Adjaruli Khachapuri is a beloved Georgian cheese bread, shaped like a boat and filled with a rich cheese mixture, topped with an egg and butter. It originated in the Adjara region, particularly in Batumi, and is known for its hearty, comforting qualities.
Retro's Authentic Adjaruli Khachapuri
Adjaruli Khachapuri is a beloved Georgian cheese bread, shaped like a boat and filled with a rich cheese mixture, topped with an egg and butter. It originated in the Adjara region, particularly in Batumi, and is known for its hearty, comforting qualities.
Ingredients
- 300 g all-purpose flour
- 1 tsp instant dry yeast
- 0.5 tsp sugar
- 0.5 tsp salt
- 180 ml warm water
- 1 tbsp olive oil
- 250 g Sulguni cheese grated
- 150 g Imeruli cheese grated
- 4 large eggs
- 4 tbsp unsalted butter cubed
- 1 tbsp milk for brushing (optional)
Instructions
- In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and olive oil, mixing until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat oven to 220°C (425°F) with a baking stone or tray inside. In a separate bowl, mix the grated Sulguni and Imeruli cheeses.
- Punch down the risen dough and divide it into two equal pieces. On a lightly floured surface, roll each piece into an oval shape, about 10x14 inches. Fold and pinch the long edges of each oval to create a 'boat' shape, leaving a cavity in the center.
- Transfer the dough boats to a parchment-lined baking sheet. Fill the cavities generously with the cheese mixture. Brush the dough edges with milk (optional, for golden crust).
- Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly. Remove from oven, make a small well in the center of the cheese, and crack one egg into each well.
- Return to the oven for another 3-5 minutes, or until the egg whites are just set but the yolk is still runny. Remove from oven and immediately place a cube of butter on top of the egg and cheese in each khachapuri.
- Serve hot, instructing diners to mix the egg yolk, butter, and cheese together with a fork before tearing off crust pieces to dip.
Notes
For best results, use a mix of Sulguni and Imeruli cheese. If unavailable, mozzarella and feta or cottage cheese can be substituted. Ensure your oven is very hot to get a crisp crust and melted cheese quickly. Swirl the egg yolk into the hot cheese immediately after adding for the best texture. Serve hot with extra butter.
