Khachapuri is not one bread. It is a family of cheese-breads, and each region of Georgia has its own shape, its own dough, its own ratio of cheese to bread. Adjaruli is the show-off — boat-shaped, egg yolk on top. Imeruli is the everyday — round, stuffed, no yeast. Megruli doubles down on cheese. Penovani is flaky. Ossuri is from the mountains.
— Colchis Food
END · April 22, 2026