Georgian Food I: Acharuli Khachapuri

Khachapuri is a pride and joy of Georgian cuisine. Many varieties of khachapuri are available in Georgia, but this version, known as acharuli khachapuri, is particularly popular. Georgian chefs create a base of bread, fill it to the top with salty cheese, and top it with an egg – nearly raw – and copious amounts of butter.

There’s so much butter you can’t see the egg.

Acharuli khachapuri sounded like a heart attack on a plate, so I went in with some trepidation. I knew it would taste good, of course, but didn’t want to be sick.

I considered washing it down with a bottle of red wine to stave off heart attack, but decided that if nausea was not the goal then this probably wasn’t the best idea.

Although I didn’t eat enough of this thing to feel nauseated, fifteen minutes after leaving the restaurant my hand broke out in tiny water-filled blisters. Maybe it was a bit too much for my system after all.

Still, if you go to Georgia, go with a friend or three and share one. It’s worth trying at least once, blisters or no.