Home cooking attempt — Khachapuri from scratch

I spent an afternoon making Khachapuri from scratch following a traditional recipe. Getting adjika pepper paste right was the main challenge — it's not as straightforward as it looks. The rich with walnuts and spice result was rewarding once I got it right.

Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. I served it with tkhemali sauce as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Khachapuri yourself gives you a new appreciation for what goes into it at a restaurant.