Can I make the dough from scratch?
Yes, you can use your favorite homemade pizza dough recipe. Just ensure it's a soft, pliable dough.
BREAKFAST
Adjaruli Khachapuri: Georgian Cheese Boat with Egg
Experience the culinary delight of Adjaruli Khachapuri, a traditional Georgian cheese bread. This iconic dish features a soft, boat-shaped dough generously filled with a molten blend of cheeses, baked to golden perfection, and then crowned with a fresh egg and a dollop of butter. It's a truly satisfying and flavorful meal, ideal for a memorable breakfast, brunch, or even a light lunch.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 450°F (230°C). Lightly flour a baking sheet or line with parchment paper.
02
On a lightly floured surface, roll out the pizza dough into an oval shape, about 1/4 inch thick. Transfer the dough to the prepared baking sheet.
03
Fold and pinch the edges of the oval dough inwards to create a boat shape, forming a crust around the perimeter. Ensure the bottom remains flat.
04
In a small bowl, combine the shredded mozzarella, crumbled feta, and sour cream. Mix well. Spread the cheese mixture evenly inside the dough boat.
05
Bake for 10-12 minutes at 450°F (230°C), or until the crust is golden brown and the cheese is bubbly. The cheese should be fully melted and slightly browned.
06
Carefully remove the khachapuri from the oven. Crack one egg into the center of each cheese boat. Return to the oven and bake for another 3-5 minutes at 450°F (230°C), or until the egg whites are set but the yolk is still runny.
07
Remove from the oven. Immediately place one pat of butter next to each egg. Sprinkle with salt. Serve hot.
About This Recipe
Experience the culinary delight of Adjaruli Khachapuri, a traditional Georgian cheese bread. This iconic dish features a soft, boat-shaped dough generously filled with a molten blend of cheeses, baked to golden perfection, and then crowned with a fresh egg and a dollop of butter. It's a truly satisfying and flavorful meal, ideal for a memorable breakfast, brunch, or even a light lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra golden crust, brush the dough edges with a little olive oil or an egg wash before baking. If you prefer a firmer yolk, bake the egg for an additional minute or two.
Easy Substitutions
You can use a blend of other melting cheeses like Gruyere or Monterey Jack instead of mozzarella. Ricotta cheese can be used in place of sour cream for a slightly different texture. For a vegetarian option, ensure your pizza dough is egg-free.
Storage & Reheating
Adjaruli Khachapuri is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat in a 350°F (175°C) oven for 5-7 minutes until warmed through, or in a toaster oven.
Serving Suggestions
Serve Adjaruli Khachapuri immediately as a hearty breakfast or brunch. It pairs wonderfully with a simple green salad for a lighter contrast, or with a side of pickled vegetables. A cup of strong black tea or coffee is also a traditional accompaniment.
Common Mistakes
1. Overcooking the egg: The yolk should remain runny. Watch carefully during the final baking stage. 2. Not pinching the dough edges securely: This can lead to cheese leaking out and burning on the baking sheet. 3. Using cold dough: Cold dough is harder to roll and shape. Let it come to room temperature for about 30 minutes before starting. 4. Overfilling the boat: Too much cheese can make the khachapuri difficult to handle and bake evenly. 5. Not enough salt: The salt helps balance the richness of the cheese and egg.
Frequently Asked Questions
What kind of feta cheese should I use?
A good quality, creamy feta cheese will yield the best flavor. Avoid overly dry or crumbly feta.
Can I use more than one egg per khachapuri?
For a larger khachapuri, you can certainly add two eggs. For the size specified in this recipe, one egg per serving is ideal.
MORE TO KNOW
The key to a perfect Adjaruli Khachapuri is the balance of cheeses and the perfectly cooked egg. The sour cream in the cheese mixture adds a creamy tang that complements the salty feta and mild mozzarella. When shaping the boat, make sure the edges are pinched securely to prevent the cheese from leaking out during baking. The goal is a golden, slightly crispy crust, a molten cheese center, and a runny egg yolk that can be mixed into the hot cheese and butter for a rich, decadent experience.
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