Georgian Adjaruli Khachapuri!
One of the famous recipes of Georgia, Arjaruli Khachapuri’s filling is made with different cheese and topped with egg yolk, so delicious!
🔘Ingredients:
🔘Dough for 2 pieces:
Milk -225 ml
Eggs-1pcs
Sugar-1 tsp
Salt- 1tbsp
Yeast-1 tsp
Flour-325g
🔘Filling:
Feta cheese-200g
Mozzarella -200g
Cottage cheese- 200g
(Since my cheese was a little salty, I did not add salt to the filling)
For smearing khachapuri 1 yolk + 1 tablespoon of milk.
+2 yolks on top of khachapuri.
🔘Prep and baking process:
Add yeast, salt, sugar, egg to warm milk, mix, sift flour and knead soft dough for couple of minutes. Cover with towel or lid. Leave a dough in warm place to rise. After rising first time, I knead the dough and leave it in the warm place so the dough comes up a second time.
For the filling, I used mozzarella cheese, feta and cottage cheese. I rub all the cheeses on a grater and mix well together just like in the video.
Divide the dough into equal 2 parts.
Roll out the dough, place cheese mixture like in the video and form khachapuri. Grease with yolk and milk.
Bake in a well-heated oven at 375F/190C for 20 minutes. When khachapuri is browned, add the yolk. Bake for another minute.
Serve and Enjoy♥️
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Making Adjaruli Khachapuri at home can be a wonderfully rewarding experience. From my own cooking journey, I found that the key to an authentic taste lies in the cheese combination and the dough's texture. Using a mixture of feta, mozzarella, and cottage cheese not only balances the saltiness but also creates a creamy, melty filling that is truly irresistible. When preparing the dough, allowing it to rise twice is essential. This process gives the dough a light and airy texture, which makes the final khachapuri soft but sturdy enough to hold all that cheesy goodness. One tip I’ve learned is to grate the cheeses finely and mix thoroughly. This ensures even distribution, so every bite delivers the perfect blend of flavors. Also, be mindful of the salt content in your cheese; since some cheeses like feta can be salty, you may want to adjust additional salt accordingly. When shaping the khachapuri, forming it into a boat shape and crimping the edges helps keep the filling intact during baking. Brushing the dough with the egg yolk and milk mixture creates a beautiful golden crust that adds an appealing shine. Baking at 375°F (190°C) for around 20 minutes is ideal. Once the crust turns golden brown, adding the egg yolk on top and baking for another minute gives the signature runny yolk finish unique to Adjaruli Khachapuri. Serving it immediately while the yolk is still warm and gooey is part of the authentic experience. Besides being delicious, making this traditional Georgian dish is also a fun culinary project that brings a taste of Georgian culture into your kitchen. It’s perfect as a brunch treat or a shared appetizer. I highly recommend trying different cheese combinations based on availability, but sticking to a mix of salty, creamy, and melting cheeses will always yield the best results.
