Georgian CuisineSide Dish RecipesSnacks

Adjarian Khachapuri

Khachapuri
Adjarian Khachapuri

In 2019, Khachapuri was granted the status of an intangible monument of Georgia’s cultural heritage. There is no single recipe for khachapuri – each region cooks the dish in its own way. Adjarian khachapuri – shaped like a boat with cheese, butter and egg yolk in the middle, is one of the most popular among Georgians and tourists alike.

Adjarian Khachapuri
SERVINGS
2 portions
HARDNESS LEVEL
Medium ★★
COOKING TIME
1 h 30 m
CATEGORIES
Snacks, Starters, Bread
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Nutritional Information Per Serving
Calories
853 cal
Carbs
74 g
Protein
41 g
Fat
44 g
Ingredients
  • Wheat flour: 183 g
  • 3.2% milk: 140 ml
  • Butter: 15 g
  • Dry yeast: 2 g
  • Sugar: 3 g
  • Vegetable oil: 2 ml
  • Coarse salt: 4 g
  • Suluguni cheese: 170 g Georgian Suluguni cheese is similar to a slightly dry Mozzarella cheese
  • Imereti cheese: 60 g Imereti cheese can be replaced with Feta cheese
  • Chicken egg: 3
  • Salt: to taste
Instructions
1 Sift the flour into a deep bowl, add the yeast, salt, sugar, room temperature milk, vegetable oil and 10 grams of softened butter. Mix everything thoroughly until homogeneous, if necessary, add a little water (about 50 ml).
2 Cover the bowl with the dough and leave for thirty to forty minutes. Divide the dough into two portions – you can use them immediately or send them to the fridge.
3 To make the filling, you need to coarsely grate all the cheese.
4 Mix the grated cheese with the egg and add a little butter – if the cheese is fatty, you can do without butter: the filling should be quite loose.
5 Roll out the portions of dough with a rolling pin so that they form fairly large ovals 5 mm thick. Puncture the perimeter with a toothpick or wooden skewer to let the air out.
6 Place equally divided cheese filling (a mixture of Imereti cheese, suluguni and one egg) on portions of the rolled out dough, join the edges of the dough and pinch – the shape of khachapuri should resemble boats.
7 In the middle of each pie, gently stretch the dough with your hands, make a 4 cm cut and fold the edges of the dough inside the khachapuri so that the filling is visible.
Khachapuri
8 Once again prick the pies around the perimeter, place them in baking trays and put them in a preheated oven for fifteen minutes.
9 4-5 minutes before it is ready, take the dish out of the oven, break the egg so that it is in the centre and send it to ‘finish’ again.
Disclaimer

Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. 

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