Khintchine

Khintchine, also known as khachapuri, is a traditional Georgian cheese-filled bread. While there are many regional variations, the most common form features a boat-shaped dough filled with a generous amount of melted cheese, typically sulguni or imeruli. Before baking, an egg is often cracked into the center of the cheese, and a knob of butter is added after it's removed from the oven. The result is a rich, gooey, and satisfying dish.

The origins of khintchine are deeply rooted in Georgian culinary history, with recipes passed down through generations. Its name is derived from the Georgian words "khacho" (cheese curd) and "puri" (bread). The dish is a staple of Georgian cuisine and is enjoyed as a breakfast item, a snack, or a main course. It is particularly popular in the western regions of Georgia, such as Imereti and Guria.

Beyond the classic boat shape, other popular versions include the circular "Imeruli khachapuri," where the cheese is enclosed within the dough, and the "Megruli khachapuri," which has cheese both inside and on top of the bread. There is also "Adjaruli khachapuri," the aforementioned boat-shaped variety from Adjara, often served with a raw egg and butter mixed into the hot cheese. Khintchine is a versatile dish that can be adapted to different tastes and preferences.