Authentic Adjarian khachapuri Recipe Adjara, Georgia

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.