Adjarian Khachapuri

Khachapuri Georgian, is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes.
In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made.
In this article we will show how to make Acharuli Georgian: from Ajara, in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving.
Ingredients: 200 grams of khachapuri dough and up to 100 grams of flour.
Prepare the dough as per the step-by-step guide in the link to the article mentioned above.
The recipe for the dough is enough to make 3 or 4 khachapuri so you will need to reduce the quantity of the dough ingredients if you only want to make one or two.
3 eggs, 20 grams of butter and 100 grams of Sulguni cheese and 100 grams of Imeretian cheese  (alternatively, you can use only imeretian cheese or mozzarella). Grate the cheese.Add the grated cheese, one egg and butter to a mixing bowl.
Mix the ingredients with a fork. Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri.
Knead the dough before using. Leave for 10 minutes and then make a flattish boat shape, like in the picture below.
Spread the cheese filling onto the middle of the dough.Fold the sides and ends of the dough, like in the picture below. Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated hot oven for about 12 minutes at a high temperature.
After 12 minutes take out the khachapuri, glaze the surface with the egg yolk and add a raw egg to the cheese. Bake for 3 minutes at a high temperature.
Serving: The Ajarian khachapuri is served hot and traditionally served with butter. The butter and egg are mixed together with a knife and fork and eaten together with little pieces of the bread part of the khachapuri.
Enjoy this famous Georgian dish

There are several distinctive types of Khachapuri in Georgian food from different regions of Georgia:

  • Imeratian (Imeruli) khachapuri, which is circular and probably the most common type.
  • Adjarian (Acharuli/Adjaruli) khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg and a pat of butter before serving
  • Mingrelian (Megruli) khachapuri, similar to Imeritian but with more cheese added on top
  • Abkhazian (Achma) khachapuri, which has multiple layers and looks more like a sauceless lasagna
  • Ossetian (Ossuri) khachapuri, which has potato as well as cheese in its filling
  • Svanuri khachapuri
  • Rachuli khachapuri
  • Phenovani khachapuri