Georgian cuisine. Adjarian khachapuri. Sofia

suluguni cheese

🥗Healthier: mozzarella

💰Cheaper: cheddar

Mozzarella provides a similar texture with fewer calories.

feta cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta offers a creamy texture with lower salt content.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

water

🥗Healthier: broth

💰Cheaper: tap water

Broth adds flavor without significant cost.

Put flour, salt, and sugar into a bowl.

Add yeast and mix it with milk.

Knead the dough with hands until it reaches the desired consistency, ensuring it doesn't stick to hands; add oil if necessary.

Cover the dough with a damp towel and place it in a warm place for 2-3 hours to rise.

Grate suluguni cheese and gouda cheese (or mozzarella) for the filling.

Mix the grated cheese with some milk and butter.

Roll out the dough using a glass (due to lack of a rolling pin).

Spread the cheese mixture over the surface of the rolled-out dough, ensuring most filling is in the middle.

Shape the dough into a boat form.

Grease the khachapuri with egg yolk.

Bake in the oven for 15 minutes at 240°C (464°F).

Add egg yolk 2 minutes before the khachapuri is fully baked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens