Tegnap egy japán barátnőmmel a Gruzinskie Chaczapuri nevű étteremben vacsoráztunk. A névadó hacsapuri az egyik fő motiválója azoknak az átlag lengyeleknek, akik Grúziába utaznak. Csakhogy ott nem a Wrocławban és Krakkóban megszokott édeskés tésztájú húsos ételt kapják, hanem valami kinézetre is teljesen mást. Igaz, több fajtája van, de összességében elmondható, hogy a hacsapuri egy túrós-sajtos lepényhez hasonló előétel reggelire, ebédre vagy vacsorára.
Tessék választani:
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| Khabizgini |
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| Imeruli |
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| Achma |
Itt pedig egy beszámoló az idei rekordról : 8 méteres lepényt sütöttek Batumiban
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| Acharuli |
Khachapuri is the most common Georgian snack or meal. It is essentially a cheese pie, made in many different ways. Khachapuri is made of Sulgani or Imeruli cheese. It is a unique, pickled cheese, and a staple of Georgian cuisine. Very salty and served in wedges for breakfast and fried in many dinner dishes. There are several varieties of Khachapuri:
- Imeruli (from Imereti region) - most common variety baked flat pie which has more salty cheese and is served hot.
Megruli (from Samegrelo region): filled and topped with cheese.
Acharuli (from Achara region): this is a large boat shaped bread dish filled with cheese and butter, then baked. After baking, an egg is cracked on top, and then the raw egg is covered with cool slices of butter.
Achma (from Abkhazian region): khachapuri, which has multiple layers and looks more like a sauceless lasagna.
Penovani : а closed type of khachapuri baked from flaky pastry
Kubdari (from Svaneti region): khachapuri filled with meat and offal which is very spicy and hot
Lobiani (from Racha region): although not called khachapuri, but definetely kind of it, filled with red beans and spicies
Khabizgini (from South Ossetia region): khachapuri filled with potatoes, has several sub-varieties
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| Penovani |
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| Lobiani |
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| Kubdari |
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| Megruli |
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