Dish

Adjarian khachapuri

Adjarian khachapuri is made by shaping a dough into a boat shape and filling it with a mixture of cheese, eggs, and other ingredients. The bread is then baked until it is crispy and golden brown. A runny egg is added to the top of the bread just before serving. This dish is typically served hot and can be enjoyed on its own or with a side of butter or honey.

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Origins and history

Adjarian khachapuri is a traditional Georgian dish that has been enjoyed for centuries. It originated in the Adjara region of Georgia, where it was often served as a breakfast or brunch dish. Today, Adjarian khachapuri is enjoyed throughout Georgia and is often served in restaurants and cafes.

Dietary considerations

Adjarian khachapuri contains gluten and dairy, and is not suitable for those who are lactose intolerant or have a gluten allergy.

Variations

There are many variations of khachapuri, including those that are made with different types of cheese or fillings. Some recipes call for the addition of meat or vegetables, while others are made with a sweet filling, such as honey or fruit.

Presentation and garnishing

Adjarian khachapuri is typically served on a plate or platter, garnished with fresh herbs or a sprinkle of paprika. To make the perfect runny egg for your khachapuri, crack the egg into a small bowl and then gently pour it onto the top of the bread just before serving. You can also experiment with different types of cheese to create your own unique version of this classic Georgian dish.

Tips & Tricks

To make the bread boat shape, roll out the dough into an oval shape and then fold the edges up to create a boat shape. Be sure to seal the edges well to prevent the filling from leaking out during baking.