Khachapuri
There are several distinctive types of khachapuri in Georgian food from different regions of Georgia:
- Imeratian (Imeruli) khachapuri, which is circular and probably the most common type.
- Adjarian (Acharuli/Adjaruli) khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg and a pat of butter before serving
- Mingrelian (Megruli) khachapuri, similar to Imeritian but with more cheese added on top
- Abkhazian (Achma) khachapuri, which has multiple layers and looks more like a sauceless lasagna
- Ossetian (Ossuri) khachapuri, which has potato as well as cheese in its filling
- Svanuri khachapuri
- Rachuli khachapuri
- Phenovani khachapur
