Adjaruli Khachapuri is a Georgian boat-shaped yeast bread stuffed with different kinds of cheese and baked with a soft egg in the center.

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A Savory Delight: Adjaruli Khachapuri Recipe

Introduction

Specialists are divided regarding the chronology of khachapuri. According to Darra Goldstein, who wrote the book The Georgian Feast about the dish, khachapuri probably dates to the 12th century when Georgia experienced a renaissance, but its specific root remains unclear. Dali Tsatava, former professor at the Georgian Culinary Academy, suggested that khachapuri could be a “cousin of the pizza” as the concept of the dish might have been brought by Roman soldiers who crossed Europe, well before the addition of tomatoes in the 16th century.

The thing you need to know about Adjaruli Khachapuri:

• Adjaruli Khachapuri is a fundamental aspect of Georgian cuisine, symbolizing the country’s rich culinary heritage and the warmth of its hospitality.
• This dish is distinguished by its unique boat shape, a combination of cheeses, and a runny egg in the center, offering a rich and comforting taste.
• It enjoys global popularity among food lovers, celebrated for its inviting flavors and the communal experience it fosters.

Preparation of Dough

I start by mixing three cups of bread flour with one and a half teaspoons of yeast, the same amount of salt, and a tablespoon of sugar in a bowl. This blend forms the base of the dough. Next, I heat half a cup of milk until warm—not hot—to protect the yeast’s activity and combine it with one cup of warm water. I add this liquid to the dry ingredients, initiating the kneading process. Kneading by hand for about 15 minutes gives the dough its elasticity and smooth texture. After this, I lightly flour a surface, place the dough on it, and drizzle one and a half tablespoons of olive oil. The oil adds moisture and richness to the dough. Another round of kneading for five minutes follows, incorporating the oil completely. The dough rests in a greased bowl, covered, in a warm area to double in size for roughly 40 to 50 minutes. A final kneading for five minutes precedes a second, shorter rise of about 20 minutes, ensuring the dough’s readiness for the cheese filling.

Cheese Filling and Baking

First, I mix ricotta, feta, mozzarella, and eggs, seasoning with salt and pepper for flavor. I then divide the dough into four, roll each into an oval, and form them into boats, securing the ends. After filling with the cheese mixture, I brush the exteriors with egg and bake at 180 degrees until slightly browned about 10 minutes. To finish, I make a well in the cheese, crack an egg onto it, add a dollop of butter, and return to the oven until the egg whites are set. This distinct technique showcases the rich flavors and textures that define Adjaruli Khachapuri.

Savoring the Flavors

The moment you slice into Adjaruli Khachapuri, an inviting aroma fills the air, signaling a feast for the senses. The crust, golden and crisp, offers a satisfying crunch before giving way to the creamy, rich heart of the dish. Inside, the molten cheese blends seamlessly with the subtle warmth of the freshly baked bread, creating a contrast that delights the palate. As you break the yolk, and it mingles with the cheese, a new layer of flavor emerges, creamy and comforting. This dish isn’t just food; it’s a journey through Georgia’s culinary landscape, meant to be shared and savored in company, strengthening bonds and forging new ones.

Adjaruli Khachapuri

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• Author: EsmeSalon
• Prep Time: 30 minutes
• Resting Time: 100 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 30 minutes
• Yield: 4 servings 1x
• Category: Bread Recipes
• Method: Moderate
• Cuisine: Georgian

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Description

Dive into the world of authentic Georgian cuisine. We’re taking a deep dive into the deliciously cheesy world of Adjaruli Khachapuri. Don’t just salivate over your screen.

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Ingredients

Units USM Scale 1x2x3x

Dough

• 3 cups Bread Flour
• 1 1/2 Teaspoons Yeast
• 1 1/2 Teaspoons Salt
• 1 Tablespoon Sugar
• 1 cup Warm Water
• 1/2 cup Milk
• 1 1/2 Tablespoons Olive Oil

Cheese Filling

• 1 cup Ricotta
• 1 cup Feta
• 1 cup Mozzarella
• 3 Eggs
• 1 Egg (egg wash)
• 1 Tablespoon Butter per egg
• Salt and Pepper to taste

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Instructions

Dough

1. In the bowl combine the salt, yeast, sugar, and flour.
2. Pour the milk into the warm water, add to the dry ingredients, and knead until smooth for about 15 minutes.
3. Spread dough onto a lightly floured surface
4. Drizzle the oil over it then knead for about 5 more minutes.
5. Place it in a greased bowl, and cover until doubled in size in a warm spot (approx. 40-50 minutes).
6. Remove dough and knead for another 5 minutes then cover and allow to rise again for another 20 minutes.

Cheese Filling

1. Combine all the cheese in a large bowl, add in the eggs and seasonings and mix well.
2. Place the dough onto a floured surface and cut into 4 pieces.
3. Roll each piece of the dough into an oval then form into a boat shape.
4. Pinch the ends to form a knot.
5. Place each boat on a baking sheet and fill it with the cheese mixture.
6. Brush the outsides with egg and bake in oven at 180C/350F for about 10 minutes or until the dough starts to brown.
7. Remove from oven, make a hollow in the center of the cheese mixture with a spoon, and crack an egg in the hole.
8. Spoon the butter on the egg and bake until the whites are just set.
9. Serve and enjoy.

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Equipment

Bowl

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Microwave Bowl

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Notes

Created, Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes

Nutrition

• Serving Size: 1
• Calories: 838
• Sugar: 7.3 g
• Sodium: 1715.7 mg
• Fat: 36.5 g
• Saturated Fat: 18.7 g
• Trans Fat: 0 g
• Carbohydrates: 84.6 g
• Fiber: 3.4 g
• Protein: 41.6 g
• Cholesterol: 279.6 mg

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