Kachapuri (Georgia)
This iconic comfort food comes in various regional styles, but the most famous is the Adjarian Khachapuri, shaped like a boat and filled with melted cheese, a perfectly runny egg, and a pat of butter. Each bite is a delightful mix of warm, gooey cheese and soft, freshly baked dough, offering a taste of the rich culinary traditions of Georgia. Whether enjoyed as a snack or a main dish, Khachapuri is a must-try for any food lover exploring the flavours of the Caucasus.
Ingredients for the dough, makes 5 small pies or 3 large
- 3 cups plain flour
- 110ml water
- 1/2 tsp. salt
- ½ tbsp. sugar
- 1 tsp yeast
- 2 tbsp. olive oil
Ingredients for the filling
- 450g shredded low moisture mozzarella
- 450g farmers cheese (or strained ricotta)
- 100g feta, crumbled
- 5 eggs, (one to put in each bread at the end)
Step 1
In a small glass, combine 1/2 cup warm water, yeast, salt, sugar, and two tablespoons of flour. Let the mixture sit for 20 minutes to proof.
Step 2
In a large mixing bowl, combine the flour, yeast mixture, oil, and water. The dough should be soft and elastic. Cover the bowl and place it in a warm area for about two hours, or until the dough has doubled in size.
Step 3
Coat your hands with oil and shape the dough into small five-inch balls. Lightly flour a wooden board and allow the dough balls to rest for 10 minutes, keeping them covered.
Step 4
Preheat the oven to 450°F (230°C).
Step 5
Flatten each ball into ¼-inch thick rounds using your fingers. Fill each round with about three tablespoons of the cheese mixture (or 1 1/2 cups if making larger pies). Fold the edges and shape the dough into a boat, pressing the ends together.
Step 6
Place the dough on a parchment-lined baking dish and bake for 15 minutes.
Step 7
Once baked, carefully remove the dish from the oven and, using a spoon, push the cheese filling from the centre to make space for an egg. Crack an egg into each pie, then return the dish to the oven for another 5-7 minutes, until the whites are set but the yolks remain runny.
Step 8
Serve each pie individually. Traditionally, the yolk is broken with a fork and mixed with the melted cheese before enjoying.