About Food – Imeruli (Imeretian Khachapuri)
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes.
In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made: You can find the article here.
In this article we will show how to make Imeruli (Georgian: იმერული ხაჭაპური), an Imeretian khachapuri (from Imereti), which is circular and probably the most common type.
Ingredients: 200 grams of khachapuri dough and all purpose flour (for kneading dough and dusting).
Prepare the dough as per the step-by-step guide in the link to the article mentioned above.
The recipe for the dough is enough to make 3 khachapuri so you will need to reduce the quantity of ingredients if you only want to make one or two.
Other ingredients: 2 eggs (1 egg yolk for glazing but this is optional), 30 grams of butter and 600 grams of Imeretian cheese (alternatively, you can use feta cheese and mozzarella together).
Grate the cheese.
Add the grated cheese, one egg and 20 grams of butter to a mixing bowl.
Mix thoroughly.
Knead the dough before using. Leave for 10 minutes and then make a circular shape, with a lip around the edge, like in the picture below. Spread the cheese filling onto the middle of the dough.
Fold the edges of the dough over the cheese filling.
Seal the dough as shown in the picture below.
Turn the dough over and flatten it out to make a circular shape. As you spread out the dough make sure the cheese filling is spread evenly.Be careful not to tear the dough.
A rolling pin can also be used to flatten the dough.
The dough should like the one in the picture below.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated oven for about 15 minutes at a medium temperature. If you want to glaze the khachapuri with egg yolk do this 5 minutes before it is ready.
Glaze the khachapuri with butter as soon as you remove it from the oven. This makes it soft.
Serving: Cut into slices and serve immediately.
Enjoy this famous Imeretian dish!
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Georgia About 
These bread with cheese recipes make me wish I could reach through the monitor and grab some. 🙂 They sound soooooooo yummy! Hugs
Wouldn’t it be good if it was possible to do that! 🙂
Reblogged this on soundingdrums.
Thank you!
Yum!
Yes! It is a real favorite here in Georgia 🙂
I have concluded that I would be very fat if I lived in Georgia.
Hahahahaha! 🙂
That looks delicious! I would like some right now!
See if it available locally. It is known all over the world.
Oh yum!
Great shots! Everything I can’t eat but it looks really good. Can you do a non-gluten dairy-free version please. LOL
I am sorry to hear that you wouldn’t be able to eat this. I’m not sure if a non-gluten dairy-free version would taste the same.
Delectable!!
Do try it!
That looks amazing!
We often eat it – it’s wonderful!
Mmmmm…..all of the breads you’ve already showed us on this blog look fantastic!!!! I think that people use cheeses and eggs a lot when they make bread in Georgia! That both cheese and egg are my favorite things…*drools* Do people have a (yoghurt) drink called ” Kefir” in Georgia, too? In Japan, “Kefir” is well-known as one of the (yoghurt) drinks from Caucasia, and it’s said that Kefir is very good to our health. Once, my granny got a Kefir grains from her friend and tried to make yoghurt, but it was very sinsitive to look after the grains, so she didn’t scceed…In Georgia, do people make it easily? Woof?
We drink “kefir” Kevin – it is believed to have originated about 2,000 years ago among the shepherds of the Caucasus mountain region. It is very good for you.
Boy does this look good! I don’t like pizza because of all the various ingredients mixed together so it seems to me this might be a good alternative 🙂 It kind of reminds me of a cheese stromboli, but appears to be lighter. I’d like to try and make this — thanks for the recipe!
Do try it Lisa and tell us what you think.
I absolutely love the dish and the photos!!!
Thank you Annie!
I thank you so much for those recipes! I’ve tried georgian food (especially khachapuri) in a georgian restaurant and I was afraid I won’t never eat those culinary specialities again… but thanks to you I can cook them 😉
Thank you so much for your kind comments. I am pleased that the recipes will enable you to continue to enjoy Georgian food. Enjoy!
I will enjoy Georgian culinary specialities for sure, but my friends too (I’ve just sent the links to your posts to part of my friends : French canadians will discover Georgian Food!) 😀
I am going to make your recipe but I don’t know what temperature to bake the khachapuri at. Can you please tell us the temperature?
Hi John. 220 C or 425 F. Let us know how you get on with making Imeruli.
I made the hachapuri today but I wanted to let you guys know that I am not much of a cook and have never eaten hachapuri before. Anyways it turned out extremely tasty and reminded me alot of something called pyrahi. I made a mistake by not rolling the dough flat enough so it came out in a giant bun shape instead of flat and the dough was a bit raw still in the inside close to the cheese because it was so thick. I will make it again but make sure to flatten it out into a 1cm thick extra large pizza and after you pull in the edges it will be like a small pizza. Thank you for the excellent recipe and I will definately make this again!
Thank you for letting me know how you got on. I am very pleased to hear that you enjoyed the recipe. Practice makes perfect! Now try Megruli, which is a Mingrelian khachapuri. http://wp.me/p2rmkB-qn
Thank you Bassa. I used a mixture of feta and mozzarella for the imeriti khachapuri and enjoyed the taste. The feta didnt completely melt which didnt bother me but I noticed the Megruli recipe calls for sulguni cheese and that mozzarella (not the feta mix) can be used as a substitute, possibly because the cheese on top needs to melt properly? do you or does anyone else on here know where to find sulguni in Canada? I will try to find it in the meantime and if successful I will post where to buy it.
Maybe I have a twist in my mind, but how can a third of the dough made from 1kg of flour be 200g? I think, the third was fine, only I interfered with the yeast somehow, next time better.
Are the 200g of cheese supposed to fill all three? I found 100g a good amount for one bread. Though not even Mozzarella to be found in the small store in Baku…
Thank you Luise. I have re-read my recipe and the 200 grams of cheese is for 1 bread not 3. I have amended the recipe to show 600 grams of cheese in total (for 3 breads).
Oh, dear, oh, dear, how I love khatchapuri imeruli! I am happy to say that 6 weeks in Georgia, with an average of one khatchapuri imeruli per week, or more, results in 5 to 6 pounds on the scale.. But, frankly, that stuff is so addictive (along with all the Georgian food) that you don’t even mind the stupid scale. Keep outlining your recipes, it gives me the pleasure of making them at home in France now. I think I will throw the scale away. 🙂
🙂 I am very pleased that you enjoy the recipes. Yes, throw away the scales! 🙂
So, I have been thinking about making khatchapuri. I usually buy puff paste and make the penovani type. A dog in a hoop skirt can make those. You should try it, Bassa! (don’t forget the hoop skirt, it’s an important ingredient..)
So, my question is this: Where does your human stand on this conundrum?
When my family makes khatchapuri in front of me in Georgia, they don’t turn the dough over after they fill it. They just seal it and flatten it again. It seems that if I turn it over, I might make a hole in it, and then all the wonderful cheese would leak out. Is it easier to turn it over first? What is your human’s trick to keep it sealed? Would a beginner keep all the great gooey cheese in?
Also, I love how my family cuts it…They use scissors! Is that how your family does it too?
http://ow.ly/TjJsV