📝 About This Recipe
Hailing from the coastal Adjara region of Georgia, this iconic 'cheese boat' is the ultimate comfort food, featuring a pillowy yeast dough cradling a molten sea of salty, tangy cheeses. Traditionally finished with a golden egg yolk and a generous pat of butter, it is meant to be eaten by tearing off the crispy crust and dipping it into the rich, gooey center. It is a masterpiece of texture and flavor that brings the warmth of the Caucasus mountains straight to your kitchen.
🥗 Ingredients
The Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Warm water (approx 110°F)
- 1/2 cup Warm milk (approx 110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Kosher salt
- 1 tablespoon Olive oil (plus extra for greasing the bowl)
The Cheese Filling
- 2 cups Suluguni cheese (shredded (substitute with low-moisture mozzarella if unavailable))
- 2 cups Imeretian cheese (crumbled (substitute with a 1:1 mix of Feta and Farmers Cheese/Ricotta))
- 2-3 tablespoons Milk or heavy cream (to achieve a paste-like consistency)
The Topping & Finish
- 2 pieces Egg yolks (room temperature, for the center)
- 2 tablespoons Unsalted butter (cut into small cubes)
- 1 piece Egg (beaten with a splash of water for egg wash)
👨🍳 Instructions
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1
In a small bowl, combine warm water, warm milk, sugar, and yeast. Let it sit for 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 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 shredded Suluguni (or mozzarella) and crumbled Imeretian (or feta/ricotta mix) with a splash of milk until it forms a thick, spreadable paste.
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7
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it inside to heat up; otherwise, use a sturdy baking sheet.
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8
Punch down the risen dough and divide it into two equal portions. Roll each portion out into a large oval shape on a piece of parchment paper.
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9
To form the 'boat,' roll the long edges of the oval inward toward the center, then pinch the ends together tightly and twist them to create a pointed tip at each end.
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10
Spread half of the cheese mixture into the center of each dough boat, smoothing it out to the edges of the rolled sides.
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11
Brush the exposed dough edges with the egg wash for a glossy, golden finish.
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12
Transfer the parchment paper with the boats onto the hot baking stone or sheet. Bake for 12-15 minutes until the crust is deeply golden and the cheese is bubbling and slightly browned.
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13
Remove from the oven and immediately use a spoon to make a small well in the center of the molten cheese. Drop one egg yolk into each well.
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14
Return to the oven for exactly 1-2 minutes—just long enough for the egg white to slightly set but the yolk to remain completely runny.
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15
Remove from the oven, place a pat of butter on top of the cheese, and serve immediately while piping hot.
💡 Chef's Tips
If you can't find Georgian cheeses, a mix of 50% Mozzarella, 25% Feta, and 25% Ricotta perfectly mimics the salty-tangy profile. Ensure your milk and water aren't too hot (over 115°F), or you will kill the yeast and the bread won't rise. Don't overbake once the yolk is added; the goal is a liquid yolk that acts as a dipping sauce for the bread. For a crispier bottom, use a preheated pizza stone or an inverted heavy baking sheet.
🍽️ Serving Suggestions
Serve with a fresh Georgian salad of cucumbers, tomatoes, and walnuts to cut through the richness. Pair with a dry Georgian amber (qvevri) wine or a crisp Saperavi rosé. Offer a side of pickled peppers or 'jonjoli' (pickled sprouts) for an authentic touch. A cold glass of Tarkhun (tarragon soda) is the traditional non-alcoholic pairing.