Adjaruli Khachapuri - A boat full of deliciousness
04 September, 2014
Khachapuri is a traditional Georgian dish with numerous variants like: Imeruli, Megrelian, Adjaruli and others. In order to cook Khachapuri you will definitely need fresh, high-quality cheese as an ingredient.

Adjaruli Khachapuri from the Adjara region of Georgia has a shape of boat and is open in the middle, where fresh eggs are placed.

(serves 4)
For Dough: 1 kg flour; 15-20 g dried yeast; 120 ml warm milk or water; 50 ml oil 1 tsp salt 2 egg
For stuffing: 4 eggs; 1200 g grated cheese (Sulguni, Imeretian cheese or mozzarella); 70 g butter to spread on top.

Step-by-Step Instruction:

Pour warm milk into the bowl and add yeast.
Add flour and salt after about 10-15 minutes and knead soft dough.
Cover the bowl with cloth and put in a warm place to allow the dough to rise.
When dough rises grease your hands with oil and knead the dough again; it gets oxidized and becomes softer.
Divide the risen dough into 300 gr.-balls.
Roll out each ball. Place some cheese at the edges of the rolled out sheet of dough.
Turn up the edges of the dough sheet from both sides.
Crimp the edges well.
Put cheese in the middle, place it on the sheet and bake it in the oven at high temperature.
When the top is fried well, take Khachapuri out of the oven, break and pour an egg in the middle. If you leave it in the oven, the egg becomes lightly boiled. Put a piece of butter in the middle of baked Khachapuri.