Adjarian Khachapuri: the Georgian Cheese Boat with Egg

Adjarian Khachapuri: the Georgian Cheese Boat with Egg

Adjarian khachapuri is the most photogenic khachapuri: a bread boat filled with melted sulguni cheese, a raw egg and a knob of butter. You eat it by breaking the yolk and dipping the bread edges. It is Georgia's iconic dish.

History of the dish

Khachapuri (literally 'bread with cheese') is the foundation of the Georgian table. There are many regional versions: Imeretian (round, cheese inside), Megrelian (cheese inside and on top), Adjarian (boat). Every region is proud of its recipe.

Key ingredients

Yeasted dough made with milk, sulguni cheese (or a mix of mozzarella and feta), egg, butter.

How to cook at home

Khachapuri dough should not be stiff — soft and tender. Pinch the boat at both ends and fill with grated cheese. Break the egg in for the last 2–3 minutes of baking — the white should set but the yolk remain runny.