Oh my goodness! This was my first recipe for the “Bri Meets World” series, and oh my gosh it was so good! The Adjaruli Khachapuri recipe was sent in by Maja from Away With Maja. I am so glad she showed me this fun dish. When I first read over the recipe, I was pretty nervous to try to make it. I have never made dough before, so making it from scratch as well as having to shape it into a boat?! I was nervous. Thankfully, Maja made everything clear in her post about the recipe, which you can check out here.
Khachapuri is a very popular dish throughout Georgia. It is so popular that the cost of making one is used to measure inflation between Georgian cities. There are also many different versions of the dish. I did a little research about the version we are making today and found it interesting that there is actually a reason to the dish being in the shape of a boat. The shape represents the sun (egg), the sea (filling), and the boat (dough), and is believed to have originated from the Laz people who were sailors. I enjoyed getting to learn more about the Georgian culture through researching this dish. And I loved the whole process of making this. Let me know in the comments if you’ve ever had Adjaruli Khachapuri and be sure to tag me if you make this recipe!
- Rolling Pin
- Mixing Bowls
- Baking Pan
- ¾ cup Warm water
- ¾ cup Warm milk
- 1 tsp Sugar
- 1 tsp Active dry yeast
- 1 tbsp Olive oil
- 4 cups Flour
- 1½ tsp Salt
- 6 Eggs
- 2 cups Mozzarella Cheese shredded
- 6 oz. Feta Cheese crumbled
- 2 tbsp Butter
Making The Dough
- Mix the water, milk, and sugar in a bowl large enough to hold all of the dough.
- Sprinkle the yeast over the mixture and let stand for 5-10 minutes. This allows the yeast to activate and become foamy.
- After the mixture foams, mix in the yeast, then mix in the olive oil.
- Add the salt, then start to mix the flour in. You will want to add in a little at a time, mixing until you see dough form.
- Flour a flat surface (I used the kitchen counter), then knead the dough for 10 minutes. Knead the dough until it feels soft, and isn't sticky.
- Put the dough into a bowl and cover with a damp cloth. Keep the bowl in a warm place, and let the dough rise for about 1.5 hours. You want to see it double in size from what you put into the bowl.
- Once the dough has risen, put two fingers into the dough, and if the indentations stay, the dough is ready.
- Punch the dough down in to the bowl, then divide the dough into 4 pieces. Try to make them as even as possible!
- Roll out the dough into more of a rectangle shape. Once it is rolled out, roll each side towards the middle so they meet. Then pinch the ends together and twist. Once the ends are in place, shape the boat by bringing the sides outward into an oval. I also pinched the sides up once it was in a boat shape to make the sides a little taller.
- Transfer the boats to a greased baking sheet. Preheat your oven to 475°.
- Now it is time to make the filling!
Making the Filling and Putting it Together
- Mix the mozzarella, feta, and one egg.
- Crack one egg into a separate bowl, and mix well.
- Using a pastry brush, brush the egg wash around the sides and points of the boats.
- Spoon in ¼ of the filling into each bowl. Make an indent in the filling of each boat, right in the middle.
- Bake the cheese filled boats for 12-15 minutes, until golden.
- Take out of the oven, and again brush the egg wash over the sides and points of the boat. Crack an egg into the indented part of each boat.
- Put back in the over and bake for another 3-5 minutes. They are finished baking when the egg has set and the yolk starts to turn white.
- Enjoy with a chunk of butter on top!