Adjaruli Khachapuri
Georgian Lunch and Dinner Vegetarian

Adjaruli Khachapuri Recipe

A classic Georgian cheese-filled bread shaped like a boat and finished with a rich egg yolk and butter. This dish is comforting, indulgent, and perfect for sharing. The combination of warm dough and molten cheese makes it unforgettable.

Serves: 2
Total Time: About 1 hour 45 minutes

Ingredients

Dough

  • 3 cups (360g) all-purpose flour
  • 1 cup (240ml) warm water
  • 1 teaspoon dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon oil

Filling

  • 12 oz (340g) low-moisture mozzarella, grated
  • 6 oz (170g) feta cheese, crumbled
  • 1 egg white (optional, for binding)

Topping

  • 2 egg yolks
  • 2 tablespoons butter

Instructions

  1. Mix the dough: Combine the flour, salt, sugar, yeast, warm water, and oil in a mixing bowl. Stir until a rough dough forms.
  2. Knead: Transfer the dough to a work surface and knead for 5–8 minutes until smooth and elastic.
  3. Let it rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 1–1½ hours, or until doubled in size.
  4. Prepare the filling: Combine the mozzarella and feta in a bowl. Add the egg white if you prefer a firmer mixture.
  5. Preheat the oven: Set the oven to 450°F (230°C).
  6. Shape the boats: Divide the dough into two pieces. Roll each into an oval. Roll the long edges inward toward the center to form a rim, then pinch the ends together to create a boat shape.
  7. Fill: Spoon the cheese mixture into the center of each dough boat, spreading it evenly.
  8. Bake: Place on a baking sheet and bake for 12–15 minutes, until the crust becomes golden and the cheese melts.
  9. Add egg yolks: Remove from the oven, create a small well in the cheese, and gently place a yolk into each.
  10. Finish: Return to the oven for 1–2 minutes—just long enough to warm the yolk while keeping it runny.
  11. Serve: Remove from the oven and place a knob of butter on each hot cheese filling. Stir the cheese, yolk, and butter together right before eating.

Tips

  • For a more traditional flavor, substitute part of the mozzarella with a tangy cheese like sulguni if available.
  • If the dough resists shaping, let it rest for 5 minutes to relax the gluten.
  • Serve immediately—Adjaruli Khachapuri is best enjoyed hot and fresh.

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