You won’t be in Georgia long before you encounter the mouth–watering aroma of khachapuri wafting from restaurants, street–food stalls and bakeries. The best way to eat it? Tear off chunks of the warm bread and dip them in the cheesy centre.
Not only is khachapuri the national dish of Georgia, a country located where Europe meets Asia, it was also granted cultural heritage status by the government in 2019.
Regional variations abound: In Imereti, along the Rioni River, khachapuri is filled with a white salted cheese named after the region; in Adjara, on the Black Sea coast, it’s topped with a n egg and lots of butter. The taste ranges from tangy to garlicky, depending on the recipe.
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