I originally wrote this recipe for Culture Magazine and Cypress Grove, using the creamery’s Sgt. Pepper chevre. Although a bit untraditional, the fluffy goat’s cheese adds an added kick of harissa and spice—along with a creamy tang—to the classic Middle Eastern dish. Feel free to swap it out for any chevre or sheep’s milk feta you have on hand.
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Imeruli khachapuri hails, not surprisingly, from the central region of Imereti and it’s essentially a flat bread stuffed with buttery Imeruli cheese curds and cooked on the stovetop. While adajruli’s dough is closer to that of pizza’s - with a satisfying crackle when you break off a piece - imeruli’s is soft, tender, and melts in your mouth.
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I’ve adapted the recipe to whatever melty cheese you might have in the fridge. A sharp cheddar, gruyere, gouda, raclette… all work well here. I can imagine this would also be delicious with broccoli and onions, cumin and red pepper flakes substituted for the thyme and nutmeg. Sounds delicious, right?
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In February, I wrote Everything You Need to Know about Khachapuri for Culture magazine. I talked a little bit about its story and the culture that surrounds it (did you know the Georgians even have a Khachapuri Index to gauge inflation?) and listed a few of my favorite versions. I also promised you all a recipe for the Insta-famous Adjarian cheese boat, but deadlines and travel plans (aka Life) got in the way, and now here I am a month later finally addressing it.
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