📝 About This Recipe
Transport your senses to the cobblestone streets of Georgia with this iconic Adjaruli Khachapuri, a decadent 'cheese boat' that is the crown jewel of Caucasian street food. Featuring a pillowy, golden-brown crust cradling a molten lake of salty, stretchy cheeses, it is traditionally finished with a knob of butter and a barely-set egg yolk. This handheld masterpiece is meant to be torn apart, using the crusty edges to scoop up the rich, lava-like center for a truly communal and soul-warming experience.
🥗 Ingredients
The Yeasted Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 150 ml Warm water (around 105°F/40°C)
- 150 ml Warm milk (full fat preferred)
- 7 grams Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Kosher salt
- 30 grams Unsalted butter (melted and cooled)
The Molten Filling
- 300 grams Suluguni cheese (grated (or substitute with Low-Moisture Mozzarella))
- 300 grams Imeretian cheese (crumbled (or substitute with a 50/50 mix of Feta and Ricotta))
- 4 pieces Egg yolks (room temperature, for the final topping)
- 4 tablespoons Unsalted butter (cut into 1-tablespoon cubes)
- 2-3 tablespoons Whole milk (to loosen the cheese mixture)
The Finish
- 1 piece Egg (beaten with a splash of water for egg wash)
- 1 pinch Flaky sea salt (for the crust)
👨🍳 Instructions
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1
In a small bowl, combine warm water, warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy 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 and pour in the yeast mixture and melted butter.
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3
Mix until a shaggy dough forms. Knead by hand for 10 minutes or with a dough hook on medium-low speed for 6-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. In a medium bowl, mix the grated Suluguni (or mozzarella) and crumbled Imeretian (or feta/ricotta mix). Add 2-3 tablespoons of milk to create a thick, paste-like consistency. This ensures the cheese stays creamy.
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6
Preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it in the oven to heat. Otherwise, use a heavy-duty baking sheet.
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7
Punch down the risen dough and divide it into 4 equal portions. On a lightly floured surface, roll one portion into a large oval, roughly 12 inches long.
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8
To form the boat: Roll the two long sides of the oval inward toward the center to create thick, raised edges. Pinch the ends together tightly and twist them slightly to form a pointed 'bow' and 'stern' for your boat.
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9
Transfer the shaped dough to a piece of parchment paper. Spread about 1/4 of the cheese mixture into the hollowed center of the dough boat, smoothing it out to the edges.
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10
Brush the raised dough edges with the egg wash. Repeat the process for the remaining three dough portions.
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11
Slide the parchment paper onto the preheated stone or baking sheet. Bake for 12-15 minutes until the crust is deep golden brown and the cheese is bubbling and slightly charred in spots.
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12
Remove from the oven. Use a spoon to make a small well in the center of the molten cheese and drop in one raw egg yolk. Place a tablespoon of butter next to the yolk.
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13
Return to the oven for exactly 1-2 minutes—just long enough for the egg white to slightly opaque but the yolk to remain completely runny. Serve immediately.
💡 Chef's Tips
If you can't find Georgian cheeses, the best substitute is a mix of Mozzarella for stretch and Muenster or Feta for tang. Don't overbake once the yolk is added; the residual heat of the cheese will continue to cook the yolk as you stir it in. Ensure your oven is truly hot; a high temperature is key to getting that 'leopard-spotted' crust typical of great street food. Always knead the dough until it passes the 'windowpane test' to ensure the boat holds its shape without collapsing.
🍽️ Serving Suggestions
Serve with a glass of Saperavi, a bold Georgian red wine, to cut through the richness of the cheese. Pair with a fresh tomato and cucumber salad dressed with walnut paste for a traditional side. Provide extra napkins—this is a hands-on dish meant to be eaten by dipping the bread into the center. A cold glass of Tarkhun (tarragon soda) is the classic non-alcoholic pairing found in Tbilisi.