Megruli khachapuri: the cheese bread with cheese on top

Megruli khachapuri is a round Georgian bread with cheese baked inside and a second layer of cheese melted over the top. It starts as an Imeruli-style loaf, then gets covered with more cheese in the last minutes of baking, so the surface is golden, bubbling and stretchy.

What is Megruli khachapuri?

Megruli khachapuri is a round, filled Georgian cheese bread topped with additional cheese. It is the richest of the common round khachapuri styles and is usually cut into wedges like a pie.

The name refers to Samegrelo, a region in western Georgia, also known as Mingrelia. Spellings in English include Megruli, Megrelian and Mingrelian khachapuri. The word khachapuri itself means cheese bread.

What is the difference between Megruli and Imeruli khachapuri?

The difference is the topping. Imeruli has cheese only inside the dough, while Megruli has cheese inside and a melted layer on top, which makes the surface glossy and the whole bread heavier.

Both are eaten warm in wedges. Megruli is often picked when diners want more cheese and are happy to eat with a fork or messy fingers.

How is Megruli khachapuri made?

Megruli khachapuri is made like Imeruli, with cheese sealed inside a soft dough, but extra cheese is scattered over the top in the last minutes of baking so it melts into a golden crown.

1. Make a soft yeast dough and let it double in size.
2. Mix grated cheese with an egg for the filling.
3. Wrap the filling in a dough ball, seal it and roll it into a disc.
4. Bake until the crust is set and nearly golden.
5. Pull out the bread, cover the top with more grated cheese and return it.
6. Bake until the topping bubbles and browns in spots.
7. Rest a minute before cutting.

Adding the top cheese at the end matters. If it goes on too early it browns hard or turns oily.

What cheese goes on Megruli khachapuri?

Megruli khachapuri uses salty, melting Georgian cheeses such as sulguni and imeruli cheese. Outside Georgia, cooks use mozzarella for the stretch and a brined cheese such as feta for the salt.

For the top layer, a cheese that browns without turning greasy works best. Fresh mozzarella can leak water, so low-moisture mozzarella is a safer choice. A small amount of a firmer cheese on the very top adds color.

How do you eat Megruli khachapuri?

Megruli khachapuri is eaten hot, cut into wedges and picked up by hand or cut with a fork. Let it stand for a minute so the top cheese settles.

Pair it with something fresh. Sliced tomatoes, cucumbers, herbs and pickles are common, and a bowl of plain yogurt is a cooling side. The bread is rich enough that many people share one between two or three diners.

How do you make Megruli khachapuri less greasy?

Use well-drained cheese, avoid very fatty varieties and brush only a little butter on the crust. Excess oil comes from wet cheese or heavy butter more than from the bread.

• Drain brined cheese on paper towels before grating.
• Mix in one egg so the filling holds together.
• Use low-moisture mozzarella rather than fresh balls.
• Bake on a hot surface so the crust crisps and the fat renders out.
• Blot the top lightly with a paper towel before cutting if needed.

Is Megruli khachapuri on the Genatsvale menu?

Yes. Genatsvale Georgian Bakery in Brighton Beach, Brooklyn lists Megruli Khachapuri as cheese bread with more cheese baked on top, at $14 on its ordering pages as of November 2026.

That puts it at the same recorded price as the Acharuli Khachapuri and above the Imeruli at $11. Prices come from search summaries of the ordering pages and may have changed, and the pages did not name the cheeses used, so ask the bakery. See the menu page for the recorded list and the hours and location page for opening times. This guide is independent and takes no orders.

Where does Megruli khachapuri come from?

Megruli khachapuri comes from Samegrelo, a lowland region in western Georgia near the Black Sea. The region is known for cheese, corn dishes and food with more spice than the eastern parts of the country.

Georgian cooks often link each khachapuri shape to a place: Imereti for the plain round loaf, Adjara for the boat and Samegrelo for the loaf with cheese on top. These links are widely repeated, but exact histories are debated, so they are best treated as regional tradition. In Samegrelo, cheese is often made in the home, which may explain the generous topping.

What do you serve with Megruli khachapuri?

Serve Megruli khachapuri with fresh, sharp or sour sides that cut through the cheese. Tomato and cucumber salad, pickled vegetables, herbs and plain yogurt are the easiest choices.

The bread also works next to a chicken dish. A plate of Georgian grilled or pan-fried chicken with a tart plum sauce balances the richness. If you are ordering for a group, one Megruli and one lighter item such as a bean bread makes a better spread than two cheese breads.

Can you make Megruli khachapuri at home?

Yes, Megruli khachapuri is a good first project because it is simply Imeruli khachapuri with a topping. A home oven with a hot baking sheet or pizza stone gives a good crust.

Use about two parts filling cheese to one part topping cheese, and keep the topping in a thin, even layer. Bake at 425°F for about twenty minutes, adding the top cheese for the last five to seven minutes. Watch the topping closely, because it goes from golden to dark quickly.

How does Megruli compare with the other khachapuri styles?

Megruli is the richest round khachapuri. Adjaruli is the most dramatic, Imeruli is the plainest and Penovani is the lightest because it uses flaky pastry.

Common questions

Planning a visit? Start with Genatsvale Georgian Bakery Shawarma: address, opening hours, menu and directions in one place.

This article is general information from an independent guide, not from Genatsvale Georgian Bakery | Shawarma itself. For the store’s current details see hours and location.