Adjarian Khachapuri, also known as Acharuli Khachapuri, is one of Georgia’s most recognizable traditional dishes. This boat-shaped Georgian cheese bread is baked until golden, then filled with melted cheese and finished with a fresh egg yolk and butter. The result is a warm, rich, and incredibly satisfying dish that is perfect for breakfast, brunch, lunch, or a comforting dinner.
Adjarian Khachapuri Recipe at a Glance
- Cuisine: Georgian
- Course: Main Course / Breakfast
- Prep Time: 25 minutes
- Rising Time: 1 hour
- Cook Time: 15–18 minutes
- Total Time: About 1 hour 40 minutes
- Servings: 2 large khachapuri
- Difficulty: Medium
Ingredients
For the Dough
- 3½ cups (450 g) all-purpose flour
- 1¼ cups (300 ml) warm water
- 1 teaspoon instant dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
For the Cheese Filling
- 350 g sulguni cheese, grated
- 100 g mozzarella, grated
- 1 tablespoon butter
- 2 tablespoons water or milk, if needed
For Topping
- 2 fresh eggs
- 2 small pieces of butter
Tip: Sulguni is the traditional Georgian cheese used for khachapuri. If you cannot find it, a mixture of mozzarella and another mild, salty cheese makes a good substitute.
How to Make Adjarian Khachapuri
1. Prepare the Dough
Add the flour, yeast, sugar, and salt to a large mixing bowl. Pour in the warm water and vegetable oil. Mix until the ingredients come together and form a soft dough.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes. The dough should become smooth and elastic.
Place it in a lightly oiled bowl, cover it with a clean kitchen towel, and leave it in a warm place for about 1 hour, or until it has doubled in size.
2. Prepare the Cheese Filling
While the dough is rising, grate the sulguni and mozzarella. Combine the cheeses in a bowl and mix well.
If the mixture seems too dry, add a small amount of milk or water. The filling should be moist enough to become creamy and melted during baking.
3. Shape the Khachapuri
Once the dough has risen, divide it into two equal portions.
Roll each portion into an oval shape approximately 25–30 cm long. Roll the long edges inward and pinch the two ends together. This creates the characteristic boat shape of Adjarian Khachapuri.
Transfer the shaped dough onto a baking tray lined with parchment paper.
4. Add the Cheese
Fill the center of each dough boat with the cheese mixture. Leave the raised edges uncovered so they become beautifully golden and crisp in the oven.
For the best result, avoid overfilling the bread because the cheese will bubble as it cooks.
5. Bake
Preheat your oven to 230°C (450°F).
Bake the khachapuri for approximately 12–15 minutes, or until the crust is golden brown and the cheese is bubbling.
The exact baking time can vary depending on your oven, so keep an eye on the crust during the final few minutes.
6. Add the Egg
Remove the khachapuri from the oven. Carefully make a small space in the center of the melted cheese and place one egg into each khachapuri.
Return the bread to the oven for about 1–2 minutes. The egg white should begin to set while the yolk remains soft and creamy.
7. Finish With Butter
Place a small piece of butter on top of each khachapuri while it is still hot. The butter will melt into the cheese and egg, creating the rich, creamy center that makes Adjarian Khachapuri so special.
How to Serve Adjarian Khachapuri
Adjarian Khachapuri is best served immediately while it is hot. Traditionally, pieces of the golden crust are torn off and dipped into the melted cheese, egg yolk, and butter in the center.
For the classic Georgian experience, mix the egg yolk and melted cheese together before eating. Every bite combines crispy bread with a warm, creamy filling.
Tips for the Best Georgian Khachapuri
- Use sulguni cheese whenever possible for a more authentic Georgian flavor.
- Keep the egg yolk slightly runny for the traditional creamy texture.
- Do not skip the final butter. It adds richness and helps create the characteristic flavor.
- Bake the bread at a high temperature so the crust becomes golden while the cheese melts quickly.
- Serve immediately because Adjarian Khachapuri tastes best fresh from the oven.
Frequently Asked Questions
What is Adjarian Khachapuri?
Adjarian Khachapuri is a traditional Georgian cheese bread from the Adjara region. It is recognizable by its boat-shaped dough, melted cheese filling, egg yolk, and butter.
What cheese is traditionally used in Adjarian Khachapuri?
Sulguni is one of the traditional cheeses used for Georgian khachapuri. Its salty flavor and excellent melting qualities make it particularly suitable for this dish.
Can I make khachapuri without sulguni cheese?
Yes. If sulguni is unavailable, you can use mozzarella combined with another mild, slightly salty cheese.
How do you eat Adjarian Khachapuri?
Tear off pieces of the crust and dip them into the melted cheese, butter, and egg yolk in the center.
Can Adjarian Khachapuri be prepared ahead of time?
The dough can be prepared in advance and refrigerated, but the finished khachapuri is best eaten immediately after baking.
A Taste of Traditional Georgia
Adjarian Khachapuri is more than just Georgian cheese bread. Its distinctive boat-shaped crust, bubbling cheese, golden egg yolk, and melted butter create a dish that brings together some of the most comforting flavors of Georgian cuisine.
If you are looking for an authentic Adjarian Khachapuri recipe, this homemade version is a delicious place to start. Serve it hot, break off a piece of the crust, and dip it into the creamy center for the full Georgian experience.
