Wherever you go in Georgia, you can be sure to eat khachapuri at least once a day. These national cheese breads come in various shapes. The Imeretian khachapuri is a round pie filled with cheese, by far the most common. The Mingrelian one is similar, but topped with more cheese. The cheese is usually whatever is produced locally, from curds to sulguni, fresh or aged.
Today we’ll look at the Adjaran khachapuri, an open-face version topped with tons of cheese, plus an egg and slices of butter for maximum artery clogging. The bread is comparable to pizza dough, and many places actually sell both khachapuris and pizzas. If you travel to Abkhazia, you’ll find out that the exact same dish (though sometimes without the egg) is marketed as the national dish:
Don’t call it Adjaran there though — you might get shot in the head! Locals have renamed it “lodochka”, “little boat” in Russian, which is particularly funny when you know that the only boats you’ll see in Abkhazia are Russian war ships.
Food Perestroika 