Imagine a warm, fluffy bread shaped like a boat, filled with a molten river of salty cheeses, topped with a golden egg yolk and a pat of melting butter. This is Adjarian Khachapuri (or Acharuli Khachapuri), the crown jewel of Georgian comfort food.
Whether you are a fan of authentic Caucasian cuisine or just looking for the world’s best vegetarian comfort food, this step-by-step guide will help you recreate the magic of Batumi in your own kitchen.
Why You’ll Love This Recipe
- 100% Vegetarian: A hearty, meat-free meal that satisfies even the biggest appetite.
- Easy Ingredients: No need to travel to Georgia; I’ll show you the best local substitutes.
- Impressive Results: The perfect centerpiece for a brunch or dinner party.
The Secret to the Perfect Cheese Fill (Substitutions)
In Georgia, we use Sulguni and Imeretian cheese. Since they can be hard to find in the US or Europe, here is my Pro-Tip for the best melt:
| Authentic Cheese | The Best Substitute (50/50 Mix) |
| Sulguni | Low-moisture Mozzarella (for the stretch) |
| Imeretian | Feta or Mild White Cheddar (for the tang) |
Pro Tip: If your Feta is too salty, soak it in cold water for 30 minutes before crumbling.
Adjarian Khachapuri
Adjarian Khachapuri is a famous Georgian cheese-filled bread shaped like a boat, topped with a runny egg and melted butter. This rich and satisfying vegetarian dish is a must-try for lovers of traditional Caucasian cuisine. Learn how to make it step-by-step and bring a taste of Georgia to your table!
Ingredients
Equipment
Method
- Mix warm milk, sugar, and yeast. Let it sit for 10 minutes until foamy. This ensures your "boat" will be light and airy.
- Combine flour, salt, oil, and yeast mixture. Knead until smooth (about 8–10 minutes). Cover and let it rise in a warm place for 1.5 hours until doubled in size.
- Roll out the yeast dough into flat rounds about 20–25 cm in diameter. From 500 g of dough, you should get approximately 3 pieces. Sprinkle each round with a thin, even layer of grated Suluguni cheese.
- Gently roll the edges of the flat dough toward the center from both sides, forming a boat-like shape. Pinch the ends tightly to seal and hold the filling in place.
- Lightly grease a baking sheet with oil. Place the shaped khachapuri onto the sheet and fill the center with an additional portion of grated cheese.
- Brush the edges of each khachapuri with beaten egg and place them into a preheated oven at 200–220°C (390–430°F). Bake until the dough turns golden brown and the cheese is fully melted — about 15–20 minutes.Remove the khachapuri from the oven, carefully crack a raw egg into the center of each boat, ensuring the yolk remains whole. Return them to the oven for an additional 3–5 minutes, just until the egg white sets but the yolk stays runny.
- Once the egg white is set and the yolk is still runny, remove the khachapuri from the oven. Just before serving, place a small piece of butter on top of the egg in each boat. Serve hot and enjoy immediately.
Notes
For best results, use authentic Suluguni, Imeretian, or Adyghe cheese — mozzarella can be used as a last resort, but the flavor will differ.
The egg should be added near the end of baking to keep the yolk runny.
Serve hot with a fork and mix the egg and butter into the melted cheese before tearing off pieces of bread to dip.
How to Eat Khachapuri Like a Local:
Forget the fork and knife!
- Tear off one of the bread “horns” (the ends).
- Stir the egg yolk, butter, and cheese together vigorously inside the boat.
- Dip the bread into the molten cheesy center and enjoy!