Imeretian (Imeruli) khachapuri is the most popular form, made with a yeast dough filled with white Imeretian salted cheese. Adjarian (Acharuli/Adjaruli), named for Adjara, a region of Georgia on the Black Sea, is a boat-shaped khachapuri, with cheese, butter, and an egg yolk in the middle.

The egg remains mostly raw, however; it is not until right before serving, when the filling is mixed together, that the heat of the cheese cooks the egg through, resulting in a dreamy, super-soft scramble.

In Georgia, khachapuri is enjoyed at every type of occasion and any time of day, whether for breakfast, as a quick snack or as part of a lavish dinner feast known as a supra.

Are khachapuri and Pide the same dish from different countries? Khachapuri is traditionally from Georgia, whereas Pide is Turkish. Pide often includes savory toppings, whereas khachapuri is strictly cheese, bread, and sometimes an egg.