Khachapuri is one of Georgia’s most iconic national dishes, deeply embedded in its culinary identity. The Adjaruli version—shaped like a boat and topped with egg and butter—comes from the Adjara region along the Black Sea. Traditionally, it symbolizes prosperity and hospitality, and it’s often enjoyed with Georgian wines, especially amber/orange wines.

Directions for Preparing Khachapuri

Prepare the Khachapuri Dough

• In a bowl or stand mixer, combine the flour, sugar, yeast, and salt.
• Heat water and milk to 115°F (warm, not hot), then add the liquid to the dry ingredients, add the oil, and knead into a soft, elastic dough.

First Rise

• Place the dough in an oiled bowl, cover, and let it rise for 1 hour.

Second Rise

• Punch down the dough lightly, cover again, and rest for 30 minutes.

Shape the Khachapuri

• Divide the dough into 4 equal pieces.
• Roll each into a 9-inch circle.
• Roll edges inward toward the center.
• Pinch ends to form a boat shape.

Add Filling to the Khachapuri

• Mix feta, mozzarella, and farmer’s cheese, and spoon into each dough-shaped boat.

Bake (First Stage)

• Brush edges with egg wash.
• Bake at 450°F (232°C) for 15 minutes until golden.

Finish with Egg & Butter

• Remove from oven.
• Add butter pieces to the cheese.
• Create a small well in the center.
• Crack 1 egg into each boat.

Final Bake

• Return to the oven for 5–6 minutes, or until the egg whites set; make sure the yolk remains runny.

Serve

• Serve immediately. Traditionally, mix the egg and cheese before eating, and tear off the edges of the bread to dip.

Ingredient Substitutions & Equivalence

Flavor & Texture Notes

• Flavor: Salty, rich cheeses melt into creamy filling; egg adds velvety richness, butter rounds it out.
• Texture: Crisp golden crust outside, fluffy interior, gooey molten cheese, and a soft, runny yolk center.

Restaurant-Style Plating Suggestions:

• Serve on a wooden board.
• Garnish with fresh herbs (parsley or dill)
• Add a small side of pickled vegetables for contrast.
• Pair with Georgian orange wine or dry white wine
• For fine dining: brush crust with garlic butter and microgreens garnish