A traditional Georgian boat-shaped bread filled with a blend of cheeses and topped with a runny egg yolk and butter, perfect for dipping into the rich, molten center.
Adjarian Khachapuri: A Georgian Delight
A traditional Georgian boat-shaped bread filled with a blend of cheeses and topped with a runny egg yolk and butter, perfect for dipping into the rich, molten center.
Ingredients
- 1 pound store-bought pizza dough or homemade bread dough
- 2 cups shredded mozzarella cheese
- 1 cup feta cheese crumbled
- 0.5 cup ricotta cheese or cottage cheese
- 1 large egg beaten
- 2 large eggs for topping
- 2 tbsp unsalted butter for topping
Instructions
- Preheat your oven to 450°F (230°C).
- On a lightly floured surface, divide the dough into two equal portions.
- Roll each portion into an oval or boat shape, about 10-12 inches long.
- Fold the long edges of the dough inward to create a rim, pinching the ends firmly to seal and form a boat.
- In a bowl, combine the mozzarella, feta, and ricotta (or cottage) cheeses. Fill the center of each dough boat generously with the cheese mixture.
- Brush the crusts of the khachapuri with the beaten egg wash.
- Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and starting to brown.
- Remove the khachapuri from the oven. Carefully crack one fresh egg into the center of the cheese filling in each boat.
- Return to the oven for another 5-7 minutes, or until the egg whites are just set but the yolk is still beautifully runny.
- Immediately upon removing from the oven, place a slice (about 1 tablespoon) of butter on top of each egg yolk. Serve piping hot, allowing guests to stir the egg and butter into the cheese before tearing off pieces of crust for dipping.
Notes
For an authentic flavor, seek out Sulguni and Imeruli cheeses. If unavailable, a mix of shredded mozzarella, feta, and a little ricotta or cottage cheese works well. Serve immediately to enjoy the cheese and egg at their best.
