Enjoy delicious Georgian Cheese Bread Boat (Adjaruli khachapuri) that just arrived from the region of Adjara along the Black Sea with steam rising from the cheese, egg in the middle, and the bread tantalizing with its golden crust.
Khachapuri cheese bread boat is the most popular dish in Georgia, which comes in many regional varieties, shapes and sizes. What makes this khachapuri different is the butter and sunny side-up egg that sits on top of the melted cheese in the middle of a fragrant canoe-shaped vessel of bread. The egg symbolizes the sun and good weather for sailors.
Adjaruli khachapuri stands out as a meal in itself. The trick to eating it is first to mix the egg and butter together with a fork, then rip off the sides of the bread and dip them into melting cheese, butter and runny yolk.
Typically, the dough for this khachapuri is only from flour, yeast, and water. I add milk and an egg for richness. The Adjaruli khachapuri is very filling; Georgians typically eat them for lunch without any accompaniment.
You can grate the cheese a day in advance and keep covered in the refrigerator. Take it out of the refrigerator at least 1 hour before using it. To loosen the cheese filling, stir some water into the cheese as they do in Adjara.
Ingredients for Georgian Cheese Bread Boat (Adjaruli khachapuri)
Makes 4 (11 -inch) khachapuri
Serves 4
For the filling
2 pounds grated Sulguni cheese or 11/2 pound grated low-moisture mozzarella and 1/2 pound crumbled feta cheese
2/3 cup water
For the bread
1/2 cup warm water
1 packet active dry yeast
1 teaspoon sugar
4 ½ cups sifted all-purpose flour, plus more for kneading and dusting
1 teaspoon fine sea salt
1 cup warm milk
1 large egg, beaten
2 tablespoons sunflower or canola oil
4 large eggs
4 tablespoons unsalted butter (1 tablespoon for each)
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