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Khachapuri is a traditional Georgian cuisine of cheese-filled bread. The bread is leavened and is left to rise, and is shaped in different ways. The filling includes cheese, eggs and other ingredients.

There are several distinguishing types of khachapuri in Georgian food from various regions of Georgia:
• Imeretian (Imeruli) khachapuri, which is round and likely the most common type.
• Adjarian (Acharuli/Adjaruli) khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg and a pat of butter before serving
• Mingrelian (Megruli) khachapuri, looks like Imeretian but with more cheese added on top
• Abkhazian (Achma) khachapuri, which has several layers and looks more like lasagna without sauce. Achma is the common name for this type. The name 'Abkhazian Khachapuri' is not usually used.
• Gurian (Guruli) khachapuri, in addition which has boiled eggs inside dough and looks like Calzone. Arguably, it is not a kind of Khachapuri. Gurians make them for Christmas and call them simply 'Christmas pie'. In the rest of Georgia, it is called 'Gurian pie'.
• Ossetian (Ossuri) khachapuri, which has potato as well as cheese in its filling. It is usually called Khabizgini.
• Svanuri khachapuri
• Rachuli khachapuri
• Phenovani khachapuri

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