Ajaruli Khachapuri is the kind of bread you make when you expect people to gather around the table. Warm and filled with melted cheese, egg yolk, and butter, it’s meant to be pulled apart by hand and eaten while it’s still hot. For Lela Shaduri, former pastry chef at Chama Mama in New York City, khachapuri has always been more than something to serve. As she puts it, “In Georgia, khachapuri isn’t just a dish. It’s how we gather, how we show love.” She remembers her mother making it for birthdays, Sundays, and really any excuse, while teaching her to cook in the mountainous region of Imereti.
Today, from her apartment in New York, Lela still makes Ajaruli Khachapuri for friends and family. It’s the dish she brings out when she wants people to slow down, sit close, and eat together. Without fail, it’s the first thing to disappear.
A Taste of Georgia: Where Comfort Food Comes Alive
Georgia sits at the crossroads of Europe and Asia, and its food reflects that history. The cooking is generous and bold, shaped by mountain villages, coastal regions, and a strong culture of hospitality. Meals aren’t rushed. Bread is torn, not sliced. Dishes are shared and passed around the table.
Interest in Georgian cuisine has grown alongside travel to the region. According to the World Tourism Organization, Georgia has seen a significant increase in visitors in recent years, with food often cited as one of the main reasons people come. Khachapuri, in all its regional forms, has become one of the country’s most recognizable dishes.
When Lela serves Ajaruli Khachapuri, she explains exactly how it should be eaten. “You’re supposed to break the crust and dip it right in. That’s how it’s done in Batumi,” she says with a grin. “No forks, no knives. Just hands and happiness.”
What Makes Ajaruli Khachapuri So Special?
Khachapuri comes in many variations, but the Ajaruli style comes from the coastal region of Adjara. Its boat shape isn’t just for show. It’s designed to hold the rich center of melted cheese, butter, and egg. The dough stays soft with just enough chew. The cheese bubbles and browns at the edges. Right before serving, an egg yolk and a pat of butter are added and stirred into the hot center, creating a silky sauce you scoop up with torn pieces of crust.
It’s interactive in the best way. You don’t just eat it. You gather around it.
Ajaruli Khachapuri Recipe
Makes 2 breads | Total time: 1.5 hours (including rising)
Ingredients:
For the dough:
2 ¼ teaspoons active dry yeast (1 packet)
¾ cup warm milk (not hot)
1 teaspoon sugar
2 cups all-purpose flour (plus more for dusting)
½ teaspoon salt
1 tablespoon olive oil
For the filling:
1 cup shredded low-moisture mozzarella
1 cup crumbled feta or farmer’s cheese
1 cup shredded muenster or Monterey Jack
2 egg yolks
2 tablespoons unsalted butter, room temperature
Instructions:
1. Make the dough
In a small bowl, combine yeast, sugar, and warm milk. Let sit for 10 minutes until foamy.
In a separate large bowl, mix flour and salt. Add in the yeast mixture and olive oil. Stir until combined, then knead on a floured surface for 7 to 8 minutes until the dough is smooth.
Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
2. Shape the boats
Preheat oven to 475°F (245°C). Line a baking sheet with parchment paper.
Divide dough in half. Roll each piece into a 10-inch oval. Twist the long edges inward to form a boat shape, pinching the ends to seal.
3. Fill with cheese
Mix all the cheeses together. Fill the center of each boat generously, keeping the edges clean.
Bake for 12 to 14 minutes until the crust is golden and the cheese is bubbling.
4. Add the egg yolk and butter
Remove from the oven. Gently place one egg yolk in the center of each bread and top with 1 tablespoon of butter. Return to the oven for 1 to 2 minutes to slightly warm the yolk.
5. Serve immediately
Tear off the crust and dip it into the cheesy, buttery center while it’s hot.
Lela’s Secrets for a Perfect Khachapuri
If you can’t find traditional Georgian cheeses like sulguni or imeruli, Lela recommends keeping it simple. Mozzarella combined with feta gives you the right balance of melt and salt.
The dough can be made a day ahead and refrigerated overnight if you want to plan ahead.
Most important, don’t overcook the egg. The yolk should stay soft. That creamy texture is what brings everything together.
“It’s always the first thing gone at any party,” Lela laughs. “People take one bite and ask for the recipe before they finish chewing.”
If you’re looking for a dish that brings people to the table and keeps them there, this one does exactly that.
If you enjoy discovering dishes from other cultures, you’ll find more recipes like this on our International Flavors recipe page.
Recipe provided by ZestYear’s contributor Lela Shaduri
