Khachapuri
The Story Behind the Dish
In the country of Georgia, nestled between the Black Sea and the Caucasus Mountains, hospitality is not just a value, it is practically a way of life. At the center of that hospitality is the supra, a traditional Georgian feast built around long tables, endless courses, and a tamada, or toastmaster, who leads guests through toasts to friendship, family, ancestors, and love. A Georgian table is never meant to be quiet, and it is almost never meant to be small.
Khachapuri sits right at the heart of that tradition. At its simplest, it is cheese baked inside bread, but in Georgia, that description barely scratches the surface. Nearly every region has its own version, shaped by local ingredients and generations of family recipes. In Imereti, it is a round, cheese filled loaf. In Megrelia, cheese covers both the inside and the top. In Adjara, along the Black Sea coast, it takes its most famous form: a boat shaped bread filled with cheese, topped with a raw egg and a pat of butter that guests stir into the melted cheese themselves right at the table.
Sharing khachapuri, in any of its forms, is an invitation. It is bread meant to be torn, cheese meant to be pulled, and a table meant to be lingered at a little longer than planned.
Did You Know?
Khachapuri translates roughly to "cheese bread," combining the Georgian words for cottage cheese and bread.
Georgia is considered one of the oldest wine producing regions in the world, with evidence of winemaking dating back over 8,000 years, and wine is a central part of the supra tradition.
The Adjaruli version, shaped like a boat, is designed specifically so the egg and butter can be mixed into the cheese without spilling.
In 2021, Georgia officially registered khachapuri as protected cultural heritage, recognizing it as an important part of national identity.
Khachapuri
Ingredients
2 ¼ teaspoons active dry yeast
1 cup warm water
1 teaspoon sugar
3 cups all purpose flour
1 teaspoon salt
2 tablespoons olive oil
2 cups shredded mozzarella cheese
1 cup crumbled feta cheese
4 large eggs
4 tablespoons butter, divided
Salt to taste
Directions
In a small bowl, combine the warm water, sugar, and yeast. Let sit for about five minutes, until foamy.
In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, then knead until a smooth, elastic dough forms, about eight minutes. Cover and let rise in a warm place for one hour, until doubled in size.
Preheat the oven to 475 degrees. Divide the dough into two equal pieces.
Roll each piece into an oval, then fold and pinch the edges up to form a boat shape with raised sides, leaving the center open.
Mix the mozzarella and feta together and fill the center of each boat with the cheese mixture.
Bake for 12 to 15 minutes, until the crust is golden and the cheese is melted and bubbling.
Remove from the oven and immediately crack one egg into the center of each hot khachapuri. Add a tablespoon of butter to each.
Return to the oven for 2 to 3 minutes, just until the egg white begins to set but the yolk stays runny.
Serve immediately. To eat, tear off pieces of the crust and stir the egg, butter, and cheese together before scooping it up with the bread.
