Armenian Hachapuri Recipe (Cheese- and Egg-Filled Lavash)

Updated on February 6, 2020
Shushanik profile image

Shushanik enjoys sharing recipes of dishes from her home country. She also likes discovering new dishes and sharing them with her readers.

Hachapuri consists of dough filled with cheese and other ingredients like eggs and meat.
Hachapuri consists of dough filled with cheese and other ingredients like eggs and meat.

What Is Hachapuri?

Hachapuri (or khachapuri) is the Georgian national dish (Georgia as in the country that's near Russia, not the U.S. state). Hachapuri consists of dough with filling. The dough is leavened, allowed to rise, and is then shaped in various ways. The filling contains cheese (fresh or aged, most commonly suluguni), eggs, meat, and other ingredients.

Types of Khachapuri

There are various types of khachapuri in Georgia based on the territory:

  • Imeretian (Imeruli), which is the most common type.
  • Adjarian (Acharuli/Adjaruli), 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), which is similar to Imeritian but with more cheese added on top
  • Plus several others.

The Armenian Version

Khachapuri is such a popular dish that it "migrated" to many neighboring countries. With time, each nation modified it a little bit to its own liking. In this article, I'll describe the Armenian version of the hachapuri recipe. Being an Armenian myself, I can say that Armenians most often bake Imeretian khachapuri. But this recipe is much easier and faster to make than the original because it uses lavash (an Armenian bread) and doesn't require making dough from scratch.

Special Ingredients

Armenian hachapuri will require some ingredients that 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, or even on Amazon.

1. Matsoni

Matsoni is a fermented milk product of Armenian origin, very similar to yogurt. It can also be called "Armenian yogurt," tahn, "yogurt drink," or something like that. In this recipe you can substitute it with ryazhenka (Russian baked milk) or kefir. Both of them are sold in Russian deli stores, but kefir can often be found in a dairy section of regular supermarket chains. But make sure to buy the unflavored version.

Suluguni cheese.
Suluguni cheese.

2. Suluguni

Suluguni cheese is a pickled Georgian cheese that 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 a thin Armenian flatbread. I often see it in regular supermarkets, so it's not hard to find.

How to Cook Armenian Hachapuri

This is a faster and easier recipe for this dish, since it doesn't require you to make the dough from scratch.

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 grams (7 ounces) suluguni cheese
  • 750 grams (1/2 pound) cottage cheese
  • butter
  • 0.25 liter matsoni (can substitute kefir or ryazhenka)
  • salt


  1. Beat together matsoni (or kefir) and eggs.
  2. Grate the cheese, then mix it with salted cottage cheese.
  3. Grease a baking pan with butter and place one lavash on it.
  4. Tear the second lavash into large pieces and wet them in matsoni with egg.
  5. Now we will be making layers which should be placed on the lavash which is lying on the tray. First, lay out 1/3 of the torn and matsoni-soaked lavash; then place half of the cheese on top of it; then lay out another 1/3 of torn lavash; then the other half of the cheese; and at last the remaining 1/3 of the torn lavash.
  6. Tuck it and cover with the second half of the lavash.
  7. Grease it with matsoni and egg and place into the oven (355°F) for 25 to 30 minutes.
  8. Enjoy it hot or cold. It's great either way.

Photo Tutorial

Click thumbnail to view full-size
Greased baking pan with lavash on it.Torn lavash and cheese.All layers are ready and matsoni is spread on top.Tucked lavash on a baking pan.The hachapuri is ready.Cut and enjoy!
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.
The hachapuri is ready.
The hachapuri is ready.
Cut and enjoy!
Cut and enjoy!
3.6 stars from 8 ratings of Armenian Hachapuri Recipe


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    • profile image


      7 months ago

      It is indeed an Armenian recipe that you showed! I love it!

    • profile image


      17 months ago

      There is no such thing as Armenian khachapuri this is like writing an article about a Japanese pizza.

    • Shushanik profile imageAUTHOR


      3 years ago from San Francisco Bay Area

      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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