Name: Adjaruli Khachapuri (Georgian Cheese Boat with Egg and Butter) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: Georgian
Ingredients: 1 ½ cups water (divided); 1 tsp dry active yeast; 3 tsp granulated sugar; 3 ½ cups all-purpose flour; 1 tsp salt; 1 tbsp olive oil; 1 ½ cups Feta cheese; 1 ½ cups low-moisture whole-milk Mozzarella (shredded); ¾ cup Ricotta cheese; 4 eggs; 4 tsp butter

Print Recipe· 4.1 from 12 reviews

If you are looking to dive into a sumptuous Georgian classic that feels both like a warm hug and a celebration on a plate, you have to try the Adjaruli Khachapuri (Georgian Cheese Boat with Egg and Butter) Recipe. This delightful dish combines a golden, soft bread shaped like a boat, filled with a heavenly blend of cheeses that melt into gooey perfection, and topped with a gently baked egg and a pat of butter that enhances every bite. It’s comfort food elevated, perfect for sharing with friends or treating yourself to an adventurous culinary experience that’s rooted in tradition.

Ingredients You’ll Need

Adjaruli Khachapuri (Georgian Cheese Boat with Egg and Butter) Recipe - Recipe Image

To make this classic Georgian cheese boat come to life, you only need a handful of ingredients, each carefully selected to bring out the authentic flavors and textures that make this recipe so special. Every item adds a unique element, from the chewy bread crust to the rich, creamy cheese filling and the luscious egg topping.

Water: Warm water is essential to activate the yeast and bring life to the dough, creating the perfect texture.
Dry active yeast: This natural leavening agent gives the dough its airy rise and soft crumb.
Granulated sugar: Just a touch to feed the yeast and balance the flavors with a hint of sweetness.
All-purpose flour: The foundation of the dough, providing structure with the perfect balance of chewiness and softness.
Salt: Enhances flavor and strengthens the dough for a better texture.
Olive oil: Adds richness to the dough and keeps it tender.
Feta cheese: Brings a salty, tangy bite that cuts through the richness.
Low-moisture whole-milk Mozzarella: Melts beautifully to create that irresistible gooey stretch.
Ricotta cheese: Adds creaminess and a slight sweetness to balance the sharpness of feta.
Eggs: The crowning touch that enriches the cheese boats with a silky yolk center.
Butter: A final pat of butter melts into the hot cheese, adding an indulgent, velvety finish.

How to Make Adjaruli Khachapuri (Georgian Cheese Boat with Egg and Butter) Recipe

Step 1: Activate the Yeast

Start by warming half a cup of water to about 110 degrees Fahrenheit — just warm enough to awaken the yeast without killing it. Stir in one teaspoon of dry active yeast and a teaspoon of sugar, then cover and let it sit in a cozy spot for 10 minutes until it’s bubbly and alive. This bubbling magic means your dough will rise beautifully.

Step 2: Mix and Knead the Dough

In the bowl of a stand mixer, combine 3 ½ cups of all-purpose flour, 2 teaspoons sugar, and 1 teaspoon salt. Pour in your yeasty water mixture along with another cup of water. Mix and knead for about 3 minutes until the dough is smooth and elastic, though still a bit sticky. Then add a tablespoon of olive oil and knead for another couple of minutes to incorporate the oil fully, resulting in a tender, rich dough.

Step 3: Let the Dough Rise

Transfer the dough to a greased bowl, cover it with a clean dish towel, and place it somewhere warm and dark. Let it rest for roughly two hours, giving the yeast time to work its magic and double the dough’s size. Though sticky, this dough texture is just right for that perfect Georgian crust.

Step 4: Prepare the Cheese Filling

While waiting for the dough to rise, mix together 1 ½ cups each of crumbled feta and shredded low-moisture mozzarella, and ¾ cup ricotta cheese in a medium bowl. This combination gives you the ideal balance of salty, melty, and creamy textures that makes the cheese boat so irresistible.

Step 5: Shape the Boats

Preheat your oven to 450 degrees Fahrenheit. Once the dough has doubled, divide it into four equal pieces. Roll each piece out into a 10-inch circle. Fold the edges inwards, rolling each side about a third towards the center to create a boat shape. Pinch the tips firmly to seal the form, then place each boat on parchment-lined baking sheets.

