👉 Megruli khachapuri is the cheesiest of all Georgian cheese breads. Unlike the classic Imeruli version, it is covered with a second layer of melted cheese on top – golden, bubbling and impossible to resist.
🇬🇪 What Is Megruli Khachapuri?
Megruli khachapuri (მეგრული ხაჭაპური) comes from Samegrelo in western Georgia. It is made with a soft yeast dough and a filling of Imeruli and sulguni cheese. The extra cheese baked on top is what makes it Megrelian. Khachapuri is so important in Georgia that economists even track a “khachapuri index”.
🍳 How to Make Megruli Khachapuri
1. Make the dough. Mix the warm milk, yeast and sugar and leave for 10 minutes. Add the flour, salt, half the melted butter and one beaten egg (keep a little for brushing) and knead into a soft, slightly sticky dough. Cover and leave to rise for 1 hour
2. Prepare the cheese. Mix the Imeruli cheese with 300 g of the sulguni. Keep 100 g of sulguni for the top
3. Fill. Divide the dough into 2 balls. Flatten each into a circle, put half the cheese mixture in the center, gather the edges and seal. Turn over and gently roll out to a round about 25–30 cm across
4. Top. Brush with the remaining egg, sprinkle with the reserved sulguni and make a small hole in the center
5. Bake. Bake at 220°C for 15–20 minutes until the top is golden and bubbling. Brush the edges with the rest of the butter and serve hot
😋 Why You’ll Love Megruli Khachapuri
Soft bread, molten salty cheese inside and a crispy cheese crust on top – it is pure Georgian comfort food.
💡 Tips for the Best Megruli Khachapuri
Use a mix of a salty cheese and a stretchy cheese for the right flavor and texture.
Keep the dough soft – a stiff dough makes a heavy khachapuri.
Bake in a very hot oven for a golden top.
Cut into wedges with a pizza cutter.
🍽️ How to Serve Megruli Khachapuri
Serve hot, cut into wedges, with fresh vegetables, herbs and a glass of Georgian wine. Reheat leftovers in a dry pan.
❓ Megruli Khachapuri FAQ
What is the difference between Megruli and Imeruli khachapuri?
Imeruli has cheese only inside; Megruli also has cheese baked on top.
What can I use instead of Georgian cheese?
Mix feta with mozzarella, or use halloumi and mozzarella.
