Asia → 🇬🇪 Georgia → Imereti
Imeruli Khachapuri (Cheese-Stuffed Bread)
Georgian · medium · serves 4
prep 30 min · cook 15 min
~899 cal · 62g protein · 69g carbs · 40g fat (estimated, per serving)
🍽️
Round golden khachapuri torn open to show melted cheese
🇬🇪 Imereti
Every Georgian region has its khachapuri, and Imereti's round, fully-enclosed version is the everyday classic — so central to life that Georgia's economists track inflation with a "Khachapuri Index" measuring the cost of baking one.
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Ingredients
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2.5 cups all-purpose flour
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1 cup plain yogurt (matsoni)
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3 cups, crumbled/grated imeruli cheese (or mozzarella + feta)
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1 egg (to bind the filling)
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2 tbsp butter, for brushing
Instructions
Mix flour, yogurt, baking soda, and salt into a soft, slightly sticky dough. Rest 20 minutes under a towel.
Mix the cheese with the egg (or slurry) into a thick, packable filling; form into one big ball.
Flatten the dough into a wide disc, set the cheese ball in the center, and gather the edges up over it like a purse, pinching to seal.
Gently flatten the sealed ball, seam-side down, into a 9-inch round — go slowly so the cheese stays inside.
Cook in a dry skillet over medium heat, 6–7 minutes per side under a lid, until deep golden and hollow-sounding.
Brush hot with butter or olive oil, cut into wedges, and eat while the middle still flows.
Imeretian household baking.
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🌏 While it simmers — know your destination
📍
Imereti. The western region that gave the world its favorite cheese bread.
🗺️
Georgia. A Caucasus wine country with a bread you eat like a boat.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
🌍 Spin the globe again
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