If there’s one dish that captures the soul of Georgian cuisine, it’s Ajaruli Khachapuri. This boat-shaped bread overflows with molten cheese, a fresh egg yolk, and a pat of butter that melts into every bite.
For Lela Shaduri, former pastry chef at Chama Mama in New York City, this bread represents more than a recipe.
“In Georgia, khachapuri isn’t just a dish. It’s how we gather, how we show love. My mom made it for birthdays, Sundays, really any excuse,” says Lela, who learned to cook at her mother’s side in the mountainous region of Imereti.
Today, from her apartment in New York, Lela still makes Ajaruli Khachapuri for friends and family. It is always the first thing to disappear from the table.
A Taste of Georgia: Where Comfort Food Comes Alive
Nestled between Europe and Asia, Georgia’s culinary identity is bold, rich, and deeply rooted in tradition. Its food reflects the landscape: lush green valleys, mountain villages, and warm hospitality.
Travel to Georgia has grown by 45 percent in the past five years, according to the World Tourism Organization, with cuisine listed among the top reasons people visit. Khachapuri has become a beloved favorite among both locals and visitors.
“You’re supposed to break the crust and dip it right in. That’s how it’s done in Batumi,” Lela explains, grinning. “No forks, no knives. Just hands and happiness.”
What Makes Ajaruli Khachapuri So Special?
Unlike other regional versions of khachapuri, the Ajaruli style comes from the coastal region of Adjara. The bread is shaped like a canoe to hold its rich filling of cheese, egg, and butter. The dough is soft and slightly chewy. The cheese melts into a savory, bubbling pool. Right before serving, an egg yolk is added along with a pat of butter to stir into the hot cheese center. This is the kind of bread that leaves an impression. It’s interactive, indulgent, and unforgettable.
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
Can’t find traditional cheese?
Mozzarella combined with feta is a great substitute for sulguni or imeruli cheese.Make ahead tip:
The dough can be prepared the day before and refrigerated overnight.Don’t overcook the yolk:
It should be runny. That silky texture is the magic.
“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.”
Recipe provided by ZestYear’s contributor Lela Shaduri
