Top 3 Traditional Cheese Dishes
in Samegrelo-Upper Svaneti

Mingrelian khachapuri is a Georgian khachapuri variety originating from Samegrelo. Although it's quite similar to its Imeretian cousin, this khachapuri is round and it's topped with even more cheese (usually chkinti-kveli Imeretian cheese). The dough is prepared with flour, water, yeast, sugar, and salt. Once it has risen, the dough is topped with a combination of eggs and cheese, then baked until the cheese becomes bubbly and golden brown. Before serving, this khachapuri variety can be rubbed with butter, if desired.Expand

This khachapuri variety hails from Georgia's Svaneti region, hence the name. The dough is the same as the one used for other types of khachapuri, while the filling is made with a combination of high-fat cheese, eggs, and green onions. The dough is wrapped around the filling, and it is then pressed into a circular shape before being baked until golden brown. It is then brushed with butter and served hot, usually in slices or wedges.Expand

Gebzhalia is a traditional dish originating from the region of Samegrelo. The dish is prepared with a combination of fresh cheese such as sulguni, cottage cheese, hot green peppers, mint, garlic, and salt. The mint and green peppers are chopped, mixed with garlic and salt, then crushed in a mortar. The cheese is cut into slices, boiled, mashed until softened, then rolled with a rolling pin. The mashed mint, peppers, and garlic are placed on the softened cheese, and the combination is rolled up, then cut into smaller portions for serving. It's recommended to serve gebzhalia with Georgian cornmeal called ghomi.Expand