After a visit at the park, we decided to have khachapuri for lunch.
Grape "lemonade" - i.e. grape soda. Flavored with local wine grapes, it was tasty, if very sweet.
Lobiani - filled with beans paste. The dough was thin and crisp, but the filling too dry.
Adjaruli khachapuri - made from the same dough, but being thicker due to how it's shaped, results in a very different quality. The dough is airy and soft, with notable yogurt flavor and very low on salt. We removed the pat of butter, as the filling seemed rich enough. It had a tart, yogurt flavor as well as a light sheep cheese flavor. It is consumed by removing pieces of the crust and sipping into the cheese. We also find it works well to dip the lobiani into the cheese.
