Ajarian Khachapuri

At a glance

What you’re tasting

Ajarian khachapuri is a boat-shaped bread made from leavened yeast dough. It is filled with a mixture of traditional tangy imeruli and sulguni cheeses, topped with butter, and crowned with a raw egg yolk. The dish is characterized by its crunchy crust and a center of gooey, melted cheese that becomes a runny sauce once the yolk is stirred in.

The place

This dish is the most famous culinary export of Batumi and the Adjara region, located on Georgia's Black Sea coast. The cuisine of Georgia reflects a landscape shaped by mountain pastures, fertile valleys, and the sea, with different varieties of khachapuri associated with specific regions, such as Svanetian from the northwest and Gurian from north of Adjara.

Dish history

The origins of khachapuri are debated, with some scholars tracing its roots to the 12th-century Georgian renaissance, while others suggest it may be a distant cousin of pizza brought by Roman soldiers. The specific Adjarian variant, originating from the Black Sea region of Adjara, is said to be a culinary representation of the sea, the boat, and the sun. While the word 'khachapuri'—derived from the Georgian words for cheese curds ('khacho') and bread ('puri')—did not appear in writing until 1725, Greek writers from the 5th century BC described similar cheese-filled dishes in the Colchis territory.

Where you’ll find it

Ajarian khachapuri is central to Batumi's food culture and is found throughout the Adjara region. It is a staple dish celebrated in Georgian restaurants and homes, often associated with the hospitality of the country.

Why people love it

The dish is beloved for its communal and interactive nature, where diners break the bright orange egg yolk and stir it into the soft white cheese, creating a unique, rich flavor profile. It is often described as a warm introduction to Georgia, with many claiming their grandmother made the best version in the world.