Adjaruli Khachapuri

Prep time: 30 minutes (plus 1 hr rising)

Cook time: 15 minutes

Total time: 1 hour 45 minutes

Servings: 2 servings

Country of Origin: Georgia

Description

An iconic boat-shaped Georgian bread filled with a molten mixture of salty cheese, butter, and a fresh egg yolk set in the center.

Presentation & How It's Eaten

Served piping hot; eaten by tearing off crust pieces from the edges and stirring the raw egg yolk and butter directly into the hot cheese filling before dipping.

Ingredients

• 2.5 cups all-purpose flour

• 3/4 cup lukewarm water

• 1/4 cup warm milk

• 1 tsp active dry yeast

• 1 tsp sugar

• 1 tbsp olive oil

• 1.5 cups Sulguni cheese (or mixture of low-moisture mozzarella and feta), shredded

• 2 egg yolks (for center filling)

• 1 egg (for egg wash)

• 2 tbsp unsalted butter

• Salt

Step-by-Step Directions

1. Make Dough: Mix water, milk, yeast, and sugar; let bloom 5 minutes. Stir in flour, oil, and salt. Knead 8 minutes into smooth dough. Cover and rise 1 hour.

2. Shape Boat: Divide dough into 2 balls. Roll into ovals, roll long sides inward to form stuffed borders, and pinch twisted ends together to form a boat shape.

3. Fill: Fill centers generously with shredded cheese mix. Brush dough edges with egg wash.

4. Bake: Bake at 450°F (230°C) for 12–15 minutes until bread crust is golden and cheese is bubbly.

5. Finish: Remove from oven, drop an egg yolk and a pat of butter into middle of each bread boat, and serve immediately.

Optional

• Herbs: Garnish with fresh dill or parsley.

Cooking Tips

• Cheese Blend: A 50/50 mix of low-moisture mozzarella and crumbled feta replicates authentic stretchy, salty Sulguni cheese well.

Nutrition Facts

(Estimated per serving, based on 2 servings)

• Calories: ~780 kcal

• Total Fat: 36g

• Saturated Fat: 20g

• Cholesterol: 245mg

• Sodium: 1120mg

• Total Carbohydrates: 82g

• Dietary Fiber: 3g

• Sugars: 4g

• Protein: 32g