Must Try in Georgia – Adjarian Khachapuri

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This traditional Georgian cheese and egg bread is best eaten hot. Use a spoon to stir the yolk and butter into the molten cheese, then tear off a piece of fluffy crust to dunk into the cheesy well. Georgians typically make this savory pastry with a mixture of imeruli and sulguni cheese. We find that a blend of low moisture mozzarella and strong, tart feta gets you very close to the traditional version.

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