Introduction
Khachapuri is Georgia’s signature cheese-filled bread, beloved for its gooey filling and warm, soft crust. It is both street food and home comfort, perfect for breakfast, lunch, or a shared snack.
History and Cultural Significance
This dish is a national favorite, often enjoyed with friends and family. Different regions of Georgia have variations, but the Adjarian version—boat-shaped and topped with an egg—is the most famous.
Ingredients and Substitutions
Traditionally, sulguni or imeruli cheese is used, but mozzarella and feta make excellent substitutes. The bread is made from a yeasted dough that bakes to a golden crisp while keeping a soft center.
Cooking Tips
Shape the dough into a boat, fill generously with cheese, and bake until golden. Crack a fresh egg on top near the end of baking, letting it cook just enough to set. Stir the yolk into the cheese before eating for maximum creaminess.
Serving Suggestions
Khachapuri is best served hot and fresh from the oven. It pairs well with a simple salad or as part of a Georgian feast alongside stews and wines.
Khachapuri (Georgian Cheese-Filled Bread)
Description
Golden bread stuffed with cheese and topped with an egg.
Main Ingredients
Instructions
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Mix flour, yeast, sugar, salt, water, and oil to form dough.
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Knead until smooth and let rise for 1 hour.
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Preheat oven to 450°F (230°C).
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Divide dough into portions and shape into boats.
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Fill with mozzarella and feta mixture.
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Bake for 15–20 minutes until golden.
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Crack an egg on top and bake for another 3 minutes.
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Serve hot, mixing egg yolk with melted cheese before eating.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 55g19%
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Eat immediately for best texture.
