You have to discover how delicious Adjarian Khachapuri is: today I come with an authentic culinary trip to Georgia, where this recipe for boat-shaped bread with cheese and egg comes from, which has captivated the hearts and palates of those who try it.

Imagine a golden and spongy bread , with an oblong shape that evokes the waves of the Black Sea , filled with a mixture of cheeses that melt in a delicious symphony of flavors. But that's not all, just before it comes out of the oven, an egg is placed in its center, partially cooking and adding a unique texture and flavor to each bite.

Adjarian Khachapuri is more than just a piece of bread and cheese. It is a symbol of the rich Georgian culture, where food is an expression of love and hospitality. Each bite of this creation will transport you to the picturesque cobblestone streets of Tbilisi, the capital of Georgia, or to the natural beauty of the Adjara region, where sea and mountains blend in harmony. If you are an enthusiast of trying new flavors, international cuisine, making panarra creations and you like cheese, you will love this recipe.

It is a recipe with humble origins, which has become a culinary icon over time, the Adjarian Khachapuri has a story to tell. Do you dare to try them?

Boats with egg and cheese recipe

What cheeses to use for this recipe

The original Adjarian Khachapuri recipe is made with typical Georgian cheeses, Imeretian cheese and Sulguni cheese, which contribute to the unique flavor and texture of the dish.

  1. Imeretian Cheese: Imeretian cheese comes from the Imeretian region of Georgia. It is a semi-soft cheese, with a creamy texture and mild flavor. It is made mainly from cow's milk and is characterized by its versatility in the kitchen. It can be used in both hot and cold dishes, and is a common component in several traditional Georgian dishes.

  2. Sulguni Cheese: Sulguni cheese is another traditional Georgian cheese, originating from the Samegrelo region. It is a cheese with an elastic and moist paste, similar to mozzarella . It has a slightly acidic flavor and a characteristic aroma. Sulguni cheese is widely used in Georgian cuisine to make khachapuri and other traditional dishes, as its melting ability makes it an ideal cheese for fillings and gratins.

If you are in Spain and want to make Adjarian Khachapuri, but cannot find Imeretian and sulguni cheeses, you can opt for substitutes that have similar characteristics in terms of flavor and meltability. Here are some options that might work:

  1. Mozzarella: Mozzarella is a cheese that is easily found in Spain and is known for its ability to melt and create melted threads. You can use mozzarella in combination with other cheeses to recreate the texture and flavor of Georgian cheeses.

  2. Mild sheep's cheese: Mild sheep's cheeses, such as soft sheep's cheese, can provide a rich, mild flavor to the dish. If possible, look for cheeses that melt well to achieve the right texture.

  3. Feta Cheese: Although feta cheese tastes different from Imeretian and sulguni, its crumbly texture and saltiness can add an interesting touch to the recipe. You can combine it with other cheeses to balance the flavors.

  4. Spreadable cheese: Creamy spreadable cheeses, like cream cheese, can be an option if you're looking for a smooth, easy-to-work texture. You can mix them with other cheeses to achieve a combination that melts well.

In our recipe, what we will do is:

  • Replace the Imeretian cheese with a Manchego sheep's cheese that has a soft and lightly cured texture.
  • Replace the Sulguni cheese with mozzarella.

Let's go with the recipe!

Ingredients (for 2 units)

For the mass:

  • 200 g common wheat flour
  • 100 ml warm milk
  • 50 ml (approx. 4 tablespoons) of water, depending on the flour
  • 4 g (1 teaspoon) fresh yeast
  • 4 g (1 teaspoon) salt
  • 8 ml (2 teaspoons) oil, for greasing

For the filling:

  • 200 g of Manchego sheep cheese (if available, replace with Imeruli cheese, original from the region of the recipe)
  • 100 g mozzarella cheese (or, if available, sulguni cheese)
  • milk or liquid cream, a few tablespoons as needed
  • 2 eggs

When serving:

  • Butter, a couple of tablespoons or cubes to arrange on top when serving.


  1. Prepare the dough : in a glass, dilute the yeast with the milk, and place it together with the flour and 50 ml of water in the KitchenAid bowl. Start mixing with the hook accessory, and when the ingredients are integrated, add the salt. Knead well, for about 5 minutes, let it rest for about 10 minutes and knead again for 5 more minutes. If required, you can add a couple more tablespoons of water, and knead for another period with its respective rest.
  2. Remove from the bowl, flour your hands and fold the dough over itself four times. Place the dough in a bowl greased with oil and covered with a damp cloth and let the dough rest for 8 hours at room temperature or 24 hours in the refrigerator.
  3. After the resting time, degas, divide the dough into two parts, form a ball with each one and leave each one in a bowl with oil, covered with a cloth, or you can leave them on the surface where you have formed them, covered with film. greased with oil. Let them rest for 90 more minutes.
  4. Preheat the oven to 220ºC.
  5. Meanwhile, prepare the filling : grate the cheeses in a bowl and add a few tablespoons of milk until you see that the consistency is somewhat loose (don't overdo it with the milk, go spoonful by spoonful, it doesn't have to be liquid - see photo).
  6. Remove the film from the dough and shape each ball into an oval (simply using your hands). When they are oval-shaped, fold the long ends of them so that they have a edge (generating a boundary), and join them at the narrow ends to obtain a "boat" shape.
  7. Place baking paper or a silicone mat on a perforated tray, and transfer the "boats" onto it.
  8. Add the cheese mixture you have prepared into the boats. Brush the edges with beaten egg.
  9. Place the tray in the oven and bake for 10-12 minutes (depending on the oven, cooking can take up to 15 minutes.
  10. After 8 or 9 minutes from when you put the khachapuri in the oven, open the oven and place an egg in the center of each one. Bake until the dough is made and the egg white is set.
  11. Serve hot, with a teaspoon of butter on top.

Khachapuri recipe


  • There is an alternative way to form the Adjarian Khachapuri: when you have the dough in an oval shape, first place some cheese that melts well (such as mozzarella) along the entire outer side of the dough, so that when you fold the dough to make the boat, the entire edge is filled with cheese, and finally fill the center of the boat with the cheese filling.
  • If you want, you can sprinkle a little oregano on top. It is not traditional, but it also gives it a great flavor.
  • You can give the boat a rounder shape or a longer one, either way they look super aesthetic and pretty.

Recipe for bread boats with cheese and egg

Claudia Ferrer

Leave a comment