🧀 Adjarian khachapuri
Adjarian khachapuri is a Georgian boat-shaped bread filled with molten cheese, finished with a raw egg yolk and a knob of butter just before serving. The diner stirs the egg and butter into the hot cheese and tears off pieces of the crisp crust to dip in. It is rich, stretchy and very filling.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g bread dough (flour, yeast, water, salt), risen
- 250 g mixed cheese (sulguni and imeruli, or mozzarella and feta), grated
- 2 eggs
- 20 g butter
Method
- Divide the dough in two and roll each piece into an oval about 25 cm long.
- Roll the long edges inwards and pinch the ends to make a boat shape.
- Fill with the cheese and bake at 230 °C for 12–15 minutes until golden.
- Make a well in the cheese, drop in an egg yolk and bake for 1–2 minutes more.
- Top with butter and stir it into the cheese at the table.
How to make it lighter
- Share one khachapuri between two and add a large salad.
- Use half the butter or leave it out.
- Mix in a lighter cheese such as part-skim mozzarella.
History
Khachapuri is Georgia's national cheese bread, with many regional forms; the open, boat-shaped version comes from Adjara on the Black Sea coast, around Batumi. Its shape is often said to recall a boat, with the yolk as the sun. Today it is served in bakeries and restaurants across Georgia and beyond.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →