To preserve the tradition in Georgia, it is still eaten by hands. This is how you get the true experience of this dish! And if you don't believe us that it was made to be eaten by hands – try to cut Khachapuri when it's hot and full of melted cheese and runny yolk.

Khachapuri is a simple and universal Georgian dish that can be paired with various white grape varieties from different regions of Georgia. However, the best pairing for Khachapuri is light-bodied, citric white wine. Crisp and highly acidic wine can easily balance the heaviness of the cheese and dough combination.

Dali Tsatava, former professor at the Georgian Culinary Academy, suggested that khachapuri could be a "cousin of the pizza" as the concept of the dish might have been brought by Roman soldiers who crossed Europe, well before the addition of tomatoes in the 16th century.