That is a healthy looking raw egg. Good vitamins.
That looks tasty. I wish I could still eat cheese without a care.
I sometimes have a small amount of it, but not very much.
The few times I have a little pizza, it seems way, way too salty. I used to love it so much. Maybe taste buds change as you get older.
I want some of this.
recipe:http://simplyhomecooked.com/khachapuri-georgian-cheese-bread/
Most cultures have a variant of this. My mom makes it for me and never knew its name.
I tasted this Georgia pizza in a Brooklyn Georgia restaurant.
It was amazing.
Actually traditional or ‘imeretian’ khachapuri is more like a Polish-Russian pierog but flat and of square form. It has suluguni cheese stuffed inside pastry.
An open one resembling a boat with an egg is baked this way in Ajaria. Egg is usually well-baked and the pastry is different from classic imeretian khachapuri too.
The one which is more like pizza is from Mengreli. It is big and round but the difference with pizzais it has cheese both stuffed inside and on top.
There is an Osetian variety with cheese inside and no cheese on top. Also Osetians has more East European influence and they don’t call it khachapuri. Also every Georgian variety is stuffed with suluguni cheese but in the Osetian one there is usually a Russian variety of processed government cheese and it might also have minced lam or chicken with potatoes instead of cheese inside.