Khachapuri: Georgian legends of this dish

Khachapuri is the real pride of Georgian cuisine, which is popular worldwide. Many people have tasted these cheese boats at least once in their life, but few know how exactly they appeared. Let's dive into history together and learn more about the path of this authentic Georgian dish.

How did those khachapuris appear?

Three varieties of this product are considered to be the most popular around the world — Adjarian, Imeretinian, and Megrelian khachapuri. The history of the appearance of each is quite interesting and not similar to each other.

Cakes from Imeretia and Megrelia are the simple food of shepherds who had to eat something while grazing large flocks of sheep in the pasture for a long time. They were quite inventive: over time, they came up with the same cakes that later became known to everyone in the world of khachapuri.

And here is the secret of cooking: the shepherds took wheat flour with them, and in the high mountain valley they prepared matzons with salted cheese from the milk of the sheep that they grazed at that time. Then all these components were connected and baked on fire. Clay pans - "tonies" were used for cooking.

But Adjarian-style khachapuri in the shape of a boat has more than one version of its origin. Do we learn about one of them?

Adjara is a coastal region. Therefore, the interesting form of acharuli (this is how the name khachapuri sounds in the local dialect),in one of the versions, is closely related to sea fishing.

In the first version, this pie was invented by fishermen who lived in the coastal areas of Adjara. Hence the boat, as a symbol of their main part of the fishery. And the yolk is nothing but the sun, which rose from the sea waters early in the morning and spilled over the endless expanses of the Black Sea. An incredible legend, isn't it?

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