Khachapuri: Adjaruli recipe
Khachapuri is a traditional Georgian dish that is essentially a cheese-filled bread.
The name comes from the Georgian words “khacho,” meaning cheese, and “puri,” meaning bread. It is one of the most popular and beloved dishes in Georgia, with various regional versions across the country.
The most iconic type of khachapuri is the Adjarian Khachapuri (Acharuli), which is boat-shaped and filled with cheese.
It is often topped with a raw egg and a pat of butter just before serving. The bread’s edges are typically torn off and dipped into the cheese and egg mixture.
Here’s my favorite recipe of soft, fluffy, and delicious bread that I make every couple of weeks for my kids.
Khachapuri: Adjaruli recipe
Traditional Georgian cheese-filled bread
Ingredients
- 1 kg all-purpose flour
- 600 ml combined milk and water warm
- 2 tsp salt
- 2 tbsp sugar
- 20 g yeast
- 50 ml olive oil
- 800 g cream cheese
- 600 g cheese mozzarella, fontina or Sulguni (Sulguni is Georgian cheese they use for Xachapuri, if you can’t find it then use mozzarella)
Topping
- 1 tsp butter
Instructions
- In big mixing bowl add all liquid, sugar, salt, yeast mix and add flour mix well together and add oil mix until smooth.
- Cower with plastic wrap set on side about 1,5 hour.
- Dough should rise up.
- For filling: In mixing bowl mix cream cheese heavy cream salt and pepper mix well.
