The Khachapuri Tradition in Georgia
Georgia is located at the crossroads of Europe and Asia. It is a multilingual country, where Georgians, Jews, Greeks, Armenians, Azerbaijanis, Russian, Assyrians, and Kurds were coexisting for centuries.
The multicultural environment created during these times, the country’s location at the ancient trade route, and its history of foreign invasions formed the diversity of locals’ culture, beliefs, and cuisine.
The art of Georgian cuisine has been developing for millennia, with the effort of many generations. Georgians merged and combined the abundant food supply given by the environment and created a unique model of culinary art, and with it, one of its main highlights - Khachapuri.
There are more than 50 types of Khachapuri from different regions of Georgia. For example Adjarian, Gurian, Megrelian, Tushetian and etc. With their technology and essence, they belong to the Khachapuri group and represent the diversity of the dish. Every region has its unique ingredients and sometimes even the shape, but the dough and cheese are permanent elements of the dish. It is a masterpiece of Georgian cuisine that inspires every guest and local.
One can say, that, Adjarian khachapuri is a tradition as well as innovation: it has a boat shape, which represents the main job of the locals - seamanship. It is baked with soft dough that’s first mixed on “Khashi”, with white Imeretian salted cheese, topped with a fresh egg and melted butter (Erbo).
*Kachapuri “Achma” (from Abkhazia/Adjara) is characterized by technological and visual distinction.
*Gurulian Christmas Pie - baked for Christmas, has a crescent moon shape, with the egg placed in its core.
*“Khabizgina/Khabijn” - Khachapuri with Ossetian cheese and potato filling (Samachablo).
*Chlakvi Khachapuri - Wild onions and “Narchvi” placed at the core of the dough.
*Tushetian “Kotori” - Baked with dough that’s first mixed on “Khashi”, with Imeretian salted cheese, topped off by a touch of melted butter (Erbo).
Khachapuri was and still is an integral part of the festive table and a major component of the regular family ration. It is currently identified as a cultural, festive, family, and restaurant product.
Khachapuri’s dominance and popularity in Georgian culinary arts played a major role in the business sector, resulting in the creation of “Sakhachapure” (or Khachapuri place), the Georgian rendition of a Bistro. It has long exceeded its traditional regions and is now popular in Europe and CIS countries.
Khachapuri’s index is the most popular product of the ISET Research Institute, which is a clear and simple indicator of inflation. Popularity area: as a masterpiece of the culinary arts, Khachapuri is popular in foreign countries and their restaurants, often included in their menus. Baking Khachapuri, along with making other traditional dishes, is taught at home by observation and participation. It is also taught in culinary centers.
Khachapuri, as a national dish, has been deeply rooted in the Georgian gene. So much so that it represents the ethnic characteristic of Georgians scattered all around the world. One can surely say that Georgians consider Khachapuri, one of their culinary masterpieces, as a part of their cultural identity.
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25 окт 2024
