Georgian creator's Adjarian Khachapuri technique
Creator's boat shaping and cheese filling video; its dough formulation differs from the article variation here
Official cooking video · GOD OF FOOD · YOUTUBEGeorgian Adjarian Khachapuri with Three Cheeses (4 Boats)
Boat-shaped Georgian cheese bread filled with ricotta, feta and mozzarella, then baked with an egg. This accessible variation replaces traditional local cheeses.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Mix ricotta, feta and mozzarella evenly in a bowl and refrigerate until needed.
- 02
Combine flour, water, yeast, optional sugar and salt; knead until a soft, mostly nonsticky dough forms.
- 03
Cover and proof in a warm place for about 30–60 minutes until doubled.
- 04
Preheat the oven to 180°C (356°F). Divide dough into four ovals; roll the long edges inward and pinch both ends into boats.
- 05
Divide the cheese filling equally among the four boats and bake at 180°C for about 15 minutes.
- 06
Make a well in each cheese filling, add one egg to each boat and bake about 5–15 minutes more. Confirm egg center reaches at least 71°C (160°F) and both white and yolk are firm.
- 07
Take out, cool briefly and serve warm with the melted cheese and fully set eggs.
Before you cook
Contains wheat, milk and egg allergens. Unlike the softer egg shown in some demonstrations, this adapted recipe cooks eggs to at least 71°C (160°F) with fully firm yolks and whites. Refrigerate leftovers within two hours and reheat to 74°C (165°F).
Allergens: WHEAT, MILK, EGGS
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Beef and Cheese Birria Tacos (12)
Mexican-style home-cooking: gently simmer spiced beef, shred it, fill tortillas with beef and cheese, then griddle crisp. Makes 12 tacos, 6 portions of 2. Adapted from Tatyana's version.
Sri Lankan-Style Chicken and Vegetable Kottu Roti (4 Servings)
A home-style adaptation of Sri Lankan chopped-roti street food with chicken, cabbage, carrot, eggs and curry gravy, based on Recipe30 by Joel Mielle.
