Georgian Khachapuri with Cheese and Green Onions

Name: Georgian Khachapuri with Cheese and Green Onions
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 1 ¼ teaspoons active dry yeast; 1 cup warm water; 1 ½ cups crumbled feta cheese; 1 ½ cups shredded mozzarella cheese; ½ cup finely chopped green onions; 2 tablespoons unsalted butter, melted; 4 large eggs; 2 tablespoons melted butter

A bubbling blend of gooey cheese and fresh greens in a homemade bread

This traditional Georgian dish features a delightful combination of cheeses and green onions enveloped in a boat-shaped bread, perfect for any meal.

1 h 45 min
4
Intermediate

Ingredients

For the Dough

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 ¼ teaspoons active dry yeast

1 cup warm water

For the Filling

1 ½ cups crumbled feta cheese

1 ½ cups shredded mozzarella cheese

½ cup finely chopped green onions

2 tablespoons unsalted butter, melted

For the Topping

4 large eggs

2 tablespoons melted butter

Preparation

Preparing the Dough

Combine dry ingredients

In a large bowl, combine flour, salt, sugar, and yeast.

Add warm water

Gradually add warm water, mixing until a soft dough forms.

Be sure the water is warm, not hot, to activate yeast properly.

Knead and proof

Knead the dough for 5–7 minutes, then cover and let rise for 1 hour in a warm place.

Preparing the Filling

Mix cheeses

In a medium bowl, combine feta and mozzarella cheeses.

Add green onions

Mix in the chopped green onions.

Use fresh green onions for the best flavor and texture.

Incorporate butter

Add melted butter and stir to combine thoroughly.

Cooking Process

Shaping the Khachapuri

Divide dough into four portions and shape into oval boats, leaving a well in the center for filling.

Fill and Bake

Fill each dough well with cheese mixture. Bake in a preheated oven at 450°F (230°C) for 12–15 minutes until dough is golden.

Final Touch

Remove from oven, add an egg yolk to each khachapuri center, and return to oven for 3–4 minutes.

Plating & Serving