Adjarian Khachapuri
4 servings
120 minutes
Adjarian khachapuri is a traditional Georgian dish symbolizing the hospitality and culinary richness of the Adjara region. Its recognizable boat shape with tender sulguni cheese and a baked egg in the center makes it not only visually appealing but also surprisingly delicious. The airy and crispy dough is soaked in butter, creating a perfect combination with the stretchy, slightly salty cheese. It’s important to eat Adjarian khachapuri correctly: first, break off the edges of the boat and dip them into the warm cheese and egg. This dish is perfect for cozy gatherings and serving with family; its rich flavor and richness make it a true hallmark of Georgian cuisine.
1
Sift the flour, add yeast, sugar, and salt to it, and mix everything.
- Wheat flour: 400 g
- Dry yeast: 7 g
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
2
Add milk (water can be used), vegetable oil, and knead the dough. Leave the dough in a warm place for an hour.
- Milk: 250 ml
- Water: 100 ml
- Vegetable oil: 2 tablespoons
3
Knead the dough again, divide it into 4 equal pieces, and leave it in a warm place for another half hour.
4
Grate the cheese on a coarse grater, add one egg, water, and mix.
- Cheese: 500 g
- Chicken egg: 4 pieces
- Water: 100 ml
5
Roll out the dough, place a strip of filling on opposite edges, one tablespoon on each side, wrap the edges with filling into a tube, forming dough with two tubes opposite each other, twist the edges of these tubes in the opposite direction to connect them, resulting in a boat made of dough.
- Cheese: 500 g
6
Place 3 tablespoons of filling in the center of each boat. Put the preparation in a preheated oven at 200 degrees for 15 minutes.
- Cheese: 500 g
7
Break 1 egg into each boat and place a piece (10 grams) of butter; you can also brush the bun with egg, return to the oven, and in 2-3 minutes the khachapuri is ready.
- Chicken egg: 4 pieces
- Butter: 40 g
- Chicken egg: 4 pieces