Georgian Khachapuri

Georgian Khachapuri, the iconic dish of Georgia. It’s more than just a culinary delight; it’s a cultural symbol deeply ingrained in Georgian tradition. This savoury pastry, referred to as “cheese bread,” is a staple at Georgian tables, from family dinners to celebratory feasts.

At its heart, khachapuri is a simple yet indulgent creation. The dough, typically made from flour, water, yeast, and a touch of salt, forms the base for the delectable filling. The filling, however, is where the magic truly happens. A rich blend of cheeses, such as sulguni, imeruli, and feta, is mixed with eggs and butter. This creates a gooey, flavourful centre. The cheese mixture varies from region to region and even from household to household, each offering its own unique twist.

Khachapuri comes in various shapes and styles, each with its own name and presentation. The most famous among them is Adjarian khachapuri, shaped like a boat with melted cheese and a raw egg yolk nestled in the centre, creating a luxurious, creamy texture when mixed together. We have used Feta and Mozzarella with our recipe. Other popular variations include Imeretian khachapuri, a round pie filled with cheese, and Mingrelian khachapuri, featuring an open-faced design with extra cheese on top.

Beyond its irresistible taste, khachapuri holds a special place in Georgian culture. It’s often shared among friends and family, symbolizing warmth, hospitality, and togetherness. In Georgia, making khachapuri is not merely a culinary endeavour but a cherished tradition. The recipes and process being passed down through generations, with each recipe carrying memories and stories.

Whether enjoyed as a hearty breakfast/brunch , a comforting snack, or a centrepiece of a festive meal. A Georgian khachapuri continues to captivate taste buds around the world, savouring a piece of Georgia’s rich culinary heritage.

Georgian Khachapuri

Adjarian Khachapuri is a Georgian culinary masterpiece, featuring a boat-shaped bread filled with molten cheese and topped with a perfectly cooked egg, creating a decadent and satisfying dish beloved for its rich flavours and comforting texture.

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Course: Breakfast, Brunch, Main Dish, Snack

Cuisine: Georgian

Keyword: Bread, Cheese, Eggs, Feta, Khachapuri, Mozzarella

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 4 People

Calories: 673kcal

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Ingredients

 

MetricImperial

Dough Ingredients:

• ▢ 2 cups all-purpose flour
• ▢ 1 tsp active dry yeast
• ▢ 1 tsp sugar
• ▢ 1 tsp salt
• ▢ 3/4 cup warm water
• ▢ 2 tbsp vegetable oil

Filling Ingredients:

• ▢ 2 cups mozzarella cheese shredded
• ▢ 1 cup feta cheese crumbled
• ▢ 4 large eggs free range
• ▢ 4 tbsp unsalted butter divided
• ▢ salt to taste
• ▢ ground black pepper to taste

Instructions

• In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast over the top. Allow the mixture to sit for 5-10 minutes until foamy.
  1 tsp sugar, 3/4 cup warm water, 1 tsp active dry yeast
• In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture and vegetable oil. Stir until a dough forms.
  2 cups all-purpose flour, 1 tsp salt, 2 tbsp vegetable oil
• Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 30-45 minutes, or until doubled in size.
• While the dough is rising, preheat your oven to 475°F (245°C). Divide the dough into 4 equal portions and roll each portion into an oval shape, about 1/4 inch thick.
• Place each dough oval onto a parchment-lined baking sheet. Mix the mozzarella and feta cheeses together and divide the mixture evenly among the dough ovals, leaving a border around the edges.
  2 cups mozzarella cheese, 1 cup feta cheese
• Fold the edges of each dough oval towards the centre, creating a boat-like shape with the cheese filling exposed in the middle. Make a small well in the centre of each khachapuri and crack an egg into it. Place a tablespoon of butter on top of each egg.
  4 large eggs, 4 tbsp unsalted butter
• Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the egg whites are set but the yolks are still runny.
• Remove from the oven and immediately place a tablespoon of butter on top of each khachapuri and a pinch of salt and pepper to taste. Serve hot and enjoy the gooey, cheesy goodness of Adjarian khachapuri!
  salt, ground black pepper

Nutrition

Calories: 673kcal | Carbohydrates: 52g | Protein: 31g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 294mg | Sodium: 1436mg | Potassium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1157IU | Vitamin C: 0.003mg | Calcium: 510mg | Iron: 4mg