About Food – Megruli 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. Find it here.

In this article we will show how to make Megruli Khachapuri (Georgian: მეგრული ხაჭაპური) from Samegrelo region, a circular khachapuri with cheese added on top.

Ingredients: 200 grams of khachapuri dough and up to 100 grams of flour.

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 or 4 khachapuri so you will need to reduce the quantity of the dough ingredients if you only want to make one or two.

Other ingredients: 2 eggs, 70 grams of butter and 200 grams of Sulguni cheese (you can use mozzarella cheese).

Grate the cheese and divide into two parts of 150 grams and 50 grams.

Add 150 grams of grated cheese, one egg and 50 grams of butter to a mixing bowl.

Mix the ingredients with a fork.

Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri.

Knead the dough before using. Leave for 10 minutes and then make a flattish circular shape, creating a lip around the edge like in the picture below.

Add the cheese filling to the center of the dough.

Fold up the edges to seal the cheese inside the dough.

Carefully flatten the filled dough with the palms and fingers of your hand until it looks like the picture below.

Add the remaining grated cheese to the dough.

Glaze the outer edge of the dough with the egg yolk prepared earlier. This will add a golden brown color.

Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated hot oven for about 15 minutes.

When it is ready, remove it from the oven and rub the remaining 20 grams of butter onto the surface of the khachapuri.

Congratulations, you have made a Megruli khachapuri!

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Comments
22 Responses to “About Food – Megruli Khachapuri”
  1. wow. your blog is such a little gem. I will never be able to pronounce the name of this cheese bread but your instructions are beautiful and inspiring. Thanks to you, I might be able to enjoy Georgian food without ever having been there. Although, I bet it is worth it… !

    • Thank you very much for your lovely comment. I do hope that you try the recipe – the cheese bread is very good! There are other traditional Georgian recipes on this blog, as well as other posts about beautiful Georgia. Thank you for dropping by.

  2. rumpydog says:

    That is not too different from what we call “cheesy bread,” but yours sounds a whole lot better!

  3. That does it we are on the next plane to Georgia and moving in with you so we can eat all this great food! LOL… 🙂

  4. Jodi Stone says:

    OMG it’s making me hungry! It looks incredible, how come ya’ll aren’t heavy? LOL

  5. Mmmmm that looks soooo gooood!

  6. Chancy and Mumsy says:

    Ummmmm, that just looks so good…I could almost smell it baking as I read how to make it. Thank you so much for the recipe. Hugs

  7. eripanwkevin says:

    mmmmm…double cheeses look sooo yummy!!!

  8. TammyeHoney says:

    For your American friends to know… 100 g = 3.52739 oz might help in converting the recipes…

    http://www.metric-conversions.org/weight/grams-to-ounces.htm

    will help with the rest of the measurements also…makes a difference so we are not guessing.

  9. TJS says:

    Thanks for your recipe, it looks so delicious. One question – you mention baking for 15 minutes. At what temperature do I set my oven? Thanks so much!

  10. Thank you! Pre-heat the oven to 180 Celsius (350 Fahrenheit). Bake for about 15 minutes until the khachapuri is golden brown.

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Check out what others are saying...
  1. […] out our other khachapuri recipes: Megruli Khachapuri (Georgian: მეგრული ხაჭაპური); Acharuli (Georgian: […]

  2. […] out our other khachapuri recipes: Megruli Khachapuri (Georgian: მეგრული ხაჭაპური); Acharuli (Georgian: […]



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