"By now, it seems everyone has tried the khachapuri, the Georgian boats filled with molten cheese, a raw egg yolk, and melting butter, more properly known as adjaruli khachapuri. But did you know there are all sorts of other cheese breads scattered across the transcaucasian state, many associated with certain locales? Penovani khachapuri is an estimable one, hand-held turnovers served warm that you can eat with one hand standing up, its imeruli cheese filling soft and salty inside." - Robert Sietsema
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