Adjaruli Khachapuri
Named for the Adjara region on Georgia's Black Sea coast, this boat-shaped khachapuri has become the country's most photographed dish.
The boat-shaped variant of Georgia's beloved cheese bread, filled with molten cheese and topped with a raw egg and butter that guests stir in tableside.
Ingredients
Method
Make a soft bread dough from flour, yeast, salt and water. Prove 1 hour.
Shape each portion into a boat, pinching the edges up high, and fill generously with cheese.
Bake at 220C for 15 minutes until the crust is golden and cheese is bubbling.
Crack an egg into the centre of each hot khachapuri and return briefly to the oven just to set the white, then top with butter.
The egg should go in right at the end and only cook until the white just sets — the yolk stays runny for stirring in.
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