Adjarian Khachapuri

The closest substitute is a combination of low-moisture whole-milk mozzarella (the block kind, not fresh in brine) and feta. Use 300 g mozzarella for the stretch and melt, plus 100 g crumbled feta for the saltiness and slight tang that sulguni has. Adding 2–3 tablespoons of ricotta or full-fat cottage cheese makes the filling creamier, closer to the Georgian imeruli cheese that is also traditionally used. Avoid hard aged cheeses — they break and become grainy when melted instead of pulling into strings. Never use pre-shredded cheese: the anti-caking coating prevents smooth melting.

Roll the dough into an oval, then tightly roll both long edges toward the centre — not just fold them, but roll them over the filling so they grip it. The two ends are the critical point: pinch them firmly, then twist each end like wringing out a cloth, pulling slightly outward as you do. Press the twisted ends flat onto the baking sheet so they can't unroll. Brush the sides with beaten egg before baking — it acts as a sealant and browns the edges. Letting the shaped boats rest 15 minutes before baking gives the dough time to relax into the shape.

Bake the filled boats at 220°C for 13–15 minutes until the sides are deep golden and the cheese is fully melted and bubbling throughout. Then remove from the oven, press a well in the centre of the cheese with a spoon, crack in one egg per boat and return for exactly 3–4 minutes — the white sets opaque, the yolk stays liquid. For a fully cooked yolk, 5–6 minutes. Do not leave it longer: the egg continues cooking for 1–2 minutes after you remove it from the oven as the hot cheese carries heat. Serve immediately — this dish waits for nobody.

Three common mistakes. First: the milk was too hot — above 45°C kills the yeast. It should feel comfortably warm on your wrist, around 38–40°C. Second: too much flour was added — khachapuri dough should be soft and slightly sticky, not firm like bread dough. Add flour gradually and stop earlier than you think. Third: insufficient rising time or too cold an environment. The dough needs 1–1.5 hours in a genuinely warm spot (near a radiator, or in an oven with just the light on) until it doubles. Test readiness by pressing a finger in: the indent should slowly spring back halfway.

Khachapuri arrives at the table straight from the oven — the cheese sets within 5 minutes, so there is no waiting. Drop a 10–15 g knob of butter directly into the hot filling next to the egg. Using a fork, stir the butter, runny yolk and molten cheese into a unified creamy sauce. Then break off the twisted ends of the boat with your hands — these are the natural dipping tools — and use them to scoop up the filling. Continue tearing strips from the sides and dipping as you eat. No knife, no plate, no utensils other than the fork for the initial stir. The boat shape exists precisely to make this hands-on eating method work.