Khachapuri is ubiquitous all over Georgia in many shapes and forms. Traditionally it is made with the Georgian cheese, Suluguni. In the UK a good substitute is a mixture of Gouda and Feta cheese.
Celia Brooks has been with Divertimenti Cookery School since the very start! She leads gastro tours of London’s foodie hotspots as well as holding her own hands on and demonstration classes in the cookery school kitchens. Here she demonstrates a recipe from her renowned “World Vegetarian Classics” cookbook (Pavilion Books 2009).
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