Proof More Cheese Boat, Please!
May 15, 2025
Sarah D. Collins, a passionate reporter, dives into the rich culinary world of Georgia's famous kachapuri. She recounts her personal experiences with kachapuri, from savoring it in a lively NYC restaurant to exploring its significance during her trip to Georgia, all amidst the backdrop of cultural tensions. Collins shares stories of cooking alongside locals, highlighting how food fosters connection and resilience in a country marked by challenges. Plus, she teases delicious recipes for listeners eager to try their hand at this delightful cheese bread!
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First Encounter with Kachapuri
- Sarah D. Collins recounts her first experience trying Ajaruli Khachapuri at Chama Mama in New York. - She was struck by its gooey cheese and buttery texture, declaring it better than pizza.
Kachapuri Regional Variations
- Each Georgian region has distinct kachapuri styles varying in shape, cheese, and cooking. - The boat-shaped Ajaruli Khachapuri from Ajara is the most internationally popular.
Georgian Biodiversity Impacts Flavor
- Georgian food's flavor varies due to regionally distinct milk and agriculture. - This biodiversity influences cheeses and dishes like kachapuri across Georgia.