Boat-shaped yeasted bread filled with molten cheese and topped with a raw egg yolk and butter, stirred together at the table.
Khachapuri Adjaruli is a real, traditional Georgian dish, known as Georgian Cheese Boat Bread with Egg. Boat-shaped yeasted bread filled with molten cheese and topped with a raw egg yolk and butter, stirred together at the table.\n\nKhachapuri Adjaruli takes its name from the Adjara region on Georgia's Black Sea coast, its distinctive open boat shape designed specifically to hold the egg and butter that's stirred into the molten cheese right before eating.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.
Serves 4
Mix flour, yeast, sugar and salt, then stir in warm water and olive oil until a soft dough forms. Knead for 8 minutes, then rise covered for 1 hour.
Divide the dough into 4 portions and shape each into an oval, pinching and rolling up the edges into a canoe or boat shape.
Fill each boat generously with shredded cheese.
Bake at 220°C (425°F) for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
Remove from the oven, immediately crack an egg into the center of each hot khachapuri, and add a pat of butter.
Return to the oven for just 1 to 2 minutes to slightly set the egg white while the yolk stays runny, then serve immediately, stirring the egg and butter into the cheese at the table.
Pinch the dough edges firmly when shaping the boat, or the melted cheese can leak out during baking.
Add the raw egg only after the initial bake, then return briefly to the oven just to warm and slightly set the white — this timing keeps the yolk perfectly runny.
Serve immediately while piping hot, since stirring the raw egg and butter into the molten cheese is meant to happen right at the table.
Use a mix of mozzarella, feta and a bit of cream cheese if Imeretian cheese isn't available, for a similar salty-milky flavor.
Some households skip the egg for a simpler cheese-only khachapuri.
Add a sprinkle of fresh herbs on top before serving for extra freshness.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Khachapuri Adjaruli takes its name from the Adjara region on Georgia's Black Sea coast, its distinctive open boat shape designed specifically to hold the egg and butter that's stirred into the molten cheese right before eating.
A mix of low-moisture mozzarella and feta, roughly equal parts, approximates its salty, stretchy character reasonably well.
The dough edges weren't pinched or sealed tightly enough when shaping the boat — press them firmly to create a solid rim.
Traditionally, you stir the raw egg yolk and butter into the hot cheese at the table, then tear off pieces of the bread crust to scoop up the molten filling.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
