A boat-shaped bread filled with molten cheese, topped with a raw egg yolk and butter.
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Ingredients
🌾3 cups flour, for dough
🧀400g sulguni and imeruli cheese, mixed
🥚2 egg yolks
🧈3 tbsp butter
Method
Serves 2
1
Make a soft yeasted dough and shape into a boat form with raised edges.
2
Fill the center generously with a mix of cheeses.
3
Bake until the crust is golden and the cheese has melted.
4
Crack an egg yolk into the molten cheese center and add a pat of butter while hot.
5
Mix the egg and butter into the cheese at the table, tearing off bread to dip.
✓ What Makes it Authentic
Adjaruli khachapuri is a specialty of Georgia's Adjara region, distinguished by its boat shape and egg-yolk topping, eaten by dipping torn bread edges into the center.
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