Adjarian Khachapuri

Adjarian Hachapuri is not just a pastry. It is a golden, boat-shaped brade made from yeast dough, with crispy edges and melted cheese inside. Tender Imeretian is paired with stretchy sulugini cheese, and a bright egg yolk is added in the center. A piece of butter is melting on the side, making the filling softer and richer. Served on a wooden board - hot, right out of the oven.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Limonati by Borjomi tarkhun

Recipe author

Lika Mardaleyshvili

Ingredients

Yeast dough

170 gram

Filling (imeretian + suluguni cheese)

140 gram

Butter

20 gram

Egg yolk

1 piece

Flour (for rolling)

20 gram

step

Roll out the yeast dough into the oval shape. Fold and pinch the edges, forming a boat with high edges, so the filling does not leak out while baking.

step

Fill the boat with a mix of imeretian cheese and suluguni. Grate or crumble the cheeses - proportions to the taste, however suluguni adds the stretch, while imeretian adds a mild saltiness.

step

Bake in the well-preheated oven until the dough is cooked and the cheese is melted fully - around 15-20 minutes. The dough should become golden, and the edges should be crispy.

Serve

Remove the hot hachapuri from the oven. Put the egg yolk in the center of cheese filling, and place small pieces of butter along the edges. Serve immediately on a wooden board with branded perchament.

Serve immediately while it is hot. Before eating, the yolk and butter are mixed directly into the melted cheese. Eat by tearing off the crispy edges and dipping them into the filling.

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