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Georgian Adjaruli Khachapuri (Yeast Dough Bread Boat Filled with Molten Sulguni Cheese, Egg Yolk, and Butter)
Georgia's legendary open-faced cheese boat from the Black Sea coast: crisp, chewy yeast dough shaped into a boat, packed with molten, bubbly string cheese, topped straight from the oven with a glossy raw egg yolk and melting slab of butter.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
4servings
- Strong white bread flour400 g
- Active dry yeast1 tsp
- Warm milk and water mixture250 ml
- Georgian Sulguni or low-moisture mozzarella, grated350 g
- Crumbled feta or telemea cheese150 g
- Fresh egg yolks for final serving4 piece
- Butter, cut into 4 cubes40 g
- Salt1 tsp
Preparation Steps
1
Knead flour, yeast, warm milk/water, salt, and 1 tbsp oil for 8 minutes into an elastic dough. Rise for 45 minutes until doubled in size.
45 min timer
2
Preheat oven to 230-240°C. Divide dough into 4 balls. Roll each ball into a 25 cm oval shape.
5 min timer
3
Mix mozzarella/Sulguni with feta. Roll long edges inwards and pinch ends firmly to shape a boat with rimmed borders. Pack center with cheese.
8 min timer
4
Bake at 230°C for 12-14 minutes until crust is browned and cheese bubbles fiercely. Remove, make a hollow in cheese, drop an egg yolk and butter slab. Swirl with torn crust to eat.
13 min timer
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Provenance & Public Domain Audit
Source: Balkan and Eastern European Culinary Heritage / USDA Archives (United States Department of Agriculture (USDA) & Regional Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
