The Boston Globe: “Khachapuri is worthy of national dish status”

Whatever you can make using flour, water, eggs, and cheese - the Georgians make.

This includes many turnovers in different shapes, crepes and a variety of flatbreads, similar to pizza, locally known as khachapuri.

The Boston Globe’s food editor Sheryl Julian writes about the Georgian delicacy in her latest article, published today. In the piece she celebrates the khachaputi – a special Georgian cheese bread.

Julian says this national dish is so popular that in some family restaurants, where three generations might be dining together, you see waiters carrying trays heaped with half a dozen of the same dish.

The author pays special tribute to one particular version of khachapuri, called Acharuli.

What distinguishes Adjaruli khachapuri from the other varieties is its shape and a bright golden egg (often just the yolk) that sits on the melted cheese filling, ready to be broken and swirled into the hot fondue.

"The pie is addictive,” Julian says.

"It comes to the table looking like it would be a generous serving for two, and you find yourself, as I did many times on a recent visit, devouring the entire thing.”

The author describes in detail how Acharuli khachapuri is made and what kind of cheese is the best to use.

She also describes the ways it can be enjoyed and concludes khachapuri is worthy of national dish status.

Read the full article here: bostonglobe.com.