Khachapuri

Khachapuri

While Georgia isn’t technically part of the Middle East, it sat along the old Silk Road trade route, absorbing and sharing flavours with its neighbours. This dish is a national staple in Georgia — rustic, indulgent, and unapologetically cheesy.

Traditionally, Khachapuri is made using Georgian cheeses like Suluguni or Imeretian cheese, which have a stretchy melt and slight tang. But since these are difficult to find in normal supermarkets, I use a combination of mozzarella, feta and ricotta to replicate that same balance of saltiness and tenderness. The result is still everything it should be — comforting, rich and incredibly satisfying.

Once it comes out of the oven, a raw egg yolk and a small knob of butter are stirred into the molten cheese. The ritual is beautiful — vigorous mixing in the steaming centre before tearing off pieces of bread to scoop up the creamy, silky cheese filling. Pure decadence.

Ingredients

For the dough

• 2 ½ – 3 cups 00 flour (or strong white bread flour)
  
  

• 10g yeast
  
  

• 1 tbsp sugar
  
  

• 1 tbsp salt
  
  

• 1 cup lukewarm water
  
  

For the filling

• 100g feta cheese
  
  

• 150g mozzarella (grated or torn)
  
  

• 50g ricotta or cottage cheese (optional but adds extra creaminess)
  
  

To finish

• 1 egg yolk (per khachapuri)
  
  

• Small knob of butter
  
  

• 1 beaten egg for egg wash
  
  

• Sesame seeds (optional)
  
  

• Homemade chilli paste to serve (optional but recommended)
  
  

Method

Make the dough

1. In a bowl, mix the yeast, sugar and lukewarm water. Let it sit for 5–10 minutes until frothy.
   
   

2. Add the flour and salt, and knead until smooth and elastic (about 8–10 minutes).
   
   

3. Cover and allow to proof until doubled in size.
   
   

4. Once risen, divide the dough into balls (depending on how big you want your khachapuri). Proof again for 20 minutes.
   
   

Shape and fill

1. Preheat the oven to its highest setting and place a baking tray inside to heat.
   
   

2. Mix the mozzarella, feta and ricotta together in a bowl.
   
   

3. Roll each dough ball into an oval, then roll the long edges inward to create a boat shape, pinching the ends.
   
   

4. Fill generously with the cheese mixture.
   
   

5. Brush the dough with egg wash and sprinkle with sesame if you like.
   
   

Bake

1. Slide onto the preheated tray and bake for 10–15 minutes, or until the bread is golden and the cheese is bubbling.
   
   

Finish

1. Remove from the oven, add a raw egg yolk in the centre and a small piece of butter.
   
   

2. Mix the yolk and butter into the hot cheese so it melts and emulsifies.
   
   

3. Serve immediately with chilli paste.