Adjarian Khachapuri

2 servings

30 minutes

Adjarian khachapuri is not just a dish but a symbol of warmth and hospitality. Although traditionally associated with Georgian cuisine, it has gained popularity beyond its borders over the years. The golden crust, stretchy sulguni cheese, and tender egg baked to perfection create a harmony of flavors. Khachapuri is served hot, broken by hand and dipped in melted cheese and yolk. This dish is perfect for a cozy family dinner or a festive feast. Each piece is infused with the spirit of the Caucasus, awakening a sense of comfort and enjoyment.

Energy value per serving

• Calories: 778.1
• Proteins: 24.1g
• Fats: 58.1g
• Carbohydrates: 40.2g

Ingredients

• Chicken egg: 1 pc
• Yeast dough: 200 g
• Butter: 40 g
• Suluguni cheese: 140 g

Cooking steps

1. Roll out the dough on a wooden board or directly on the table, dusting with flour.

   Required ingredients:

   • Yeast dough: 200 g

2. Place grated suluguni cheese in the center.

   Required ingredients:

   • Suluguni cheese: 140 g

3. Pinch the edges of the dough from the ends to the center. Smooth the seam carefully.

4. Flip the khachapuri to the other side, make a few holes to prevent the dough from tearing, and gently roll it with a rolling pin without pressure.

5. Cut the khachapuri on top with a sharp knife. Fold the edges of the hole, making an oval opening in the middle of the khachapuri. Bake in the oven for 15–20 minutes at 220–230 degrees until golden brown.

6. Crack an egg on top and put the khachapuri in the oven for another 5-7 minutes.

   Required ingredients:

   • Chicken egg: 1 piece