Georgian Khachapuri Egg and Cheese Bread
- Arjun Patel
- Jun 25, 2024
- 3 min read
Updated: Jan 21
The Georgian food, Khachapuri, derives from "Khacho" meaning cheese and "Puri" meaning bread. Khachapuri is one of Georgian's most known dishes. It represents more than just food. When it is served in houses to guests, it is a symbol for hospitality, friendship, and tradition. Sharing and serving khachapuri is a traditional way to demonstrate hospitality, build community, and express cultural pride.
Different regions of Georgia have their own versions of Khachapuri, which reflect the diversity of the local culture and geography. For example:
Adjaruli Khachapuri (from the region of Adjara) is shaped like a boat and often filled with an egg on top of the cheese. This is the one I make!
Imeretian Khachapuri (from the Imereti region) is round and filled with a simpler cheese mixture.
Mingrelian Khachapuri is topped with extra cheese, giving it a more decadent twist.
The ingredients used—cheese, flour, eggs—are linked to the local agricultural practices of Georgia. The geography of Georgia is largely rural and mountainous. The way different regions have adapted the dish to their specific circumstances, like the addition of an egg in Adjaruli Khachapuri, is from the abundance of eggs in that region. This shows how geography shapes culinary traditions. The regional variation highlights how Khachapuri is both a unifying cultural icon and a reflection of local traditions.
During the pandemic, my classmates shared favorite food recipes with each other so that we could compile them into a memory book and try to stay connected with one another. This Georgian Adjaruli Khachapuri Egg and Cheese Bread recipe is inspired by one of the recipes from that class book. This recipe is not only delicious but also taps into the deep cultural roots of ancient Georgia, where it evolved into a gesture of welcome and friendship.
Bread that is best served warm and fresh! It's made individually for each person! The great thing about this recipe is that you create the serving size based on how you shape the dough for each individual.
Ingredients
Dough:
1 cup warm water (110°F)
1 package active dry yeast (2 ¼ teaspoons)
1 teaspoon sugar
2 ½ cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
Filling:
1 cup Mozzarella cheese
1 cup Feta cheese
3 large eggs
Butter
Instructions:
Prepare the yeast mixture:
In a medium bowl, combine warm water (110°F), yeast, and sugar. Let it rest for 10 minutes until it bubbles and smells yeasty.
Mix the dough:
Add flour, olive oil, and salt to the yeast mixture. Knead by hand or use a dough hook until smooth and elastic. If using your hands, work until all the flour is incorporated.
Let the dough rise.
Wait for the dough to double in size, or about 2 hours.
Preheat oven to 450°F.
Shape the dough:
On a lightly floured surface, flatten the dough using your palm and shape it into your desired boat form. With this amount of dough, usually you can make 3. Transfer to a pizza pan or baking dish.
Add the cheese into the center of the boat.
Bake for 10-12 minutes.
Make an indent with a fork before cracking the egg into the center.
Second Bake for 3-4 minutes:
Serve and enjoy:
Let the bread cool slightly before plating. Enjoy warm with a fork and knife. Or just take it in your hands and enjoy!
Pro Tips and Customizations
After kneading the dough, let it rest for at least 1 hour to develop the gluten and create a stretchy, airy texture.
Traditionally, the yolk should be runny, while the white is just barely set. My preference is to cook the egg a bit more. Keep a close eye so you get your wanted consistency.
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Try This at Home and Share!
I hope this unique Georgian dish inspires you to get creative with your culinary skills! Khachapuri can be adapted to the preferences of your guests or whatever you have in the fridge. Don't be shy about choosing your own favorite cheese or milk and creating your own version. Invite your friends or family and show off your hospitality, love, and gratitude through this dish!
