One of the Georgian cuisine’s true gems – Adjaruli Khachapuri received praise from one of the most respectable global publications, The New York Times. American media outlet published the recipe and preparation rules for the dish on its cooking platform and dedicated it to a small description.
“There are many different styles of khachapuri, the signature stuffed cheese bread of Georgia, but most are made by wrapping a pile of cheese in a round of dough, then baking until the cheese is molten. The most famous khachapuri is from Adjara, a region of Georgia on the Black Sea. It’s an open-faced, boat-shaped loaf that’s often served with an egg yolk and a slice of butter to stir in at the table. Traditionally, tangy imeruli and sulguni cheeses are used, but they are difficult to find in the U.S. This recipe, which is adapted from “Georgian Khachapuri and Filled Breads” by Carla Capalbo (Pallas Athene Publishers, 2018), uses a blend of mozzarella, feta, and goat cheese”, – writes Daniela Galarza, the contributor at The New York Times.
Interestingly, Adjaruli Khachapuri is not the only Georgian dish on The New York Times Cooking – there are recipes for Khachapuri, Georgian Bean Salad, and Cilantro Sauce.
