family dinner as well as for a festive feast. Adjarian khachapuri is a true gastronomic calling card of Georgia that brings a warm feeling of fullness and pleasure.
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From the menu of the restaurant "Nani".
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30
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.
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It is believed that khachapuri was invented in the mountains in the northwest: there lived shepherds who did not have the opportunity to dine in a more substantial way. Adjarian khachapuri in Batumi style is beautiful: its dough is ruddy and goes well with the shining yolk. Before serving, a couple of pieces of butter are added to the hot khachapuri, after which the cheese, butter and egg are mixed together.
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90
Adjarian khachapuri is a dish embodying the sunny warmth and hospitality of Caucasian cuisine. The fluffy dough baked in a boat shape hides a generous portion of aromatic sulguni cheese that melts and becomes tender when baked, enveloping the flavor. The finishing touch is an egg added at the end, creating a creamy texture and enriching the dish with a rich taste. Each serving holds not only gastronomic joy but also history: traditionally served with hot tea or wine, the yolk is mixed with cheese before eating to create a refined flavor. It’s not just pastry; it’s a symbol of coziness and family traditions that brings pleasure with every bite.
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160
Adjarian khachapuri is not just a dish but a symbol of warmth and hospitality. Although traditionally associated with Georgian cuisine, it has gained popularity beyond its borders over the years. The golden crust, stretchy sulguni cheese, and tender egg baked to perfection create a harmony of flavors. Khachapuri is served hot, broken by hand and dipped in melted cheese and yolk. This dish is perfect for a cozy family dinner or a festive feast. Each piece is infused with the spirit of the Caucasus, awakening a sense of comfort and enjoyment.
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Adjarian khachapuri is a traditional Georgian dish symbolizing the hospitality and culinary richness of the Adjara region. Its recognizable boat shape with tender sulguni cheese and a baked egg in the center makes it not only visually appealing but also surprisingly delicious. The airy and crispy dough is soaked in butter, creating a perfect combination with the stretchy, slightly salty cheese. It’s important to eat Adjarian khachapuri correctly: first, break off the edges of the boat and dip them into the warm cheese and egg. This dish is perfect for cozy gatherings and serving with family; its rich flavor and richness make it a true hallmark of Georgian cuisine.
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120
Spaghetti with olive oil, garlic, and red pepper is a classic Italian dish known for its simplicity and elegance. Originating from southern Italy, it values rich flavors and minimalism in ingredients. Warm olive oil enhances the aroma of garlic, giving the pasta a rich taste while red pepper adds a spicy kick. Spaghetti soaked in this aromatic sauce becomes light yet vibrant in flavor. The dish is perfect for a quick dinner or as an accompaniment to more complex dishes like seafood. It truly demonstrates how simple ingredients combined in harmony create refined gastronomic pleasure worthy of the best Italian traditions.
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30
Chickpeas are also called Turkish peas. In the Middle East, they are a fundamental thing, the basis of cuisine. They are used to make everything from hummus to falafel. Even coffee is made from chickpea flour. In Italy, they are dried with peat and deadwood, which gives them a soft nutty aroma, like a good single malt whiskey. In the case of stewed chickpeas, white wine does not play the role of an accompaniment, but an integral component of the dish. Pinot Grigio or retsina go well with chickpeas. They have suitable aromas - hay or resin and a light nutty flavor.
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90
Spaghetti with olive oil, garlic, and chili pepper is one of the simplest and most elegant dishes in Italian cuisine. Its roots trace back to the traditions of the poor, where true culinary masterpieces were created from minimal ingredients. The flavor of this dish is harmonious: the slight spiciness of chili pepper highlights the aroma of garlic, while olive oil adds tenderness and a velvety texture. It is perfect as a standalone dish or as a side to meat and fish. This treat pairs excellently with a glass of white wine, and fresh basil or parsley can add even more aroma. Spaghetti cooks quickly and is suitable for dinner after a long day when you crave something tasty and filling yet uncomplicated.
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