Khachapuri: Georgia's Cheese-Filled Bread, the Adjaruli Boat With the Egg, and Why Sulguni Is the Right Cheese

Georgia sits at the crossroads of Europe, Asia, and the Middle East — at the eastern end of the Black Sea, bordered by Russia, Turkey, Armenia, and Azerbaijan. Georgian cuisine is one of the most distinctive and underexposed food traditions in the world. Khachapuri is its most internationally recognized dish.

The bread varies dramatically by region. In Samegrelo, cheese is mixed into the dough, not just filled inside. In Adjara, the boat shape and egg are signature. In Imereti (the central region), the cheese is packed inside a sealed round. In Penovani, the khachapuri is triangular. Georgia is a small country with an unusually high degree of regional food identity.

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The Two Main Forms

Imeretian Khachapuri (Round, sealed)

The most common everyday form. A round flatbread with the cheese sealed completely inside, pressed flat, baked on a ketsi (Georgian clay pan) until golden on both sides. The cheese melts and becomes gooey inside.

Eating: Eaten as a whole piece; the cheese is inside.

Adjaruli Khachapuri (Boat, open, egg on top)

The most dramatic and internationally famous form. The dough is shaped into a boat with raised edges; the boat is filled with a generous amount of cheese; it bakes until the cheese is melted and bubbling; then a raw egg (or just the yolk) is added to the center and the bread goes back in the oven for 1–2 minutes until the white is barely set. A knob of butter is added on top.

Eating: Tear the ends of the boat and stir the egg and butter into the cheese, making a thick, molten sauce. Tear pieces from the side walls to dip.

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The Cheese

Sulguni is the traditional choice — a Georgian brined, semi-firm cheese with a mild tang and good melt. It is made from cow or buffalo milk, similar in character to halloumi but softer and without halloumi's squeaky texture.

Outside Georgia, sulguni is difficult to find. The standard substitution that replicates the flavor and texture best:

• 200g low-moisture mozzarella (melts well, gives stretch)
• 100g feta (adds the saltiness and slight sourness of the brine)

Combine and use together. This is the authentic substitute used in Georgian diaspora restaurants worldwide.

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The Complete Recipe: Adjaruli Khachapuri

Makes: 2 boats Time: 1.5 hours (includes dough rise)

The Dough

• 300g all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil or neutral oil
• 170ml warm water (adjust to form a soft, slightly sticky dough)
• 1 tablespoon plain yogurt (adds tenderness — optional but recommended)

Method: Mix flour, yeast, sugar, and salt. Add oil, yogurt, and warm water gradually until a soft dough forms. Knead 8 minutes. Cover; rise 1 hour until doubled.

The Cheese Filling

• 200g low-moisture mozzarella, grated
• 100g feta, crumbled
• 1 egg (optional — binding the cheese together)

Mix all together. The mixture will be slightly crumbly.

Assembly

1. Preheat oven to 230°C (450°F) with a baking tray or baking stone inside.

2. Divide dough into 2 equal pieces. On a floured surface, roll each piece into an oval approximately 25 × 15cm.

3. Distribute the cheese filling down the center of each oval, leaving a 4cm border.

4. Form the boat: Roll and fold the long edges over the cheese (not folding cheese — the border of dough) and pinch both ends into pointed tips. Twist the tips to seal and secure. The boat should have raised walls and an open center filled with cheese.

5. Place on the preheated tray. Bake 12–14 minutes until the bread walls are golden and the cheese is melted and bubbling.

6. Add the egg: Remove from oven; crack 1 egg (or egg yolk only) directly onto the center of the cheese. Return to oven 1–2 minutes until the white is barely set.

7. Finish: Add a small pat of butter to the center. Serve immediately.

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Related reading: Turkish Breakfast Kahvaltı Guide | Shakshuka Guide | Borek Turkish Phyllo Pastry Guide