Khachapuri is probably the most famous Georgian dish, and for good reason. It is incredibly simple to make and very tasty. If you like cheese and bread, you will love this dish.
There are several different varieties of khachapuri but they are all variations on the same idea: cheese stuffed with bread. Adjaruli is a boat-shaped bread filled with cheese and topped with egg and butter, mixed before serving. Megruli is a round-shaped bread filled with cheese and/or egg, sometimes with cheese on top. If you have enough dough and cheese, you can make both types at the same time.
In Georgia, khachapuri is filled with Georgian cheese, typically suluguni. I use a mix of mozzarella and feta or goat cheese. The idea is a cheese with the consistency and melt of mozzarella but with saltiness and tang. If using goat cheese, I would not use the rind.
Cheese (equal parts mozzarella and feta or goat cheese)
Butter (optional, for adjaruli)
2. Mix your cheeses together with an egg white and a bit of salt depending on how salty your cheeses are. Mix well until you have produced a cheese mix of solid consistency.
6. Preheat the oven to 450F. Place the filled dough onto a pan lined with parchment paper or oiled foil. (It may be easier to fill the dough directly on the pan so you don’t need to move it). Bake for 10-15 minutes or until golden brown.
3. When your dough has finished resting, take a piece and roll it out into a round shape. Not too thick or thin, maybe 1/2 cm thick. Place a ball of cheese on top. You can mix the cheese together with egg yolk, but make sure it doesn’t get too runny.
8. Preheat the oven to 450F. Place the filled dough onto a pan lined with parchment paper or oiled foil. Bake for 10-15 minutes until golden brown.