How to Make Adjaruli Khachapuri (Georgian Cheese Bread) 

:-) I was glad to see a presentation of Adjaruli Khachapuri in your youtube channel. HOWEVER!!! ;-) you did and didn't do some things that our Georgian Mother Approved recipe called for. So the story: Some friends here in the states hosted a high school exchange student 17 years ago. At the 15 year point we were able to go visit him in Tbilisi. He made it a point to introduce is to lots of Georgian foods, various Khachapuri among them. Ask for and found a Georgian recipe, and ask him to show it to his mom, who doesn't speak English. She looked it over carefully and approved. So now the differences: 1. The Georgian recipe does not use salt in the dough. I questioned this and she confirmed that it should not use salt. One of the cheeses used is vary salty. Here in the states I use salt. In fact I use whatever dough I have waiting in the fridge, if available. 2. When rolling the gunwales of the canoe, roll in a good measure of the cheese mixture. Yes, that makes it a stuffed crust. 3. Speaking of cheeses, you are correct that you can't get Georgian cheeses here. :-( The problem with just using the two cheeses you mentioned is that one of the Georgian cheeses is vary funky. Not adding a third cheese to get the funk reduces the interesting flavors of the dish. Chris gets us a Buffalo cheese from Murray's, Quattro Portoni Casatica, we think. 4. After 12 of those 15 minutes in the oven pull it out, make a divot in the cheese, crack a full egg into the divot and put it back in the over for the last three minutes. The egg will be partially cooked, but like in your example will complete cooking at the table and as it's mixed. 5. When it comes out of the oven, put a big pat of butter on top. Then present at the table. 6. The mixing can be done with the bow and stern of the canoe or the fork. Bow and stern being the more traditional. 7. These can be made in a wide range of sizes from singles, slightly smaller than you demo'd, to one big enough for a table full of teenage boys. Put one egg in for each person at the table. These comments and changes really don't make it any harder to create your wonderful cheese canoe. Again, thanks for showcasing one of the fun Georgian foods. David Heinsohn

More regional or local specialty recipes please! Love 'em, they're the most interesting!

Made this tonight, was absolutely fantastic! Two things I would say, use whole milk mozzarella for the best cheese pull; I used part skim, and while delicious, gave a very poor pull. The other thing, I used the food processor to finely chop up the feta, so it incorporated into the sauce easily. I will absolutely do this recipe again!

I've done this several times for dinner party appetizer & its so fun & interactive & delicious!

I am from Georgia and I have to say. Brian, you did an amazing job, you absolutely nailed it man, well done. Probably the best Adjaruli made outside of Georgia.

I made this for the first time this spring, for Eostara. Delicious and gooey

It is recommended to wrap cheese into the edges of the dough and to put the khachapuri back to the oven after putting an egg into the cheese for a short while unlike the way it is done in the video

The most sensual of appetizers

This is on my last meal list OMG😋

Great job guys!

This video really helped in shaping my khachapuri

Hey, you have to put the whole egg in there until the khachapuri is still hot and the cheese is still boiling, and then don't stir everything so much. Then you cut corners and put them in the middle. This is how you taste everything individually: butter, egg white, and cheese. I've noticed that in restaurants the chefs avoid adding the egg whites because they're afraid not everyone will like the raw egg whites but believe me it's really awesome

Brian and Julia have great chemistry!

Unfortunately, they don't make it quite like that. Actually, after 5:50 they add one egg and butter, BUT after that they put the khachapuri back in the oven for a few minutes, so that the egg white cooks just a little, and then it is served. Khachapuri is not eaten with a fork (that's how the locals will immediately recognize you as a foreigner), but by torn off the tip, then tip dipped in cheese and egg, mixed (as you did with a fork) and consumed. Still, thanks for a recipe, it's nice to know what "supplement cheese" variants we can use outside of Sakartvelo.

It is a boat shape, but it's close enough to a football shape that I'm gonna make several of these for a Super Bowl party! 🧀🏈

I have sometimes put an egg on leftover pizza for breakfast. This is a type of Georgian pizza and looks fantastic.

Yummmm!

That looks pretty easy to make as well.

Wow !!!

Just made this and it's magnificent. Might even use this dough for pizza, too.

OMGosh, A chubby bunny's best friend. I can't wait to try this recipe. Off to the grocery store to collect all of the delicious ingredients now. 🤗🌻🤗

😋nomm nomm I woulda used a spoon to scoop more cheese on, thanks for sharing.

Just watched the champion cheese pull on Public tv and had to come get the recipe!

Here’s wondering if it would help to blend the two cheeses together before filling the bread.

You should return khachapuri back after adding the egg yolk for 3 minutes. We don't do row egg :-)

Sounds a lot like like Malayalam ( Kerala - South India) to me : Uli means onion, puri is bread, khacha sounds like Malayalam but I dont know what it may mean. So, Onion---- Bread from Adja. But I dont see any onion in this bread.

so khacha means cheese curd, puri means bread, and together, khachapuri means cheese (curd) bread!

Am I having dejavu or has this been uploaded before?

Hi what kind of dough the georgions use to make khachatori thank you

Mmmm I bet this is a better way to make Korean cheese corn 😋

Definitely not pandemic food.

Am dying to try this.

Perhaps due to my congenital blindness, it's unclear to me at which point the fetta is added to the mozzarella, since Brian refers to the incorporation of all the cheese curds into the mozzarella post-baking, while incorporating the egg yolk and butter.

The chain baker. Enough said.

Yep. That looks simply decadent.

Have you tried this with a French sheep's milk Feta? I bet it would be even creamier.

Why not roll some cheese on the sides as you’re rolling the sides in so the sides are all stuffed with cheese as you break it apart?

You can search it's history

testing corner: oven mitts

Use milk, and wrap cheese into the dough.

❤🇬🇪

My husband saw me preparing to make this and watching this video....he got excited...in more than one way 😅

From a Georgian woman. the authentique Acharuli khachapuri- 4 ways! See it here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fXinZ21qAIQ.html

Can it be done without feta? Not the biggest fan of the feta...

Dive , yum

Can this be made without the egg yolk?

I don't think mozzarella would be a good substitute, because I would say a good Sulguni cheese is a stronger flavour than mozzarella. Also traditionally it is served with the egg and butter on top and you are meant to mix it with the bread yourself. We have eaten many in Tbilisi and Batumi.

I don't really like mozzarella or feta... What other types of cheeses can I sub for these?

this is so inauthentic its basically Chinese American food. given you cant get georgian cheese, thats fine, but everything else is off. They didnt even create the "stuffed crust" that Ive found in every authentic Georgian recipe and heard from people who know georgian culture, did you guys even research this dish?

Kacha puri is an Indian name KACHA MEANS SPACE INBETWEEN AND PURI MEANS BREAD

A ruler? No.

The crust is supposed to be stuffed with cheese, and egg goes on top....🤫

cohesive ball, cohesive ball, cohesive ball...

Take bread. Add cheese. Prep time 2 minutes. Cook time 30 seconds in the microwave.

Noooooooooooooooo, don't pop the egg 🥚 😢

The state of Georgia prefers Lan’s cheese bread.

A"DJ"aruli" is a wrong spelling initiated by Russians because they lack the letter 'CH" in their alphabet. Correct and simplified spelling is ACHARULI especially since Georgians have the letter CH in the alphabet!

Canoe ... Muh-huh

no thanks to your jew paywall on the recipe. I'll get it from an actual Georgian.

messy. not worth trying

There is nothing special about this cheese bread. Every country in East Europe and Balcans has a variation of this bread. The most famous is Pirozhki.