Megruli Khachapuri from Samegrelo


Khachapuri, a delectable filled bread oozing with melting cheese, proudly stands as one of Georgia’s most celebrated national dishes. In a previous article, we elucidated the preparation of khachapuri dough in a step-by-step fashion. You can find that guide here.

In this piece, our focus narrows down to crafting Megruli Khachapuri, a circular variation hailing from the Samegrelo region, characterized by an additional layer of cheese on top.


  • 200 grams of khachapuri dough
  • Up to 100 grams of flour

Begin by following the aforementioned step-by-step guide to prepare the dough. Keep in mind that the dough recipe yields enough for 3 to 4 khachapuri, so adjustments are necessary if you intend to make just one or two.

Additional Ingredients:

  • 2 eggs
  • 70 grams of butter
  • 200 grams of Sulguni cheese (you can substitute mozzarella cheese)

Grate the cheese and divide it into two portions, with 150 grams in one and 50 grams in the other.

  1. Place 150 grams of grated cheese, one egg, and 50 grams of butter into a mixing bowl.
  2. Combine these ingredients using a fork.
  3. Set aside one egg yolk in a separate dish; you’ll use this for glazing the khachapuri later.
  4. Prior to use, knead the dough. Let it rest for 10 minutes, then shape it into a flattened, circular form, ensuring a raised lip around the edge, much like what’s illustrated in the accompanying picture.
  5. Center the cheese filling onto the dough.
  6. Fold the edges over to encase the cheese within the dough.
  7. Gently flatten the filled dough with your palms and fingers until it resembles the image depicted below.

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