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This rustic Georgian cheese bread, known as Khachapuri, has become my weekend ritual whenever friends gather at my home. The combination of three cheeses melted together with fresh kale and a vibrant herb sauce creates an unforgettable dish that bridges comfort food with something truly special.
I discovered Khachapuri during a cooking class three years ago and have been perfecting my version ever since. The first time I served it at a dinner party, my dining table fell completely silent as everyone focused entirely on enjoying each bite.
Ingredients
- Pizza dough: The foundation of your Khachapuri providing the perfect vessel for all that cheese
- Mozzarella cheese: Creates that essential stretchy cheese pull that makes this dish so satisfying
- Feta cheese: Adds a tangy saltiness that balances the richness
- Provolone cheese: Contributes a mild smoky note to complete the cheese trio
- Fresh eggs: Create a luscious sauce when stirred into the hot cheese
- Tuscan kale: Adds color, texture and a nutritional boost
- Herb blend: Fresh basil, parsley and dill bring brightness to cut through the richness
- Garlic: Provides aromatic depth to the herb sauce
- Butter: A final richness that creates silky texture when stirred into the hot center
Step-by-Step Instructions
- Prepare the oven:
- Heat your oven to 450°F and line two baking sheets with parchment paper. This high temperature is crucial for achieving a golden crust while keeping the inside molten.
- Create the cheese filling:
- Combine mozzarella, feta, and provolone cheeses in a bowl and mix in one egg. This egg helps bind the cheeses together and creates a more cohesive filling that won't completely melt away during baking.
- Prepare the kale:
- Massage the kale with olive oil and season with salt and pepper. This important step softens the kale slightly and helps it roast properly without burning.
- Shape the dough:
- Divide the pizza dough in half and roll each piece into an oval about 10 inches long. This boat shape is traditional for Khachapuri and perfectly cradles the cheese filling.
- Assemble the Khachapuri:
- Place the cheese mixture in the center of each dough oval, leaving a border. Fold the edges over to create a boat shape around the cheese, then top with the prepared kale.
- First bake:
- Bake for 10 minutes until the crust begins to turn golden and the cheese starts melting. This initial bake sets the structure of the bread before adding the eggs.
- Add the eggs:
- Crack an egg into the center of each Khachapuri and return to the oven for 3-5 minutes. The whites should just barely set while the yolk remains runny.
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This dish has become my signature for brunch gatherings. The first time I made it for my mother, she immediately asked for the recipe and now prepares it whenever my siblings visit. Something about tearing off pieces of warm bread and dipping them into the cheesy center brings people together.
Make Ahead Options
You can prepare the herb sauce up to three days in advance and store it in the refrigerator. Just bring it to room temperature before serving. The dough can also be shaped and topped with cheese, then refrigerated for up to 12 hours before baking. This makes Khachapuri perfect for entertaining since most of the work can be done beforehand.
Regional Variations
Khachapuri comes in several regional variations throughout Georgia. The boat-shaped version in this recipe is known as Adjarian Khachapuri, from the coastal region of Adjara. Other popular versions include Imeruli Khachapuri, which is round and completely encloses the cheese, and Megruli Khachapuri, which has cheese both inside and on top.
Serving Suggestions
When the Khachapuri comes out of the oven, gather everyone around the table immediately. The traditional way to eat it is to tear off pieces of the crust and dip them into the cheese and egg mixture. Serve alongside a simple cucumber and tomato salad dressed with red wine vinegar to balance the richness of the cheese bread.
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This recipe will quickly become a favorite, bringing people together with each cheesy, buttery, and satisfying bite.
Frequently Asked Questions
- → Can I make Khachapuri ahead of time?
While Khachapuri is best enjoyed immediately after baking when the cheese is melty and the egg is perfectly cooked, you can prepare the components ahead of time. Make the dough and herb sauce up to 24 hours in advance. Assemble and bake just before serving for the optimal experience.
- → What's the best way to eat Khachapuri?
The traditional way to eat Khachapuri is to tear off pieces of the bread crust and dip them into the cheese and egg mixture in the center. The butter and egg should be stirred into the hot cheese immediately when it comes out of the oven, creating a creamy, dippable center.
- → Can I substitute other cheeses in Khachapuri?
Yes, while traditional Khachapuri uses a Georgian cheese called sulguni, this adaptation with mozzarella, feta, and provolone works beautifully. You could substitute with other melting cheeses like fontina, Monterey jack, or Havarti, but try to maintain a balance of mild and tangy flavors.
- → What can I substitute for kale in this dish?
If you're not a fan of kale, you can substitute spinach, Swiss chard, or arugula. You could also omit the greens entirely and stick with the traditional cheese filling, though the kale adds nice texture, color, and nutritional value.
- → Is Khachapuri difficult to shape?
Shaping Khachapuri is easier than it looks! After rolling the dough into an oval, you simply fold the edges over the cheese filling to create a boat shape. The key is to ensure the edges are sealed well to prevent cheese from leaking during baking.
- → Can I freeze Khachapuri?
Yes, you can freeze Khachapuri before adding the egg on top. Bake it until the crust is golden but not fully done, let cool completely, then wrap tightly and freeze. When ready to eat, thaw completely, then reheat in a 350°F oven until hot, add the egg and finish baking.