📝 About This Recipe
Transport your senses to the Caucasus with these individual-sized portions of Georgia's most iconic comfort food. These hand-stretched dough boats are filled with a molten, salty blend of cheeses and topped with a rich, runny egg yolk that creates an instant fondue when stirred. Perfectly sized for entertaining, these mini delights offer the ultimate balance of crusty artisan bread and gooey, buttery decadence.
🥗 Ingredients
The Yeast Leavened Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Warm water (approx 105°F)
- 1/2 cup Warm milk (approx 105°F)
- 2.25 teaspoons Instant yeast (one standard packet)
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Kosher salt
- 1 tablespoon Olive oil (for coating the bowl)
The Molten Cheese Filling
- 8 ounces Low-moisture Mozzarella (shredded)
- 8 ounces Feta cheese (crumbled)
- 1/4 cup Ricotta cheese (for creaminess)
- 1 Egg (large, beaten into the cheese mixture)
Finishing Touches
- 6 pieces Egg yolks (kept separate for the final bake)
- 3 tablespoons Unsalted butter (cut into small cubes)
- 1 egg Egg wash (beaten with a splash of water)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, warm milk, sugar, and yeast. Let it sit for 5-8 minutes until it becomes frothy and activated.
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2
Add the flour and salt to the yeast mixture. Using a dough hook or a wooden spoon, mix until a shaggy dough forms. Knead for about 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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3
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.
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4
While the dough rises, prepare the filling. In a medium bowl, mix the shredded mozzarella, crumbled feta, and ricotta. Stir in one beaten egg until the mixture is well-combined and holds together.
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5
Preheat your oven to 450°F (230°C) and line two large baking sheets with parchment paper.
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6
Punch down the risen dough to release air. Divide it into 6 equal-sized balls (roughly 100-110g each).
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7
On a lightly floured surface, roll each ball into an oval shape about 1/4 inch thick. To form the boat, roll the long edges toward the center, then pinch the ends together tightly to create a pointed 'bow' and 'stern'.
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8
Transfer the dough boats to the prepared baking sheets. Gently pull the rolled edges apart in the center to create a hollow space for the cheese.
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9
Fill the center of each boat generously with the cheese mixture, smoothing it out to the edges of the 'walls'.
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10
Brush the exposed dough edges with the egg wash to ensure a deep golden brown finish.
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11
Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling and starting to brown in spots.
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12
Remove the trays from the oven. Use a spoon to make a small well in the center of the cheese in each boat. Carefully drop one egg yolk into each well.
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13
Return the trays to the oven for exactly 2-3 minutes. You want the egg white (if any remained) to set slightly, but the yolk must remain completely runny.
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14
Remove from the oven and immediately place a cube of butter on the cheese next to the yolk. Garnish with fresh parsley and serve piping hot.
💡 Chef's Tips
If you can't find Georgian Sulguni cheese, the mix of Feta and Mozzarella is the best authentic-tasting substitute. Ensure your water and milk aren't too hot (over 115°F), or you will kill the yeast and the bread won't rise. When forming the boats, pinch the ends very firmly; the dough tends to spring back and can 'un-boat' itself in the oven if not secured. Do not overbake the egg yolk; the magic of this dish is using the bread crust to dip into the liquid gold of the yolk and butter. For a spicier kick, sprinkle a few red pepper flakes or a dash of Georgian 'Ajika' paste over the cheese before baking.
🍽️ Serving Suggestions
Serve with a crisp, dry Georgian white wine like Rkatsiteli or a light amber wine. Pair with a fresh tomato and cucumber salad dressed with sunflower oil and walnuts to cut through the richness. Offer these as part of a 'Supra' (Georgian feast) alongside grilled meats like Mtsvadi (pork skewers). Provide extra napkins and encourage guests to 'tear and dip' the crust into the center filling. A side of pickled vegetables or 'Jonjoli' provides a wonderful acidic contrast to the salty cheese.