Khachapuri Day, celebrated on February 27th, honors Georgia’s iconic cheese-filled bread. This article provides a complete guide to hosting your own khachapuri-themed event, including a classic adjaruli recipe (the boat-shaped version with egg and butter), plus ideas for a tasting menu, dough bar, and more. Whether you’re a khachapuri novice or a seasoned baker, these recipes and tips will help you create a memorable celebration.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 cup (240 ml) warm water (110°F/43°C)
- 1/2 cup (120 ml) warm milk (110°F/43°C)
- 2 teaspoons (6 g) active dry yeast
- 1 teaspoon (5 g) sugar
- 1 1/2 teaspoons (9 g) salt
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- 1 lb (450 g) sulguni cheese (or a mix of mozzarella and feta)
- 4 large eggs (1 for brushing, 3 for the boats)
- 2 tablespoons (28 g) unsalted butter, for serving
Instructions
- In a small bowl, combine the warm water, warm milk, sugar, and yeast. Let stand for 5–10 minutes until frothy.
- In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 8–10 minutes, until smooth and elastic. If too sticky, add a little more flour; if too dry, add a teaspoon of water.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size. (Alternatively, refrigerate overnight and bring to room temperature before shaping.)
- While the dough rises, grate the cheese. If using mozzarella and feta, combine them. If using sulguni alone, it’s already salty—taste and adjust.
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Punch down the dough and divide into 3 equal pieces (about 200 g each). Roll each piece into an oval, about 8 inches long and 6 inches wide.
- To shape the boat: fold the two long edges of the oval up and pinch the ends to create a pointed boat shape, leaving the center open. The dough should look like a canoe.
- Place the boats on the prepared baking sheets. Divide the cheese evenly among the boats, filling the center.
- Beat the remaining egg (the 4th one) and brush the edges of the dough with it. This gives a golden shine.
- Bake for 15 minutes, then remove from the oven. Carefully crack one egg into the center of each boat, on top of the cheese.
- Return to the oven and bake for another 5–7 minutes, until the egg white is set but the yolk is still runny. If you prefer a firmer yolk, bake for 2–3 minutes more.
- Remove from the oven and immediately place a pat of butter on top of each egg. Serve hot, stirring the egg and butter into the cheese before eating.
Tips
- Cheese substitutes: If you can’t find sulguni, use a 50/50 mix of low-moisture mozzarella and feta. Mozzarella gives the stretch, feta adds the tangy saltiness. Adjust salt accordingly.
- Don’t overfill: Too much cheese can cause the dough to become soggy or the boat to collapse. Use the amount listed—it’s enough for a generous filling.
- Egg timing: Add the egg in the last few minutes of baking so the yolk stays runny. If you add it too early, it will overcook.
- Make ahead: You can prepare the dough and shape the boats (without the egg) a few hours ahead. Cover and refrigerate, then add the cheese and bake when ready. Add a few extra minutes to the baking time if baking from cold.
Serving Suggestions
Serve khachapuri hot, straight from the oven. Traditional accompaniments include fresh herbs like cilantro or parsley, sliced tomatoes and cucumbers, and a side of strong black tea or Georgian wine. For a party, set up a khachapuri bar with different cheeses and toppings (like chopped greens) so guests can customize their boats. If you’re serving multiple types of khachapuri, cut them into small pieces for tasting.
Variations
- Imeruli (round khachapuri): Instead of shaping boats, roll the dough into a circle, place cheese in the center, and fold the edges over to seal. Flip and bake at 425°F (220°C) for 20–25 minutes until golden.
- With herbs: Mix chopped fresh cilantro, parsley, or dill into the cheese before filling.
- Add garlic: For a more pungent flavor, add a minced garlic clove to the cheese mixture.
- Substitute the dough: For a quicker version, use store-bought pizza dough or puff pastry. Note that puff pastry will be flakier and less bread-like.
Storage and Reheating
Khachapuri is best eaten fresh, but leftovers can be stored. Wrap tightly in plastic wrap or foil and refrigerate for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes, or until heated through. Avoid microwaving, as it makes the dough soggy. If the egg is still runny in the leftover, it will set during reheating. You can also freeze baked khachapuri (without the egg) for up to 2 months; thaw overnight in the refrigerator and reheat as above.
Frequently Asked Questions
Can I use a different cheese? Yes, but choose cheeses that melt well and have some saltiness. A mix of mozzarella and feta works well. Avoid aged cheeses like cheddar, which can become greasy.
Why is my dough not rising? Yeast may be dead if the liquid was too hot (over 115°F/46°C) or too cold. Check the expiration date and make sure the liquid is warm, not hot. Also, ensure the room is warm enough (about 75°F/24°C).
Can I make khachapuri gluten-free? Yes, but you’ll need a gluten-free flour blend that includes xanthan gum. The dough will be stickier and harder to shape; you may need to press it into the boat shape rather than roll it. Baking time may vary.
How do I know when the egg is done? The white should be set (opaque) but the yolk should still jiggle when the pan is shaken. If you prefer a firmer yolk, bake for 2–3 more minutes. Always use fresh, high-quality eggs for best results.
Can I prepare the dough ahead of time? Yes, you can refrigerate the dough after the first rise, covered, for up to 24 hours. Let it come to room temperature before shaping. This actually improves the flavor.
What is the traditional way to eat adjaruli khachapuri? Traditionally, you tear off pieces of the dough and dip them into the molten cheese, egg, and butter in the center. It’s meant to be shared and eaten with hands.
Related
- Potato Bread French Toast: Easy Recipe
- Potato Bread French Toast Casserole Recipe
- Gluten-Free Potato Bread Recipe (Easy, No Yeast)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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