Georgian Food - Gurian Khachapuri

Gurian Khachapuri, the Unsung Georgian Cheese Bread

When I blogged about the cheese debauchery that’s the Mingrelian khachapuri, some may have thought (hoped?) that I was finally putting the khachapuri topic to rest, having now covered the most popular variations at great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more […]

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Georgian Cuisine - Mingrelian Khachapuri

Mingrelian Khachapuri, Georgia’s Double Cheese Bread

While Blini and Oladi, Russian Pancakes remains the most visited post on this blog, things are slowly changing. The top post for the past few months has been the Imeretian Khachapuri, followed by the Lángos (another greasy bread!) and the exotic Tajik Qurutob. So in the continued spirit of giving people more of what they want, I’m happy to bring you another […]

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Stuffed Vegetable Shashlyks, Eggplant and Zucchini Caviar

So you spent your summer preparing exotic shashlyks on the mangal. Making a döner kebab holds no secrets for you anymore. You’ve mastered the art of the lyulya-kebab, whether with meat or potatoes. And now you’re wondering: what else could you possibly put on a skewer to further defy gravity? How about stuffed vegetables, skewered transversely with their stuffing […]

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Everything You Need to Know about Khachapuri on MUNCHIES

MUNCHIES just published my article on khachapuri: “Georgia’s Cheese Bread Might Be Better Than Pizza”. It covers all the various types of cheese breads you can find in Georgia, from the classic Imeretian khachapuri to the much rarer khabizgini. To help you orient yourself, I’ve created a map of all the Georgian regions that claim their own local variations of the […]

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Caucasian Plombir-Apricot-Baklava Sundae

I’m not the world’s biggest dessert eater, but lately I’ve been thinking about ice cream sundaes whenever I have a craving for sweets, probably because the excessive combination of ice cream, sauce, and crunchy bits is guaranteed to deliver the goods if only in terms of quantity and sugar. During a recent dinner at Alder, I finished […]

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Georgian Food - Imeretian Khachapuri

Imeretian Khachapuri, or Simple Georgian Cheese Bread

I’ve written countless times about khachapuri. This cheese bread is featured in each of my Georgian restaurant reviews at least once, if not more, and it appears on the menus of many Russian restaurants too. I’ve posted my Adjaran version, but I’ve never posted an Imeretian khachapuri, the simplest kind, which consists of a round bread stuffed […]

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Abkhazian Venison Loin with Blackberry Sauce and Cheese Polenta

Back when I wrote of my adventures in wild Abkhazia, I talked about shashlyk, spices, cheese, honey, and wine. And of course lodochka (aka Adjaran khachapuri). But there can be more to Abkhazian cuisine. Some time ago, I published a recipe for Honey Cake Gagra with Mandarin and Black Tea. Here is another original recipe that combines […]

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Sulguni, Georgian Mozzarella

So you’ve made your 10 pounds of Imeretian cheese and you’ve been eating grape and cheese salad for the past two weeks. You’re starting to regret letting me enroll you in that slow food movement. Here’s a half-baked solution: make sulguni! Why half-baked? Because it will shrink your cheese supply by half!  Like mozzarella, sulguni is a […]

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