Khachapuri Day: History and How to Make It

Khachapuri Day, celebrated annually on February 27th, honors Georgia’s iconic cheese-filled bread. This recipe walks you through making the classic Adjarian boat-shaped khachapuri, with a warm, eggy center and buttery crust. It’s a celebratory dish that’s surprisingly simple to assemble at home, and the history behind it makes every bite more meaningful.

Ingredients

3 Â½ cups (440 g) all-purpose flour, plus more for dusting
1 cup (240 ml) warm water (110Â°F / 43Â°C)
2 tsp (6 g) active dry yeast (or 1 packet)
1 tsp (5 g) sugar
1 tsp (6 g) salt
2 tbsp (30 ml) olive oil, plus more for greasing
2 cups (250 g) shredded mozzarella cheese
1 cup (150 g) crumbled feta cheese
1 cup (250 g) fresh sulguni cheese, shredded (or substitute with more mozzarella)
4 large eggs (1 for egg wash, 3 for the centers)
2 tbsp (30 g) unsalted butter, melted

Instructions

Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5â€“10 minutes until frothy.
Make the dough: In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms, then turn out onto a floured surface and knead for 8â€“10 minutes until smooth and elastic.
First rise: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
Prepare the cheese filling: In a bowl, combine mozzarella, feta, and sulguni. Mix well.
Shape the boats: Punch down the dough and divide into 4 equal pieces. Roll each into an oval about 8 inches (20 cm) long. Place on a parchment-lined baking sheet.
Form the crust: Pinch the edges of each oval to form a rim, then twist the ends to create pointed boat shapes. Fill each with a quarter of the cheese mixture.
Second rise: Cover the shaped boats with a towel and let rise for 20 minutes while you preheat the oven to 400Â°F (200Â°C).
Egg wash and bake: Beat 1 egg and brush the exposed dough edges. Bake for 15 minutes, then remove from the oven.
Add the eggs: Carefully crack one egg into the center of each boat, avoiding the cheese. Return to the oven and bake for 5â€“7 minutes more, until the whites are set but the yolks are still runny.
Finish with butter: Remove from the oven and immediately drizzle the melted butter over the hot cheese and egg.
Serve: Stir the egg and cheese together with a fork before eating, tearing off pieces of the crust to dip.

Tips

Cheese substitution: If you can’t find sulguni, use a mix of mozzarella and a little extra feta. Avoid using only feta, as it can become too salty and dry.
Don’t overfill: Leave a Â½-inch (1 cm) border around the edges when adding cheese, or it will leak during baking.
Check the dough: If the dough is too sticky, add flour a tablespoon at a time. If it’s too dry, add water a teaspoon at a time.
Bake on a hot stone: For a crispier bottom, preheat a baking stone or upside-down sheet pan in the oven and slide the khachapuri onto it.

Serving Suggestions

Khachapuri is best served hot, straight from the oven. In Georgia, it’s often enjoyed with a fresh vegetable salad of tomatoes and cucumbers, or alongside a glass of dry white wine. For a heartier meal, pair it with a simple lentil soup or grilled vegetables. The runny egg and melted cheese are meant to be mixed together and scooped up with the bread.

Variations

Imeruli (round) khachapuri: Skip the boat shape and make a round, stuffed flatbread. Roll the dough into a circle, place cheese in the center, fold the edges over, and bake until golden.
Megruli (two-cheese) khachapuri: Add a second layer of cheese on top of the dough before baking. This version is more decadent and uses only sulguni or mozzarella.
Spinach and cheese: Add a handful of chopped, wilted spinach to the cheese mixture for a green twist.
Meat version: Some regions add cooked ground beef or lamb to the filling, though this is less traditional.

Storage and Reheating

Khachapuri is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350Â°F (175Â°C) oven for 5â€“7 minutes, or until warmed through. Avoid microwaving, as it will make the crust soggy. If you’ve added the egg, note that the yolk will be fully cooked upon reheating.

Frequently Asked Questions

What is Khachapuri Day? Khachapuri Day is an unofficial holiday celebrated on February 27th, dedicated to Georgia’s national dish. It was started in 2015 by a Georgian food blogger to promote the dish’s cultural significance, and has since gained international recognition.

Can I make khachapuri ahead of time? Yes, you can prepare the dough and cheese filling a day ahead. Store the dough in the refrigerator after the first rise, and assemble the boats just before baking. The cheese can be mixed and refrigerated separately.

What if I don’t have sulguni cheese? Sulguni is a brined, semi-soft cheese from Georgia. The closest substitutes are mozzarella or a mix of mozzarella and feta. You can also use provolone or a mild, melty cheese like Monterey Jack.

Why did my khachapuri leak cheese? This usually happens if you overfilled the boats or didn’t pinch the edges tightly enough. Make sure to leave a border and seal the ends well. Also, avoid using cheese that’s too watery, like fresh mozzarella in brineâ€”drain it thoroughly first.

Can I make khachapuri without eggs? Yes, you can skip the egg in the center and just bake the cheese-filled boats until golden. The egg is traditional for Adjarian khachapuri, but other regional versions don’t use it. You can also use a vegan egg substitute, though the texture will differ.

Is khachapuri served hot or cold? It’s almost always served hot, right after baking, so the cheese is gooey and the egg is warm. Cold khachapuri is less enjoyable, but leftovers can be reheated as described above.

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