Armenian Hachapuri Recipe

5 stars from 2 ratings of Armenian Hachapuri Recipe

Before writing an actual Armenian hachapuri recipe, I think it's necessary to explain what hachapuri is. Hachapuri (or Khachapuri) is Georgian national dish (Georgia being a country, not a U.S. state :) ) It consists of dough with filling. Dough is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese (fresh or aged, most commonly suluguni), eggs, meat and other ingredients. There are various types of khachapuri in Georgia based on the territory: Imeretian (Imeruli) khachapuri, which is 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, similar to Imeritian but with more cheese added on top and several others.

Khachapuri is such a popular dish, that it "migrated" to many neighboring countries. And each nation modified it a little bit to its own liking. In this hub I'll describe Armenian hachapuri recipe. Being an Armenian myself, I can tell that Armenians most often bake Imeretian khachapuri. Though Armenian hachapuri recipe is easier, since it uses lavash (Armenian bread) and doesn't require making dough from scratch.

Special Ingredients

Armenian hachapuri will require some ingredients which might seem exotic for those who don't know much about Armenian and Georgian cultures. But you will be able to find them easily in your local Middle Eastern, Russian or Armenian deli store.

1. Matsoni

Matsoni is a fermented milk product of Armenian origin, very similar to yogurt. It can also be called "Armenian yogurt" or something like that. In this recipe you can substitute it with Ryazhenka (Russian baked milk) or Kefir, which is also sold in a dairy section of a deli store and often can be found in supermarket chains as well.

2. Suluguni

Suluguni cheese is a pickled Georgian cheese which has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency. A typical sulguni cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. It is usually sold either in vacuum packs with all the cheeses, or in a can (cheese in water) in a dairy section. If you can't find it, you can substitute it with mozzarella cheese.

3. Lavash

Lavash is Armenian thin flatbread. I often see it in regular supermarkets, so it's not a hard find.

How To Cook Armenian Hachapuri

Greased baking pan with lavash on it.
Greased baking pan with lavash on it.
Torn lavash and cheese.
Torn lavash and cheese.
All layers are ready and matsoni is spread on top.
All layers are ready and matsoni is spread on top.
Tucked lavash on a baking pan.
Tucked lavash on a baking pan.
Hachapuri is ready.
Hachapuri is ready.
Cut and enjoy!
Cut and enjoy!

Cook Time

Prep time: 35 min
Cook time: 30 min
Ready in: 1 hour 5 min
Yields: 8 pieces


  • 2 Armenian lavash, large
  • 2 eggs
  • 200 g (7 oz) suluguni cheese
  • 750 g (0.5 lbs) cottage cheese
  • butter
  • 0.25 L matsoni, can be substituted with kefir or ryazhenka
  • salt
  1. Beat together matsoni (or kefir) and eggs.
  2. Grate the cheese, mix it with salted cottage cheese.
  3. Grease a baking pan with butter and place one lavash on it.
  4. Another lavash tear to large pieces and wet them in matsoni with egg.
  5. Now we will be making layers which we will be placing on lavash which is lying on tray: first spread there 1/3 of torn and wet in matsoni lavash; then place half of cheese on top of it; another 1/3 of torn lavash; another half of cheese; and last 1/3 of torn lavash.
  6. Tuck it and cover with the second half of lavash.
  7. Grease it with matsoni and egg and place into the oven (355 F) for 25-30 min.
  8. Enjoy it hot or cold. It's great in any way.

More Georgian and Armenian Recipes

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How To Cook Armenian Baklava (Pakhlava) - famous baklava recipe.

Satsebeli Sauce Recipe - famous Georgian sauce.

Armenian Salad From Purslane - super healthy weed salad.

Armenian Salad From Beet Leaves And Stems - vegetarian and healthy choice.

Check out recipes for other national dishes

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Comments 2 comments

Marika 13 months ago

Hachapuri IS NOT armenian national food, it's GEORGIAN national food. They in Armnenia even don't have Matsoni, it's Georgian also!

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Shushanik 5 months ago from San Francisco Bay Area Author

Marika, that's what written in the first sentence of this article. However, I write about Armenian variation of hachapuri - using lavash. Please, read the article and you'll see that I don't deny hachapuri being a Georgian national food :)

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