Adjarian Khachapuri
Indulge in the irresistible flavors of Adjarian Khachapuri, a classic Georgian dish that combines soft, boat-shaped bread with creamy melted cheeses and a luscious, runny egg center. This recipe features a perfectly balanced dough made with active dry yeast, all-purpose flour, and olive oil, creating the ideal base for the rich feta and mozzarella filling. Finished with a dollop of butter and baked to golden perfection, each bite is a harmonious blend of cheesy decadence and pillowy crust. Ready in just over two hours, this deliciously authentic recipe is perfect for a cozy breakfast, brunch, or even an indulgent lunch. Serve fresh from the oven to experience the ultimate in Georgian comfort food. Keywords: Adjarian Khachapuri, Georgian recipes, cheesy bread, egg-filled khachapuri, authentic Georgian cuisine.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 250 ml Warm water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Olive oil
- 200 grams Feta cheese
- 200 grams Mozzarella cheese
- 4 units Eggs
- 4 tablespoons Butter
Instructions
In a large mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 10 minutes until it becomes frothy.
Add the olive oil, salt, and gradually mix in the all-purpose flour until the mixture forms a dough.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Preheat your oven to 240°C (465°F).
In a separate bowl, crumble the feta cheese and mix it with the shredded mozzarella.
Once the dough has risen, punch it down and divide it into four equal pieces.
Roll each piece of dough into a rough oval shape, approximately 10 inches long.
Fold the edges of each oval to form rims, pinching the ends to create a boat shape.
Distribute the cheese mixture evenly among the dough boats, leaving a small space in the center.
Bake on a parchment-lined baking sheet for about 10 minutes.
Remove from oven and make a small indentation in the center of each khachapuri. Crack an egg into each indentation, then return to the oven for another 5 minutes, or until the egg white is set but the yolk is still runny.
Remove from the oven and add a tablespoon of butter to each khachapuri before serving.
Serve immediately and enjoy the rich, cheesy flavor of the Adjarian Khachapuri.
Nutrition Facts
Calories |
3936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 6628 mg | 288% | |
| Total Carbohydrate | 406.6 g | 148% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 9.9 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 2566 mg | 197% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