Step 6: Fill and Bake

Divide your cheese blend evenly among the boats, heaping it in the center. Bake for about 25 minutes, or until the dough begins to get a warm, golden hue and the cheese is bubbling happily.

Step 7: Add Egg and Butter

Remove the khachapuris from the oven and create a small well in the center of each cheese pool. Carefully crack an egg into each well, then return to the oven for an additional 3 to 4 minutes, just until the egg whites have set but the yolks remain wonderfully runny. Immediately after baking, add a pat of butter atop the cheese for that unforgettable richness.

How to Serve Adjaruli Khachapuri (Georgian Cheese Boat with Egg and Butter) Recipe

Two uncooked boat-shaped dough pieces lie on a baking tray lined with parchment paper. Each dough has a thick, pale beige crust folded over at both ends to form small knots, creating a border around the filling. The filling is creamy white, crumbly cheese mixed with some shredded cheese, filling the center of each dough boat. Nearby, a metal bowl filled with more creamy cheese and a spoon inside is visible in the top right corner. To the left of the tray, there is a small bunch of orange and green flowers laying on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

You can keep it simple with a bit of fresh cracked black pepper or sprinkle some chopped fresh herbs like parsley or dill for a burst of color and brightness. A light drizzle of olive oil right before serving also enhances the flavors beautifully.

Side Dishes

This cheese boat shines on its own, but it pairs wonderfully with a crisp, refreshing cucumber and tomato salad or a tangy yogurt dip to balance its richness. A glass of chilled white wine also complements the dish perfectly, turning your meal into a memorable feast.

Creative Ways to Present

Try serving each khachapuri on rustic wooden boards to celebrate its traditional roots, or place alongside small ramekins of spiced honey or hot chili flakes for guests to customize their bites. For a brunch twist, add some sautéed spinach or mushrooms folded into the cheese mixture before baking.

Make Ahead and Storage

Storing Leftovers

Leftover Adjaruli Khachapuri keeps well in the refrigerator for up to two days. Wrap it tightly in plastic wrap or store in an airtight container to preserve its moisture and prevent the bread from drying out.

Freezing

You can freeze uncooked shaped khachapuri boats for up to a month. Place them on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer-safe bag. When ready, bake them straight from frozen, adding a few extra minutes to the baking time.

Reheating

To reheat, place your leftovers in a preheated oven at 350 degrees Fahrenheit for about 10 to 15 minutes until warmed through. Avoid microwaving to keep the crust crisp and the cheese perfectly melty.

FAQs

Can I use different types of cheese for Adjaruli Khachapuri?

Absolutely! While this recipe uses feta, mozzarella, and ricotta to balance flavor and texture, you can experiment with other melting cheeses. Just aim for a mix that has both saltiness and creaminess for the best result.

Is it necessary to bake the egg separately within the dish?

Yes. Adding the egg halfway through baking ensures the whites set properly while keeping the yolk deliciously runny, which is a signature feature of the Adjaruli Khachapuri experience.

Can I make the dough without a stand mixer?

Definitely! You can knead the dough by hand on a floured surface; it just takes a bit more elbow grease but works just as well.

What can I substitute for low-moisture mozzarella?

If you can’t find low-moisture mozzarella, whole-milk mozzarella is a good alternative. Avoid fresh mozzarella as it’s too watery for this recipe and could make the dough soggy.

How do I eat Adjaruli Khachapuri properly?

Use your fork or a piece of the bread to break the yolk and mix it into the melted cheese to create a rich sauce. Then tear off chunks of the crust to scoop up this creamy center, savoring the incredible blend of flavors.

Final Thoughts

There’s something magical about the Adjaruli Khachapuri (Georgian Cheese Boat with Egg and Butter) Recipe. Each bite brings together a comforting bread crust, melty cheese, and that glorious egg yolk in a way that’s both rustic and indulgent. If you’re craving a dish that feels like a celebration in every forkful, don’t hesitate to make this at home — it’s a guaranteed crowd-pleaser and a true taste of Georgian hospitality.