Khachapuri Adjaruli is Among the Favorite Dishes of The New York Times

A distinctive dish of Georgian cuisine - Khachapuri Adjaruli, is among the favorite dishes of one of the most authoritative publications in the world, The New York Times. The American publication published the recipe and method of preparation of Khachapuri Adjaruli in its platform and dedicated material to it.

''There are many different styles of khachapuri, the signature stuffed cheese bread of Georgia, but most are made by wrapping a pile of cheese in a round of dough, then baking until the cheese is molten. The most famous khachapuri is from Adjara, a region of Georgia on the Black Sea. It’s an open-faced, boat-shaped loaf that’s often served with an egg yolk and a slice of butter to stir in at the table. Traditionally, tangy imeruli and sulguni cheeses are used, but they are difficult to find in the U.S. This recipe, which is adapted from “Georgian Khachapuri and Filled Breads” by Carla Capalbo (Pallas Athene Publishers, 2018), uses a blend of mozzarella, feta and goat cheese,'' reads the article. 

Along with Khachapuri Adjaruli, among the favorite dishes of The New York Times are Khachapuri Megruli, bean salad and coriander sauce.