Adjarian Khachapuri
A boat of yeast dough with stretchy cheese, an egg and a pat of butter — sunshine on a plate.
Adjarian khachapuri is the most dramatic Georgian dish: an open boat of dough full of melted cheese, with an egg yolk and butter in the center. You eat it with your hands, tearing off the edge and dipping it into the cheesy middle.
🧺 Ingredients
🍽 2 servings👩🍳 Method
- 1
Make the dough
Dissolve the yeast and sugar in warm milk, mix with flour and a pinch of salt, and knead a dough.
- 2
Let it rise
Let it rise for 1 hour until doubled.
- 3
Cheese filling
Grate both cheeses and mix them.
- 4
Shape the boats
Divide the dough in 2, roll into ovals, fold the long edges and pinch the ends into boat shapes.
- 5
Bake with cheese
Fill the boats with cheese. Bake at 220 °C for 12 minutes.
- 6
Add the egg
Take out, make a well in the cheese, crack in an egg and return to the oven for 3–4 minutes.
- 7
Butter & serve
Place a pat of butter in the center and serve hot, stirring the yolk into the cheese.
💡 Tips
- 💡
Add the egg 3–4 minutes before the end so the white sets but the yolk stays runny.
- 💡
Pinch the boat ends firmly, or the cheese leaks out while baking.
🔄 Swaps & variations
- 🔄
Imeretian khachapuri: a closed round flatbread with cheese inside, no egg.
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❓ Frequently asked questions
Why is Adjarian khachapuri boat-shaped?
The open boat with egg and cheese symbolizes the sea and sun of Adjara, Georgia's Black Sea region. The yolk in the center is the 'sun' you stir in before eating.
What cheese replaces sulguni and Imeretian?
A mix of mozzarella with a little salty brined cheese or feta gives similar stretch and saltiness.
How do you eat Adjarian khachapuri?
Stir the hot yolk, a knob of butter and the cheese right in the boat, then tear off the edges and dip them in the cheesy 'lava'.
