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Imeretian Khachapuri – A Georgian Bread Recipe

Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.

Intro/Story

In the bustling kitchens of a chrononaut’s airship, the Imeretian Khachapuri emerges as a timeless treasure. Round and golden, it carries the warmth of Georgian tradition while echoing the mechanical rhythm of gears and steam. This bread is not just food – it’s a portal, a bite of history re‑imagined for explorers who dine between brass pipes and glowing lanterns.

Imeretian Khachapuri also called Imeruli Kachapuri is the most classic version of Georgia’s beloved cheese bread. Originating from the Imereti region, it is round, golden, and filled with tangy local cheese. Unlike the boat‑shaped Adjarian style, this one is simple yet deeply comforting – a staple at family tables and festive gatherings.

The name Imeruli comes from the Imereti region in central Georgia, where this round, cheese‑filled bread originates. Today, you’ll find it across Georgia and even in neighboring countries like Russia and Armenia. Imeruli is also the name of one of the cheeses traditionally used in the filling. It’s one of the most common Georgian cheeses, often paired with sulguni. Some recipes use only Imeruli, others a mix – it’s a matter of taste and local tradition.

Recipe Categories

Ingredients

• 500 g all‑purpose flour
• 250 ml warm milk
• 1 tsp sugar
• 1 tsp salt
• 7 g dry yeast
• 2 tbsp vegetable oil
• 400 g Imeretian cheese (or feta/mozzarella mix as substitute)
• 1 egg (for brushing)

Preparation Parameters

• Preparation time: 60 minutes
• Cooking time: 25 minutes
• Total time: 85 minutes
• Yield: 2 pieces

Preparation

1. Dissolve yeast and sugar in warm milk, let sit for 10 minutes.
2. Mix flour, salt, and oil, then add yeast mixture. Knead until smooth.
3. Cover and let rise for 1 hour.
4. Divide dough into two parts. Roll each into a circle.
5. Place cheese filling in the center, fold edges over, and flatten gently.
6. Brush with beaten egg.
7. Bake at 200°C (390°F) for 20–25 minutes until golden.

Nutritional Facts (per piece)

• Calories: 320 kcal
• Protein: 12 g
• Fat: 14 g
• Carbohydrates: 36 g

Tips & Variations

• Substitute Imeretian cheese with feta + mozzarella for authenticity.
• Add fresh herbs (dill, parsley) for a lighter flavor.
• Serve warm with a glass of Georgian wine.

Next Steps

Do you like our recipe? You can find more recipes in the Snack Category here.

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• Kokoreç – Turkish Grilled Lamb Intestines in Bread
• Kuru Yemiş – Turkish Roasted Nuts & Dried Fruits

Do you like Georgian food? You can find more recipes from Georgia here.

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Recipes and cocktails featured on this website are provided for educational and entertainment purposes only.

Some recipes and cocktails may contain alcohol and/or dry ice. Alcoholic beverages are intended only for adults of legal drinking age in their respective country. Please drink responsibly. Dry ice must be handled with care. It should never be ingested and must be used only in well‑ventilated areas. Always follow safety guidelines when handling dry ice to avoid injury.

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