Khachapuri Adjaruli
Sometimes called a cheese boat, this traditional Georgian dish combines homemade bread with a buttery, herbaceous filling of egg yolks and cheese. Khachapuri, which combines the Georgian words for “cheese curds” and “bread.” has different iterations throughout the country, but is typically made with tangy imeruli and sulguni cheeses, but for this version, we’re utilizing mozzarella, feta, and herb goat cheese to bring that bright lactic tang.
Featuring
prep time
80minutes
assembly time
25minutes
Serves
4people
preparation & ingredients
1 tsp. Active dry yeast (or ¾ tsp. instant yeast or 2 ¼ tsp. fresh yeast)
1 Tbsp. + 1/4 cup Murray’s Koroneiki EVOO, 750 mL
1 tsp. White sugar
1 ½ tsp. Kosher salt
4 cups All Purpose Flour
SUBSTITUTE: 12-14 oz. store-bought pizza dough
3 Tbsp. Arethusa Dairy Salted Butter, 8 oz. (+ 2 Tbsp. cold butter for serving)
2 Egg yolks
¼ cup Parsley, roughly chopped
1 Murray’s Buffalo Mozzarella, 8 oz.
1 Vermont Creamery Small Herb Goat Log, 4 oz.
3.5 oz. Murray’s Feta Cup, 7 oz.
products in this recipe
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