Adjarian Khachapuri with Suluguni
4 servings
60 minutes
Adjarian khachapuri is a gem of Georgian cuisine, originating from sunny Adjara. This type of khachapuri resembles a boat and has become one of the most recognizable dishes in Georgia. Its filling consists of tender sulguni and imereti cheese that melt together to create a delicious stretchy texture. The finishing touch is a fresh egg yolk and a piece of butter added before serving, making the flavor rich and velvety. Khachapuri should be eaten by breaking off the edges of the dough and dipping them into the warm, aromatic filling. This dish symbolizes hospitality and joy; it is served at celebrations and family gatherings. It pairs perfectly with fresh vegetables and herbs as well as traditional Georgian wine.
1
Prepare flour, 60 grams of yeast, 10 grams of sugar, 10 grams of salt, 75 ml of vegetable oil, and milk. Knead the dough and let it rest for an hour.
- Wheat flour: 700 g
- Dry yeast: 60 g
- Sugar: 10 g
- Salt: 10 g
- Vegetable oil: 75 ml
- Milk: 220 ml
2
Grate two types of cheese and mix the resulting shavings by hand.
- Suluguni cheese: 650 g
- Imeretian cheese: 350 g
3
Roll out sausages from the dough, shape them into boats, fill with cheese, and brush with a mixture of egg and vegetable oil.
- Suluguni cheese: 650 g
- Imeretian cheese: 350 g
- Vegetable oil: 75 ml
4
Bake in the oven at 180–220 degrees for 7–8 minutes.
5
Place a raw egg yolk and a piece of butter in the center of each boat before serving.
- Vegetable oil: 75 ml
6
To make the dish airy, remove the main part of the dough inside the boat: only a thin crispy crust and plenty of filling will remain.