Khachapuri, lobiani, and Georgia’s legendary baking culture

Few foods signal Georgian hospitality faster than warm, cheese-filled breads—especially khachapuri, which comes in many regional shapes and techniques. Classic versions include round, closed Imeretian-style breads and the famous boat-shaped, egg-topped style from Adjara, but there are also extra-cheesy topped versions associated with Samegrelo and layered, pastry-like takes linked to Abkhazia.