📝 About This Recipe
Hailing from the Black Sea region of Adjara, this iconic Georgian treasure features a soft, yeasted wheat crust shaped into a rustic boat and filled with a molten, salty cheese blend. Topped with a barely-set egg and a generous pat of butter, it is the ultimate comfort food that invites you to tear off the crust and dip it into the rich, gooey center. It is a masterful celebration of simple wheat and dairy, offering a perfect balance of chewy dough and creamy, tangy filling.
🥗 Ingredients
For the Wheat Dough
- 3.5 cups All-purpose flour (High-quality wheat flour, plus extra for dusting)
- 1/2 cup Warm water (Approximately 110°F)
- 1/2 cup Warm milk (Full fat preferred)
- 2 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar (To feed the yeast)
- 1.5 teaspoons Kosher salt
- 1 tablespoon Olive oil (Plus more for the bowl)
For the Cheese Filling
- 2 cups Suluguni cheese (Grated; can substitute with a mix of Mozzarella and Havarti)
- 2 cups Imeretian cheese (Crumbled; can substitute with Feta mixed with Ricotta)
- 2 pieces Large eggs (For the centers)
- 2 tablespoons Unsalted butter (Cut into small cubes for finishing)
For the Egg Wash
- 1 piece Egg yolk
- 1 teaspoon Water
👨🍳 Instructions
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1
In a small bowl, combine warm water, warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and olive oil into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes on medium speed in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the filling by mixing the grated Suluguni and crumbled Imeretian (or their substitutes) in a bowl until well combined.
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7
Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat up.
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8
Punch down the risen dough and divide it into two equal portions. Roll each portion into a ball.
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9
On a piece of parchment paper, roll one dough ball into a large oval, about 12 inches long. Roll the long edges toward the center to create two 'walls,' then pinch the ends together tightly and twist to form a boat shape.
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10
Repeat with the second dough ball. Fill the center of each 'boat' generously with the cheese mixture, pressing it down slightly.
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11
Whisk the egg yolk and water together. Brush the exposed dough edges with this egg wash for a deep golden finish.
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12
Slide the parchment paper onto the hot baking stone or sheet. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling and slightly charred in spots.
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13
Remove from the oven. Use a spoon to make a small well in the center of the cheese and crack a fresh egg into each boat.
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14
Return to the oven for 2-3 minutes, just until the egg white is slightly opaque but the yolk remains completely runny.
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15
Remove from the oven, immediately drop a cube of butter onto the cheese, and serve hot.
💡 Chef's Tips
Use a high-protein bread flour if you want an even chewier crust. If you cannot find Georgian cheeses, a 50/50 mix of low-moisture Mozzarella and sharp Feta provides the perfect balance of melt and tang. Don't overbake the egg; the residual heat of the cheese will continue to cook it slightly after it leaves the oven. When shaping the boat, ensure you pinch the ends very firmly to prevent the cheese from leaking out during baking. For an extra touch, rub the crust with a garlic clove immediately after it comes out of the oven.
🍽️ Serving Suggestions
Serve with a glass of Georgian Saperavi (red wine) or a crisp Amber wine. A fresh salad of tomatoes, cucumbers, and red onions with a walnut dressing balances the richness. Enjoy it the traditional way: use a fork to vigorously mix the egg, butter, and cheese together before dipping the bread edges. Pair with a side of pickled peppers or 'Jonjoli' (pickled sprouts) for acidity. Serve as a centerpiece for a 'Supra' (Georgian feast) alongside grilled meats.