Georgian cuisine is known for its rich flavors and hearty baked dishes. One of the most iconic is Adjarian khachapuri – a traditional boat-shaped Georgian cheese bread filled with melted suluguni, a fresh egg, and a generous dollop of butter.

Often referred to as “a boat” because of its unique shape, this dish is a must-try for fans of vegetarian dishes and traditional baking. It’s best made with authentic cheeses like Imeretian, Adyghe, or Suluguni, which deliver the perfect balance of saltiness and melt.

In Georgian households, mastering khachapuri is considered a point of pride. There are many variations of this beloved pastry, but Adjarian (also spelled Acharuli khachapuri) stands out for its dramatic presentation and rich taste. With a few simple steps — quality ingredients, the right dough shape, and attention in baking — you’ll create a show-stopping dish that’s both rustic and indulgent.

Adjarian Khachapuri Recipe

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!
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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 3
Course: Main Course
Cuisine: Georgian
Calories: 1833
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g yeast dough
  • 1 kg Suluguni cheese (or Imeretian/Adyghe cheese)
  • 8-10 eggs fresh eggs
  • 100 g butter

Equipment

  • 1 Mixing bowl
  • 1 Rolling Pin
  • 1 Grater
  • 1 Baking sheet
  • 1 Parchment paper optional
  • 1 Oven
  • 1 Pastry brush optional

Method
 

  1. 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.
    Rolled-out dough topped with grated Suluguni cheese, ready for shaping.
  2. 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.
    Shaped khachapuri dough with rolled sides and pinched ends, forming a boat filled with cheese.
  3. 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.
    Unbaked khachapuri on an oiled baking sheet, filled with grated cheese and shaped like a boat.
  4. 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.
    Baked Adjarian khachapuri with golden crusts and runny egg yolks in the center, fresh from the oven.
  5. 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.
    Freshly baked Adjarian khachapuri with golden crust, melted cheese, runny egg yolk, and a piece of butter on top.

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.

Patience is rewarded! Bon Appetit!