Georgian bread is khachapuri, which means bread with cheese. But it’s more
than that. It’s a hybrid between a pizza, a cheese pie, and a cheese sandwich.
It’s made with dough and yeast and is rolled into an elongated eye-shaped pizza
– fat middle and narrow outer edges. Large or small – most street vendors sell
small khachapuri, called beggar’s purses, that can be a cheap snack or a meal. It can be purchased in restaurants, cafes, kiosks, stalls, and from basement bakeries.
The Georgian cheese used in kachapuri is usually sulguni, a soft salty
cheese, but mozarella or feta can be substituted.
MARTINA NICOLLS is the author of:-
The Shortness of Life: A Mongolian Lament (2015), Liberia’s Deadest Ends
(2012), Bardot’s Comet (2011), Kashmir on a Knife-Edge (2010) and The Sudan
Curse (2009).
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