Name: Batumi Adjaruli Khachapuri
Prep time: 30 min
Cook time: 18 min
Total time: 2 h 3 min
Cuisine: Georgian
Ingredients: 500 g bread flour, plus a little for shaping; 300 ml warm water (about 38–40°C); 7 g instant yeast; 8 g sugar; 5 g fine salt; 20 ml neutral oil; 300 g low-moisture mozzarella, coarsely grated; 150 g feta, crumbled; 1 egg white, for the cheese filling; 2 pasteurized egg yolks, one per boat; 20 g unsalted butter, cut into four pieces

A freshly baked Adjaruli khachapuri on a Georgian table, with browned boat-shaped crust, melted cheese, yolk and butter.

Yield4 individual boats

Serving size1 boat

DifficultyModerate

DietVegetarian if the cheeses use non-animal rennet; contains wheat/gluten, milk and egg

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The dish

About Batumi Adjaruli Khachapuri

Golden, boat-shaped breads hold a bubbling cheese filling and are finished with pasteurized egg yolks and butter for stirring into the hot center.

Adjaruli khachapuri is the open boat-shaped cheese bread associated with Adjara and Batumi. Its raised edges hold a generous cheese filling, while the center is finished with egg and butter.

This home version uses low-moisture mozzarella and feta where Imeretian cheese and sulguni are not available. The blend melts well and stays pleasantly tangy; it is a practical substitution rather than a claim to match one Batumi bakery's recipe.

Bake the boats until the crust is browned and the cheese bubbles. Stir a pasteurized yolk and butter into each hot center, then tear off the pointed crust to dip.

Cook the dish

Ingredients

Georgian Cheese Boats with Egg and Butter (აჭარული ხაჭაპური ბათუმური)

Ingredients

500 gbread flour, plus a little for shaping
300 mlwarm water (about 38–40°C)
7 ginstant yeast
8 gsugar
5 gfine salt
20 mlneutral oil
300 glow-moisture mozzarella, coarsely grated
150 gfeta, crumbled
1egg white, for the cheese filling
2pasteurized egg yolks, one per boat
20 gunsalted butter, cut into four pieces

Method

Stir the warm water, yeast and sugar together. Leave for 5–10 minutes, until foamy. Mix the flour and salt in a large bowl, add the yeast mixture and oil, and knead for 8–10 minutes until smooth and elastic.
Cover the dough and leave it in a warm place until doubled, about 75 minutes. Mix the mozzarella, feta and egg white for the filling. Keep it refrigerated if the kitchen is warm.
Heat the oven to 220°C with a heavy baking sheet or pizza stone inside. Divide the risen dough into four equal pieces. Roll each into an oval about 24 × 16 cm.
Roll the long sides inward to make raised rims and pinch the ends into points to form boats. Divide the cheese filling among them, spreading it inside the rims. Transfer the boats on parchment to the hot baking sheet.
Bake for 15–20 minutes, until the crust is deep golden and the cheese is bubbling. The egg white mixed into the filling must be fully cooked.
Remove from the oven. Add one pasteurized yolk and a 5 g piece of butter to the center of each boat. Serve immediately; stir the hot filling, yolk and butter together, then tear off crust to dip.

Practical guidance

Tips for success

Use a kitchen scale to divide the dough evenly so each boat bakes at a similar rate.
Drain feta if it is packed in brine, and taste the cheese blend before adding any extra salt.
Preheat a heavy baking sheet or pizza stone fully; transfer the parchment and boats carefully.

Practical notes

The mozzarella-and-feta blend stands in for the Imeretian cheese and sulguni used in Georgian recipes. Feta varies in saltiness, so avoid adding extra salt to the filling. For the soft center, use only pasteurized yolks; ordinary raw egg yolks are not a safe substitute.

Nutrition per serving

Estimated nutrition per serving

Serving size: 1 of 4 boats
Energy: About 900 kcal
Carbohydrates: About 99 g
Protein: About 43 g
Fat: About 36 g
Fibre: About 3 g
Sodium: About 1,420 mg

Approximate ingredient-based values for one quarter of the batch. Cheese labels vary widely; sodium and calories will change with the brands used.

Allergens and food safety

Contains wheat/gluten, milk and egg. Use pasteurized dairy and pasteurized egg yolks for the soft center. Keep eggs refrigerated and wash hands and utensils after handling raw egg. Bake the egg white mixed into the cheese until fully cooked. Serve the khachapuri hot and immediately. Refrigerate leftovers within two hours in a covered container at or below 4°C and use within 3–4 days. Reheat leftovers to 74°C.

The result

Four individual, golden boats with tender bread and a molten cheese center.
Each hot center is finished with pasteurized yolk and butter, ready to stir and dip.

About Batumi Adjaruli Khachapuri

Ingredients

Ingredients

Method

Tips for success

Practical notes

Estimated nutrition per serving

Allergens and food safety

The result

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