Adjarian khachapuri with Imeretian cheese
4 servings
60 minutes
Adjarian khachapuri with Imeretian cheese is a gastronomic wonder of Georgian cuisine, embodying comfort and warmth. Its origin is linked to the Adjara region, where sailors returning from the sea sought hearty and nutritious food. The boat-shaped khachapuri symbolizes the maritime heritage of this region. The taste of the dish is delicate, creamy, and rich due to the melting Imeretian cheese that creates a soft and aromatic filling. The final touch is a broken egg in the center of the hot cheese, making the texture even more velvety. Khachapuri is served with a generous portion of butter that melts into the crust. This dish pairs perfectly with red wine or tea and is an essential part of a traditional Georgian feast where every bite is filled with history and hospitality.
1
Mix all dry ingredients (flour, salt, yeast). If the yeast is fresh, rub it with the flour.
- Wheat flour: 250 g
- Salt: 1 teaspoon
- Fresh yeast: 10 g
2
Add water and knead the dough to a 'medium elasticity', feeling like the earlobe.
- Water: 120 ml
3
Grease the dough with vegetable oil and place it in a warm place. When it rises, turn on the oven and bake.
- Vegetable oil: 20 ml
4
For the filling: crumble the cheese by hand, texture 'coarse cottage cheese' - no grater!!!
- Imeretian cheese: 700 g
5
Add milk — the filling should be juicy and moist, so it can be taken with a spoon instead of hands.
- Milk: 100 ml
6
We shape the product into a 'boat': roll the dough into an oval about 0.5 cm thick; fold the dough lengthwise twice like a dress hem, pinch the ends; place about 3-4 tablespoons of cheese filling.
- Imeretian cheese: 700 g
7
Place on a baking sheet (using parchment paper or greasing it with oil and sprinkling with flour), it's better to brush off the dough from the flour — the color of the finished product will be better.
8
Place in a very hot oven and bake at 200 degrees for about 17-20 minutes.
9
3-4 minutes before the end, take out the product, make a small indentation in the filling with a spoon and break an egg (try to keep the yolk intact). If you like Adjarian khachapuri without an egg, don't add it — it's not a problem.
- Chicken egg: 2 pieces
10
We serve with generous chunks of butter.
- Butter: 70 g
