Acharuli Khachapuri, also known as Adjarian khachapuri, is one of Georgia’s most iconic and beloved dishes. This boat-shaped cheese bread is famous for its rich, gooey filling of melted cheese, butter, and a runny egg yolk sitting right in the center. Crispy on the edges, soft in the middle, and bursting with savory flavor, it’s no surprise that this dish has found international fans far beyond the Caucasus.
If you’ve ever wanted to make authentic Acharuli Khachapuri at home, this recipe brings together all the traditional flavors in a simple, step-by-step format. It’s a fun and indulgent bread that’s perfect for brunch, cozy dinners, or special occasions.
What Is Acharuli Khachapuri?
Acharuli Khachapuri originates from the Adjara region of western Georgia. Unlike other styles of khachapuri that are circular or filled like pies, this version is shaped like an open boat. The crust holds a filling of tangy, melty cheese, often a blend of sulguni and imeruli, and is topped with a raw egg yolk and a pat of butter right before serving. The idea is to stir the yolk and butter into the hot cheese and tear off pieces of bread to dip into the molten center.
Ingredients You’ll Need
For the dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm water (about 100°F)
- 1/2 cup warm milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 cups all-purpose flour (plus extra for kneading)
For the filling:
- 2 cups shredded mozzarella cheese
- 1 cup crumbled feta or farmer’s cheese
- 1/2 cup ricotta (optional, for creaminess)
- 2 large eggs (plus more yolks for topping)
- 2 tablespoons unsalted butter
Note: If you can find authentic sulguni or imeruli cheese, use them for a more traditional flavor.
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large bowl, combine warm water, warm milk, sugar, and yeast. Stir and let sit for 5 to 10 minutes until foamy. Add olive oil, salt, and gradually mix in the flour. Stir until a dough forms, then knead on a floured surface for 8 to 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
Step 2: Mix the Cheese Filling
While the dough is rising, mix the shredded mozzarella, feta, and ricotta (if using) in a bowl. Beat in one egg to help bind the mixture. Keep the filling refrigerated until ready to use.
Step 3: Shape the Bread
Preheat your oven to 475°F (245°C) and place a baking stone or tray inside to heat.
Once the dough has risen, divide it into two equal parts. Roll each portion into an oval about 10 inches long and 6 inches wide. Fold the long edges inward toward the center and pinch the ends together to form a boat shape. The center should remain open to hold the filling.
Step 4: Fill and Bake
Place the shaped dough on a parchment-lined sheet or preheated stone. Spoon the cheese filling into the center of each boat, spreading evenly.
Bake for 12 to 15 minutes or until the crust is golden and the cheese is bubbling.
Step 5: Add the Egg and Butter
Remove the bread from the oven and immediately crack a raw egg yolk into the center of each khachapuri. Add a small pat of butter alongside the yolk. The residual heat will gently cook the yolk while keeping it runny.
Step 6: Serve Hot
Serve immediately while the bread is warm and the cheese is molten. Stir the yolk and butter into the cheese and tear pieces of crust to dip into the filling.
Tips for Perfect Acharuli Khachapuri
- Use high-quality cheese. A mix of mozzarella and feta works well when traditional Georgian cheeses are unavailable.
- Don’t overbake. The crust should be golden, but the cheese should stay soft and stretchy.
- Work fast with the egg. Add it right after baking to allow the heat to cook the yolk just enough.
- Shape carefully. Make sure the sides are high enough to hold the filling without spilling.
Serving Ideas
Acharuli Khachapuri is traditionally served on its own, but you can pair it with a light salad, pickled vegetables, or a simple soup to balance its richness. It also works well as a centerpiece for a weekend brunch table.
To enjoy it the Georgian way, use your hands, not utensils. Tear off the crust, dip it into the cheesy center, and savor the bold, buttery flavor in every bite.
Make Ahead and Storage
You can prepare the dough in advance and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and baking.
Leftovers can be stored in the fridge for up to 2 days and reheated in the oven at 350°F until warmed through. Avoid microwaving, as it can affect the texture of the cheese.
Final Thoughts
Georgian Acharuli Khachapuri is more than just bread. It’s an experience. From the boat-shaped crust to the molten cheese, rich egg yolk, and buttery finish, this dish is a warm, indulgent celebration of comfort food. With this recipe, you can recreate the flavors of traditional Georgian kitchens in your own home, no passport needed. Once you try it, you’ll understand why it’s a national treasure.