Khachapuri in Adjarian style

Name: Khachapuri in Adjarian style
Total time: 45 minutes
Yield: 2
Cuisine: Georgian
Ingredients: Yeast dough - 400 g; Suluguni - 150 g; Adyghe cheese - 150 g; Chicken egg - 180 g; Butter - 100 g

Cookinero 12 Apr 2025

3550

Khachapuri is a famous Georgian dish, which is a pie with cheese and egg. In Georgia, khachapuri is prepared differently depending on the region. One of the most recognizable is Adjarian khachapuri. After all, it is loved not only for its excellent taste, but also for its appearance. This khachapuri is shaped like a boat, inside which lies cheese topped with an egg yolk. It takes very little time to cook. The result is a dish that will turn an ordinary lunch or dinner into a real feast.

How to cook Khachapuri in Adjarian style

Step 1

Grate Adyghe and Suluguni cheese on a coarse grater.

Step 2

Dust the table with flour and lay out the dough. Divide the dough into two parts and form them into balls.

Step 3

Roll the dough with a rolling pin into two oval flat cakes 5 mm thick.

Step 4

Place grated cheese on the flatbreads, leaving a 2 cm gap around the edges.

Step 5

Bring the opposite edges together and pinch. You should have two "pies".

Step 6

Turn the khachapuri over.

Step 7

Use a knife to make cuts in the middle. Form the ends of the khachapuri. As a result, you should have two "boats" with cheese.

Step 8

Place the khachapuri on a baking sheet lined with parchment paper. Brush the edges with yolk. Bake the khachapuri in the oven for about 20 minutes until crispy and golden brown.

Step 9

When the khachapuri are almost ready, take them out and crack a chicken egg into each “boat”. Add butter. Put the khachapuri back in the oven for another 4-5 minutes until the egg is ready.

Step 10

Adjarian khachapuri is ready. Enjoy your meal.

Khachapuri in Adjarian style - FAQ About Ingredients, Baking Time and Storage

Can I substitute the Adyghe and Suluguni cheeses with other types of cheese?

Yes! If you can't find Adyghe or Suluguni, you can use a mix of mozzarella and feta for a similar texture and flavor. Mozzarella provides the stretchiness, while feta adds the tangy taste.

How should I store leftover Adjarian khachapuri, and how long will it last?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat it in the oven or a skillet for the best texture, as microwaving can make the dough soggy.

Is Adjarian khachapuri suitable for vegetarians?

Yes, this dish is vegetarian as it contains no meat. However, if you need a vegan version, you can skip the egg and butter or use plant-based substitutes.

What’s the best way to reheat khachapuri to keep it crispy?

To maintain crispiness, reheat in a preheated oven at 350°F (180°C) for about 5-10 minutes. Avoid microwaving, as it can soften the crust.

Can I make khachapuri ahead of time and freeze it?

Yes! Freeze the unbaked 'boats' before adding the egg and butter. When ready to cook, bake from frozen, adding an extra 5-10 minutes to the baking time, then add the egg and butter as directed.

Are there any low-carb alternatives for the dough?

For a low-carb version, try using a fathead dough made with almond flour, cream cheese, and mozzarella. The filling remains the same, but the texture will differ slightly.

What are some serving suggestions for Adjarian khachapuri?

Serve it hot with a side of fresh salad, pickles, or a dollop of sour cream. It pairs well with a light soup or a glass of dry white wine.

Can I make smaller portions for appetizers?

Absolutely! Divide the dough into 4-6 smaller balls instead of 2, adjusting the baking time to about 12-15 minutes for the smaller sizes.

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