Khachapuri

Written by Published on in Breads & Pastries, Caucasian Recipes, Georgian Recipes, Vegetarian Recipes
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Georgian Cheese Bread

Khachapuri

Originating from Georgia, this savory pastry is the perfect blend of soft, pillowy bread and molten, stringy cheese. Known as Adjarian Khachapuri, or Adjaruli, this regional variation comes from the coastal region of Adjara along the Black Sea. What makes it unique is its distinctive boat shape, filled with a generous layer of melted cheese and topped with a bright egg yolk nestled in the center. Just before eating, the yolk is mixed into the hot cheese along with a pat of butter, creating a rich, creamy filling that is scooped up with pieces of freshly baked bread.

Khachapuri holds an important place in Georgian culture and is considered one of the country’s most iconic dishes. There are many regional variations throughout Georgia. Imeretian khachapuri is round and filled with cheese inside, while Megrelian khachapuri is similar but topped with extra cheese on the surface. Adjaruli stands out for its dramatic presentation and interactive eating experience, making it both comforting and memorable.

This masterpiece of Georgian cuisine is perfect for sharing and never fails to impress at the table. The combination of warm bread, rich cheese, and silky egg creates a satisfying and indulgent dish that feels special yet approachable. It pairs beautifully with a fresh tomato, cucumber, and walnut salad, whose bright acidity and crunch balance the richness of the cheese.

Khachapuri is an ideal introduction to Georgian cuisine, showcasing the country’s love of bread, dairy, and bold yet simple flavors in one unforgettable dish.

Khachapuri
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Khachapuri

Recipe by Julien Vilder
Course: Main CourseCuisine: Georgian
Servings

4

Prep time

1

hour 

30

minutes
Cooking time

20

minutes
Calories

665

kcal
Resting time

1

hour 
Total time

1

hour 

50

minutes

Georgian Cheese Boats

Ingredients

  • For the dough:

  • 2 1/2 cups of flour

  • 2 tsp salt

  • 1/2 tbs sugar

  • 2 tsp instant dry yeast

  • 1/3 cup kefir

  • 1/4 to 1/3 cups water depending on consistency

  • For the filling:

  • 2 cups of shredded suluguni cheese can be replaced with mozzarella

  • 1 cup of dry farmers cheese tvorog

  • 4 egg yolks

  • 4 tbs of butter

Directions

  • Bloom the yeast with the sugar and a tbs of warm water.
  • In a large bowl, sift flour and salt, then incorporate the bloomed yeast, kefir and water.
  • Knead for 5 minutes on a well floured surface or surface or in a stand mixer until it forma a smooth dough. Let it rest for 1h covered with a damp cloth in a warm spot.
  • Preheat oven to 430F (220C)
  • In a bowl, mix both cheeses and set aside.
  • Once it has doubled in size, deflate the dough and portion in to 4 equal pieces. Let them rest another 10 minutes under a damp cloth.
  • Roll out the dough ball until they are about 1/3 inch thick and place 1/4 of the cheese mixture. Pinch the sides inwards to form a boat shape and place on a baking tray.
  • Bake for 15 minutes at 430F (220C) or until golden brown
  • Once out of the oven form a crater in the melted cheese and place the egg yolk and a chunk of butter on the cheese.
  • Serve while still pipping hot and stir the egg into the cheese before eating.

Nutrition Facts

  • Calories: 665kcal

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