Khachapuri is a favorite national dish of the Democratic Republic of Georgia. It is a Georgian stuffed cheese bread that is typically eaten for breakfast or as a side dish. It’s typically made by using a round of dough and adding loads of cheese in the middle.
Perhaps the most popular version of khachapuri derives from Adjara, a region of Georgia on the Black Sea. It’s called Adjaruli Khachapuri, which is an open-faced, boat-shaped yeast bread loaf that’s often layered with the regional imeruli and sulguni cheeses. These cheeses are not easy to find in the states to Saveur magazine recommends a low moisture mozzarella and a tart feta for the closest authentic Georgian taste.
Right before taking the stuffed bread boat out of the oven, an egg yolk is added to the center of the molten cheese and baked for another three to four minutes. Upon taking out the khachapuri, a slice of butter is added with the egg and stirred into the cheese for some amazing Georgian eating.
Find the recipe for Adjaruli Khachapuri on Saveur.com. In addition, you can also check out the recipe for Megruli Khachapuri, which is from the Samegrelo region, which also borders the Black Sea.