Khachapuri – Adjarian Georgian Cheese Bread with Egg

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👉 Adjarian khachapuri (აჭარული ხაჭაპური, acharuli) is the most famous Georgian bread in the world: a golden, boat-shaped loaf filled with bubbling melted cheese, topped at the last minute with a raw egg yolk and a piece of butter. You stir the yolk and butter into the hot cheese at the table, then tear off the crusty edges and dip them in. It comes from Adjara, the region around Batumi on the Black Sea – locals say the shape is a boat and the yolk is the sun.

It takes a little time for the dough to rise, but the shaping is easy, and the result looks like it came from a Georgian bakery.

How to Make Adjarian Khachapuri

1. Activate the yeast. Stir the sugar and yeast into the warm milk and water. Leave for 5–10 minutes, until foamy.
2. Make the dough. Add the flour, salt and olive oil and knead for 8–10 minutes into a soft, smooth, slightly sticky dough. Cover and leave in a warm place for about 1 hour, until doubled.
3. Prepare the cheese. Mix the shredded sulguni or mozzarella with the crumbled imeruli or feta. Add 1–2 tablespoons of water if the mixture is very dry.
4. Shape the boats. Heat the oven to 230°C (450°F). Divide the dough in two and roll each piece into an oval about 30 × 20 cm. Roll the two long sides inward toward the center to form thick rims, then pinch and twist the ends together to make a boat shape. Move to a baking tray lined with paper.
5. Fill and bake. Fill the boats generously with the cheese. Brush the dough with beaten egg. Bake for 12–15 minutes, until the crust is golden and the cheese is bubbling.
6. Add the egg and butter. Take the tray out, make a small well in the cheese of each boat and drop in an egg yolk. Return to the oven for 1–2 minutes, just until the white edge of the yolk sets slightly.
7. Serve. Put a piece of butter on each and serve immediately. Stir the yolk and butter into the cheese, then tear off pieces of crust to dip.

Tips for the Best Khachapuri

• The cheese mix matters. Sulguni gives stretch, imeruli gives saltiness. Outside Georgia, use low-moisture mozzarella with feta in about a 60:40 ratio.
• Make thick rims. Roll the sides tightly so they don’t open in the oven.
• Hot oven, short bake. A very hot oven gives a crisp crust while the cheese stays soft.
• Don’t overcook the yolk. It should stay runny so it turns the cheese into a rich sauce.

Khachapuri FAQ

What are the different types of khachapuri?
The most famous are Imeruli (round, cheese inside), Megruli (cheese inside and on top) and Adjarian (open boat with egg and butter). Achma is a layered cheese pie from the same region.

Can I make khachapuri without the egg?
Yes – just add more cheese and a bigger piece of butter. It is still delicious.

Can I make the dough ahead?
Yes. After kneading, keep it covered in the fridge overnight. Let it come to room temperature for 30–45 minutes before shaping.

How do you eat Adjarian khachapuri?
Stir the egg and butter into the cheese with a fork, then tear off the crust from the ends and dip it in. Georgians eat it while it is very hot.

👉 More Georgian recipes: khinkali, lobiani and chakhokhbili. Read our guide to Georgian food.

🇬🇪 What Is Adjarian Khachapuri?

Adjarian khachapuri (Adjaruli or Acharuli khachapuri) comes from Adjara, the region around Batumi on Georgia’s Black Sea coast. It is an open bread shaped like a boat, filled with melted cheese and finished in the oven with a raw egg yolk and a big piece of butter. Locals like to say the boat stands for the sea and the yellow yolk for the sun. Today it is the most photographed Georgian dish in the world and is served in every bakery and restaurant from Batumi to Tbilisi.

🍴 How to Eat Adjarian Khachapuri

1. Take it straight from the oven while it is bubbling.
2. Stir the egg yolk and butter into the hot cheese with a fork until creamy.
3. Tear off pieces of the crust from the ends of the boat and dip them into the cheese.
4. Eat the rest with a knife and fork once you reach the middle.

🧀 Adjaruli vs. Imeruli vs. Megruli

• Adjaruli – open boat with egg and butter (this recipe).
• Imeruli – round bread with cheese only inside. 👉 Imeruli khachapuri recipe
• Megruli – round bread with cheese inside and on top. 👉 Megruli khachapuri recipe

For a layered, lasagna-like version, try Adjara’s other famous cheese pie, achma.

🛒 Cheese Substitutes Outside Georgia

In Georgia the filling is made with sulguni and imeruli cheese. If you cannot find them, use a mix of low-moisture mozzarella (for the stretch) and feta (for the salty tang), with a spoonful of ricotta or cottage cheese for creaminess. Taste the mixture – it should be pleasantly salty.

🧊 Make-Ahead Tips

• Prepare the dough the day before and keep it in the fridge; let it warm up for 30 minutes before shaping.
• Shape the boats and fill with cheese up to 2 hours ahead, then bake and add the egg just before serving.
• Leftovers can be reheated in the oven, but adjaruli is best eaten fresh.

❓ More Khachapuri Questions

Is the egg in Adjarian khachapuri raw?
The yolk goes on for the last 1–2 minutes of baking, so it is warm but still runny. Stirring it into the hot cheese cooks it a little more. Leave it in the oven longer if you prefer it set.

How big should one khachapuri be?
In Batumi bakeries you can order small, medium or large boats. One medium boat is a hearty meal for one person.

What do you drink with khachapuri?
Georgian white wine, cold beer, or a glass of tarkhuna (tarragon soda).

Footnotes:

Smaller boats: divide the dough into 4 for individual khachapuri and bake for 10–12 minutes.

Reheating: reheat leftovers (without the yolk) in a hot oven or air fryer for 4–5 minutes.