Adjarian khachapuri is a delectable dish that epitomizes the essence of the Republic of Adjara in southwestern Georgia. Among the many culinary delights found in Georgian cuisine, this uniquely shaped creation stands out as one of the most beloved and recognizable.
This iconic dish symbolizes the warmth of Georgian hospitality, the gentle glow of the southern sun, and the expansive beauty of the Black Sea. Shaped like a boat, Adjarian khachapuri is filled with a heavenly combination of melted cheese, a generous pat of butter, and a rich egg yolk, all melding together to create a tantalizing experience. The shape and ingredients reflect the vibrant sun of the Adjarian subtropics and the coastal heritage from which the khachapuri originated.
Historically, Adjarian khachapuri was round in shape and known as “penerli.” It first emerged in the Batumi region during the 15th to 16th centuries, believed to have been introduced by the Ottoman Turks during their three centuries of influence in Adjara. Historical records indicate that the dish retained the name “penerli” until the 1950s, when the modern name gradually took its place. It was during this period that the shape of the khachapuri began to evolve into the boat-like form we know today.
The classic recipe for Adjarian khachapuri features Imeretian cheese, yeast dough, egg, and butter. To prepare it, the dough is rolled out into a rectangle, with the two ends formed into symmetrical rolls around portions of cheese evenly distributed along the edges. This technique tucks the cheese into the dough, enhancing the dish’s flavor. The edges of the dough are then connected to create the signature boat shape. To cook the khachapuri, shredded cheese is placed in the center, and the dough is brushed with egg yolk and butter before being baked in the oven. Just a few minutes before it’s fully cooked, a whole egg yolk is added to the center atop the cheese. After a brief additional cooking time, a generous piece of butter is nestled into the melted cheese, completing this indulgent dish.
Adjarian khachapuri is both filling and rich in calories, making it a satisfying meal. It’s customary to enjoy khachapuri with your hands: tear off small chunks of the hot bread from the edges of the doughy boat and dip them into the luscious melted cheese, buttery goodness, and runny egg yolk.
Restaurants typically offer this dish in small, medium, or large portions, and you may even have the option to choose one, two, or three egg yolks. In modern times, khachapuri can be customized with various toppings, including minced meat, beans, sautéed vegetables, spinach, stewed mushrooms, chicken, tomatoes, and the eggplant-based ajapsandal. However, the classic Adjarian khachapuri recipe remains a simple yet delightful combination of melted, stretchy Imeruli cheese and that signature egg yolk. If you find yourself in Georgia, especially in Adjara, be sure to savor this culinary treasure!