Khachapuri Megruli

Khachapuri Megruli is a traditional Georgian cheese bread originating from the Samegrelo region, distinguished by its round shape and generous use of cheese both inside the dough and melted on top. Unlike the more famous Adjaruli khachapuri, which is boat-shaped and topped with an egg, Megruli is fully enclosed with a second layer of cheese spread over the baked crust. The key ingredients include a simple yeast-leavened dough and a filling of sulguni—a brined, stretchy cheese—often blended with Imeruli or other local cheeses for a balanced saltiness. Butter is sometimes brushed on the finished bread for extra richness.

A great version of Khachapuri Megruli achieves a crisp, golden-brown crust while the interior remains soft and airy. The top layer of cheese should be bubbly and lightly browned, not oily or greasy, and the filling should pull into elastic strands when torn. The bread-to-cheese ratio must be carefully balanced so that neither element overpowers the other. Regional variations exist across Georgia; some cooks add fresh herbs to the cheese mixture or incorporate a small amount of egg into the dough. A notable venue for sampling this dish is Mafsalia in Tbilisi, as highlighted by the food guide Sentieri Golosi, where the Megruli is praised for its authentic, cheese-forward execution.