National Geographic published an article about rediscovering Georgia’s famous Khachapuri, cheese-filled bread that comes in dozens of forms and is a must-try dish of the country.

The author of the article, journalist Jennifer Hattam, visited Georgia within the framework of the press tour organized by the National Tourism Administration.

Jennifer Hattam wrote that regional varieties of khachapuri are “now celebrated again, with chefs looking to the past to help shape the country’s culinary future.”

“I’ve come to Tbilisi to learn more about khachapuri, and with each meal I have, it becomes clear I’d need much longer than a few days to try every version of this classic comfort food. The common refrain is that there are as many recipes for khachapuri as there are kitchens in Georgia, and almost 50 distinct varieties have been identified.

Some are round, others square. They can be open or closed, flaky or soft, cooked on the stove or in an oven, stuffed with everything from meat to wild greens, mashed potatoes and caramelised onions. One thing, though, is non-negotiable,” she wrote.

Besides Khachapuri, National Geographic describes other Georgian dishes such as Pkhali, Khinkali and Satsivi in the article.