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Authentic Adjarian khachapuri Recipe
Adjara, Georgia
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This open-faced cheese pie is the version of khachapuri that's the most responsible for putting khachapuri on the map. It is made with yeasted dough which is shaped into an oblong and then filled with a mixture of Imeratian and sulguni cheese, and to which some milk is often added as well to help achieve the right consistency. The assembled khachapuri is shortly baked in the hot oven, and a couple of minutes before it's done, an egg is plopped on top of the cheese. The pie is then returned to the oven, so the egg partially bakes. Adjarian khachapuri is served straight out of the oven with a pat of butter on top which is to be mixed into the filling before eating.
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Cooking tips
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method
There are two ways you can shape the bread. One way is to shape the dough into a "boat" first and then fill it with cheese, and the other way is first to spread the rolled out dough with cheese and then shape it into a boat, which will make for a cheese-filled outer rim. Another trick that's often used is to add grated cheese to the ends of the bread before they are sealed together as that will provide ... Read more -
cheese
Since Georgian cheese will probably not be readily available in most countries besides Georgia, using mozzarella and feta in equal amounts is the next best thing as it will produce similar results as using Imeratian and sulguni cheese. -
how to eat like a local
Eating with a fork and knife is perfectly okay, but if you'd like the full experience, eat it the way they do it in Georgia. So, when khachapuri comes to the table, you first mix the egg and the butter into the cheese using a fork. Then, you tear the pieces of the bread and dunk them into the cheese first before you pop them into your mouth.
Recipe variations
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Adjarian Khachapuri
Ready in 10h 25minThe following is the traditional recipe for Adjarian khachapuri consisting of a bread dough base, Imeruli and sulguni cheese filling, and a whole egg, which is plopped on top of the filling halfway through baking. The dough needs a lot of proving time, between 8 or 24 hours, depending on whether it's left to rise at room temperature or in the refrigerator, which is an important detail to consider when making this dish.
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Adjarian Khachapuri with Olive Oil Dough
Ready in 3h 10minA twist on the tradition, this recipe shows how to prepare Adjarian khachapuri with a dough that has olive oil as one of its ingredients, which is thus softer and more pliable. The recipe doesn't strictly follow tradition when it comes to filling, either. It states to use a mix of Imeratian and sulguni cheese but doesn't state the amounts. Also, besides the traditional egg on top, a few cubes of butter are as well inserted into the cheese filling near the end of baking.
Adjarian Khachapuri
PREP 40min
COOK 15min
RESTING 9h 30min
READY IN 10h 25min
The following is the traditional recipe for Adjarian khachapuri consisting of a bread dough base, Imeruli and sulguni cheese filling, and a whole egg, which is plopped on top of the filling halfway through baking. The dough needs a lot of proving time, between 8 or 24 hours, depending on whether it's left to rise at room temperature or in the refrigerator, which is an important detail to consider when making this dish.
Ingredients
DOUGH
200g (7 oz) all-purpose flour
100 ml (1/3 cup + 1 tbsp + 1 tsp) milk, lukewarm
approx.50 ml (4 tbsp) water, depends on the flour
4g (1 tsp) fresh yeast
4g (1 tsp) salt
8 ml (2 tsp) sunflower oil, for greasing
FILLING
200g (7 oz) Imeruli cheese
100g (3.5 oz) sulguni
milk, as needed
2 eggs
SERVING
butter, to pat on top
Preparation
Step 1/10
Make the dough from flour, milk, water, and yeast, then mix the salt into the dough and grease it with oil. Knead the dough very well, for about 5 minutes. Now, dust your hands with flour, and fold the dough in on itself four times. Leave the dough to rise for 8 hours at room temperature or for 24 hours in the refrigerator.
Step 2/10
Divide the dough into two balls, then cover them and let them rise for 90 more minutes.
Step 3/10
When 90 minutes are up, put a pizza stone in the middle oven rack and set the oven to preheat to maximum temperature.
Step 4/10
Grate the cheeses into one bowl, then add as much milk as necessary to get a loose consistency.
Step 5/10
Shape each ball of dough into an oval using just your hands. Fold over the longer sides of the oval, then seal them together at the two narrow ends to get a „boat“ shape.
Step 6/10
Transfer the boats to a sheet of baking paper, then pull the folded sides apart to reveal a cavity into which you need to put the cheese mixture.
Step 7/10
An alternative way of shaping Adjaruli khachapuri is to first put the cheese on the outer sides of the dough, then fold the dough over to get a cheese-filled rim, then fill the center of the boat with cheese.
Step 8/10
Place the baking paper with khachapuri on top of the pizza stone and bake 10-12 minutes. However, depending on your oven, the baking can take up to 15 minutes.
Step 9/10
At the 8 minute mark, check the khachapuri, then place one egg in the center of each. Bake for two more minutes.
Step 10/10
Serve hot, with a pat of butter on top.
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