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

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4.1 from 12 reviews

  • Author: Sara
  • Total Time: 2 hours 45 minutes
  • Yield: 4 servings

Description

Khachapuri is a traditional Georgian cheese-filled bread boat topped with a baked egg and butter. This recipe creates a soft, elastic dough filled with a blend of feta, mozzarella, and ricotta cheeses, then baked to golden perfection. The final touch of a runny egg yolk mixed with melted cheese makes for a rich, creamy, and indulgent dish that’s perfect for breakfast, brunch, or a comforting meal any time of day.

Ingredients

Dough

  • 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

Cheese Filling

  • 1 ½ cups Feta cheese
  • 1 ½ cups low-moisture whole-milk Mozzarella (shredded)
  • ¾ cup Ricotta cheese

Topping

  • 4 eggs
  • 4 tsp butter

Instructions

  1. Activate the Yeast: In a small bowl or liquid measuring cup, warm ½ cup of water to 110°F. Stir in 1 tsp dry yeast and 1 tsp sugar. Cover and set aside in a warm place for 10 minutes until the mixture becomes bubbly and rises, indicating the yeast is active.
  2. Prepare the Dough: In the bowl of a stand mixer, combine the all-purpose flour, remaining 2 tsp sugar, and salt. Add the activated yeast mixture along with the remaining 1 cup of water. Knead with the dough hook attachment until the dough is smooth and elastic, about 3 minutes. The dough may stick to the bowl’s sides.
  3. Add Olive Oil: Pour in 1 tablespoon olive oil and knead again in the mixer for another 1-2 minutes to incorporate the oil thoroughly into the dough.
  4. Let the Dough Rise: Lightly grease a glass or metal bowl. Transfer the sticky dough into the bowl and cover it with a dish towel. Place in a warm, dark spot and allow the dough to rise for approximately 2 hours, or until it doubles in size.
  5. Mix the Cheese Filling: While the dough is rising, combine the feta, shredded mozzarella, and ricotta cheese in a medium bowl. Stir until well combined and set aside.
  6. Preheat the Oven: Set your oven to 450°F (232°C) to prepare for baking.
  7. Shape the Dough: Once risen, divide the dough into 4 equal portions. Roll each quarter individually with a rolling pin into a 10-inch circle.
  8. Create the Boat Shape: Fold one edge of the dough about one-third toward the center, then fold the opposite edge in the same way, so the two edges meet and form a boat-like shape. Twist the tips and pinch them tightly to seal. Place each boat-shaped dough on a parchment-lined baking sheet.
  9. Fill with Cheese: Divide the cheese mixture evenly among the four dough boats, placing it in the center of each one.
  10. First Bake: Bake the khachapuri in the preheated oven for about 25 minutes or until the dough edges are turning golden brown.
  11. Make an Egg Pocket: Remove the baking sheet from the oven and carefully create a small well or pocket in the center of the cheese filling in each boat using a spoon.
  12. Add the Eggs and Finish Baking: Crack one egg into each cheese pocket. Return the baking sheet to the oven and bake for an additional 3-4 minutes until the egg whites are set but the yolk remains runny. Keep in mind the yolk will continue to cook slightly after removal.
  13. Add Butter: Immediately after removing from the oven, place 1 teaspoon of butter around the cheese filling in each khachapuri. You may add more just before serving if you like.
  14. Serve and Enjoy: To eat, break off the end of the bread and use it to gently break the egg yolk inside the cheese boat. Stir the yolk into the hot melted cheese to create a creamy sauce. Use the bread to scoop up the cheesy, eggy filling and enjoy this savory Georgian delight!

Notes

  • The dough is sticky by nature, which is normal for this recipe. Avoid adding extra flour to maintain softness.
  • Ensure water is at about 110°F to properly activate the yeast without killing it.
  • Use fresh eggs for the best flavor and texture in the topping.
  • For variation, try adding herbs such as dill or parsley to the cheese mixture.
  • If you don’t have a stand mixer, the dough can be kneaded by hand for about 8-10 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Georgian

Find it online: https://sarabaking.com/adjaruli-khachapuri-georgian-cheese-boat-with-egg-and-butter-recipe/