📝 About This Recipe
Transport your senses to the Caucasus with this iconic Georgian comfort food, a decadent 'bread boat' overflowing with a molten pool of salty, gooey cheese. Traditionally served with a golden egg yolk and a pat of butter, it is meant to be eaten by tearing off the crusty edges and dipping them into the rich, creamy center. This dish is a celebration of dairy and dough, offering a perfect balance of chewy crust and a luxurious, savory heart.
🥗 Ingredients
The Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Warm water (about 110°F (43°C))
- 1/2 cup Warm milk (about 110°F (43°C))
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar
- 1 1/2 teaspoons Kosher salt
- 1 tablespoon Extra virgin olive oil
The Cheese Filling
- 2 cups Low-moisture Mozzarella cheese (shredded)
- 2 cups Feta cheese (crumbled (mimics the tang of Georgian Sulguni))
- 1/2 cup Ricotta cheese (for creaminess)
The Finishing Touches
- 3 pieces Large eggs (2 for the centers, 1 for egg wash)
- 2 tablespoons Unsalted butter (cut into cubes)
- 1 tablespoon Fresh parsley or dill (finely chopped for garnish)
👨🍳 Instructions
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1
In a small bowl, combine warm water, warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture 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. Using a dough hook or your hands, mix until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth, elastic, and slightly tacky but not sticky.
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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. In a medium bowl, thoroughly mix the shredded mozzarella, crumbled feta, and ricotta until well combined. Set aside.
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7
Preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven to heat up.
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8
Punch down the risen dough and divide it into two equal portions. On a piece of parchment paper, roll one portion into a large oval, about 12 inches long.
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9
Roll the long edges of the oval inward toward the center to create two thick 'lips.' Pinch the ends together tightly and twist them to form a boat shape.
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10
Repeat with the second portion of dough. Transfer the parchment paper with the dough boats onto a baking sheet (or onto the hot baking stone).
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11
Divide the cheese mixture evenly between the two boats, pressing it down into the hollow center.
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12
Beat one egg with a teaspoon of water and brush the exposed dough edges of the boats for a golden finish.
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13
Bake for 12-15 minutes until the crust is deeply golden brown and the cheese is bubbling and starting to brown in spots.
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14
Remove from the oven. Using a spoon, make a small well in the center of the cheese and drop one raw egg yolk (or a whole egg) into each boat. Return to the oven for 2-3 minutes until the egg white is just set but the yolk is still runny.
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15
Remove from the oven, immediately top with a pat of butter, sprinkle with fresh herbs, and serve while piping hot.
💡 Chef's Tips
To replicate the authentic Georgian Sulguni cheese, the mix of Feta and Mozzarella is essential for both the 'pull' and the 'tang.' Ensure your water and milk aren't too hot (over 120°F), or you will kill the yeast and the bread won't rise. Pinch the ends of the 'boat' very firmly; the cheese expands as it melts and can push the dough apart if not sealed. If you prefer your egg yolk fully cooked, add it 5 minutes before the bread is finished rather than at the very end. Don't skip the ricotta; it adds a moisture barrier that keeps the cheese from becoming too oily.
🍽️ Serving Suggestions
Serve with a crisp, dry Georgian white wine like Rkatsiteli or a light amber wine. A side of fresh cucumber and tomato salad with red onions and oil helps cut through the richness of the cheese. Pair with 'Limonati' (Georgian tarragon soda) for a truly authentic experience. Provide extra napkins—this is a hands-on, messy, and joyful meal! Add a dash of red pepper flakes or Aleppo pepper on top for a subtle heat.