Originating from Georgia, this savory pastry is the perfect blend of soft, pillowy bread and molten, stringy cheese. Known as Adjarian Khachapuri, or Adjaruli, this regional variation comes from the coastal region of Adjara along the Black Sea. What makes it unique is its distinctive boat shape, filled with a generous layer of melted cheese and topped with a bright egg yolk nestled in the center. Just before eating, the yolk is mixed into the hot cheese along with a pat of butter, creating a rich, creamy filling that is scooped up with pieces of freshly baked bread.
Khachapuri holds an important place in Georgian culture and is considered one of the country’s most iconic dishes. There are many regional variations throughout Georgia. Imeretian khachapuri is round and filled with cheese inside, while Megrelian khachapuri is similar but topped with extra cheese on the surface. Adjaruli stands out for its dramatic presentation and interactive eating experience, making it both comforting and memorable.
This masterpiece of Georgian cuisine is perfect for sharing and never fails to impress at the table. The combination of warm bread, rich cheese, and silky egg creates a satisfying and indulgent dish that feels special yet approachable. It pairs beautifully with a fresh tomato, cucumber, and walnut salad, whose bright acidity and crunch balance the richness of the cheese.
Khachapuri is an ideal introduction to Georgian cuisine, showcasing the country’s love of bread, dairy, and bold yet simple flavors in one unforgettable dish.
Ingredients
Method
- In a large bowl, combine the flour, salt, sugar, and instant yeast.
- Add the kefir and begin mixing. Gradually add the water, starting with ¼ cup, and mix until a soft dough forms. Add a little more water if the dough feels too dry.
- Knead the dough for about 8–10 minutes, either by hand or with a dough hook, until it becomes smooth and elastic. The dough should feel soft and slightly tacky but not overly sticky.
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1–1½ hours, or until doubled in size.
- While the dough is rising, combine the shredded suluguni and farmers cheese in a bowl. Mix well.
- Divide the cheese mixture into 4 equal portions.
- Preheat your oven to 450°F (230°C).
- Once the dough has doubled, gently punch it down and divide it into 4 equal pieces.
- Roll each piece into an oval, approximately 8–10 inches long.
- Roll or fold the long edges inward slightly and pinch the ends together to create a boat shape, leaving the center open.
- Place the boats on a baking sheet lined with parchment paper.
- Fill the center of each boat generously with the cheese mixture.
- Bake the khachapuri for approximately 12–15 minutes, or until the dough is golden brown and the cheese is melted and bubbling.
- Remove the baking sheet from the oven.
- Make a small well in the center of each cheese-filled boat and carefully place one egg yolk in each.
- Return the khachapuri to the oven for another 1–2 minutes, just until the yolks are warmed through but still runny.
- Finish with butter
- Remove the khachapuri from the oven and immediately place 1 tbsp of butter on top of each one.
- Allow the butter to melt into the hot cheese.
- Serve immediately while hot. Mix the melted butter, egg yolk, and cheese together with a fork, then tear off pieces of the crust and dip them into the cheesy mixture.
- Tip: If using mozzarella instead of suluguni, add a little extra salt to the cheese mixture because mozzarella is much milder and less salty than suluguni.