Adjarian khachapuri (Georgian cheese bread boat)
Boat-shaped Georgian bread filled with molten cheese, topped with an egg yolk and a knob of butter to stir in at the table.
- 105 min90 prep · 15 cook
- HardDifficulty
- 820 kcalper serving
Ingredients
- Strong white flour400 g
- Dried yeast7 g
- Sugar1 tsp
- Lukewarm milk240 ml
- Vegetable oil2 tbsp
- Salt1 tsp
- Sulguni or mozzarella, grated250 g
- Imeruli cheese or feta, crumbled200 g
- Eggs4
- Butter60 g
Steps
- 1
Dissolve the yeast and sugar in the milk, then knead with the flour, salt and oil into a soft, smooth dough.
- 2
Cover and leave to rise until doubled.
- 3
Heat the oven to 250 °C. Mix both cheeses with a splash of water.
- 4
Divide the dough in four and roll into ovals. Roll the long sides inwards and pinch the ends to make boats.
- 5
Fill with the cheese and bake until golden.
- 6
Make a hollow in the cheese, add an egg yolk (or whole egg) and bake briefly until just warmed.
- 7
Add a knob of butter and stir everything together at the table, tearing off the crust to dip.
Tips and questions
- How do I eat it?
- Stir the egg and butter into the hot cheese with a fork, then tear off pieces of the crust and dip them in.
- What is the best cheese substitute?
- A mix of low-moisture mozzarella for stretch and feta for saltiness gets very close to sulguni and imeruli.
Enjoy your meal!
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