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Georgian Adjaruli Khachapuri (Yeast Bread Cheese Boat with Egg Yolk and Butter)
Georgia's legendary Adjarian cheese boat: pillow-soft leavened bread shaped into a canoe, filled with molten bubbling Sulguni and Imeretian cheeses, topped fresh from the oven with a raw egg yolk and a pat of farm butter to swirl tableside.
Prep
30 min
Cook
15 min
Total
45 min
Oven
230Ā°C (210Ā°C vent.)
Ingredients
servings
4
- Bread flour400 g
- Warm water250 ml
- Sulguni cheese or whole-milk mozzarella, grated300 g
- Feta or Imeretian cheese, crumbled150 g
- Fresh egg yolks for boat centers4 pc
- Unsalted butter60 g
- Fine salt1 tsp
Preparation Steps
1
Knead flour, water, yeast, and salt 8 minutes into soft dough; proof 1 hour until doubled in size.
60 min timer
2
Divide dough into 4 ovals; roll sides inward and pinch corners together tightly to fashion canoe-shaped boats.
10 min timer
3
Combine cheeses, pack generously into hollow center of boats, and bake at 230Ā°C for 12-14 mins until crust is golden.
13 min timer
4
Indent cheese center, drop a fresh yolk and pat of butter in each boat; serve sizzling hot to swirl with a fork.
2 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
680
Protein
32g
Carbohydrates
72g
Fat
30g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
