Adjarian Cheese Boat (Khachapuri)
A buttery, yeasted bread rim filled with molten cheese and a runny egg yolk, perfect for sharing a taste of Georgia’s beloved street‑food tradition.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
In a bowl combine flour, yeast, salt and sugar, then stir in melted butter and warm water until a shaggy dough forms.
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Step 2 of 6
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic; cover and let rise in a warm place for 45 minutes, or until doubled.
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Step 3 of 6
While the dough rises, mix grated sulguni and crumbled feta with a pinch of pepper; set aside.
-
Step 4 of 6
Punch down the risen dough and divide into four equal pieces, shaping each into an oval boat about 25 cm long; place on parchment‑lined trays.
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Step 5 of 6
Spread the cheese mixture evenly inside each boat, leaving a border; bake at 200°C / 400°F (180°C fan) for 12 minutes, then crack a raw egg into the centre of each and return to the oven for another 4–5 minutes until the white sets but the yolk remains runny.
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Step 6 of 6
Remove from the oven, drizzle with a little melted butter if desired, and serve immediately, encouraging diners to mix the yolk into the cheese before tearing off pieces of crust.
Notes from the kitchen
If sulguni isn’t available, combine 150 g mozzarella with 50 g feta; the mix mimics its stretchy texture and tang. Leftovers keep well wrapped in the fridge for 2 days, reheated briefly in a hot oven to restore softness.
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