Easy Khachapuri Recipe: Irresistible Georgian Cheese Bread
About this Recipe
By: Rachel
If you’ve never tried khachapuri, you’re in for a treat. This beloved Georgian cheese bread is comfort food at its finest. It’s warm, rich, and irresistibly gooey! Whether you’re getting it at a local bakery or trying an easy khachapuri recipe at home, it’s the kind of dish that instantly wins you over.
The Irresistible Georgian Cheese Bread
There’s a reason khachapuri has captured the hearts (and stomachs) of so many food lovers. It’s not just bread. It’s an experience of melted cheese, rich dough, unctuous egg, and comforting warmth that instantly transports you to a Georgian kitchen.
Khachapuri, the traditional Georgian cheese bread, might be the perfect food. Imagine a boat made of freshly-baked dough, filled with a flavorful medley of gooey cheeses, and topped with a fresh egg yolk and a pat of butter. Is it any wonder that this masterpiece is the national food of Georgia?
Where Khachapuri Comes From
If you were hoping for an esoteric geography lesson, you’re in luck! Georgia is a small country on the Black Sea, about the size of South Carolina. It borders Russia to the north, and Turkey, Armenia, and Azerbaijan to the south.
Despite its modest size, Georgia boasts a rich culinary heritage shaped by its location at the crossroads of Europe and Asia. Food is a cornerstone of Georgian culture, and dishes like khachapuri reflect that deep love for flavor, warmth, and shared meals.
Exploring Georgian Cuisine Beyond Khachapuri
Khachapuri is just one of the many amazing dishes you can find in this beautiful country. You can find khinkali, which are a little like the famous Chinese soup dumplings, xiao long bao. These little bundles of dough are stuffed with meat, spices, and broth. You turn them upside down and carefully take a bite from the side, slurping out the juice before eating them.
Mtsvadi is thought to be the oldest dish in Georgian cuisine. Meat is marinated in pomegranate juice and seasoned with salt before being grilled over vine branches, which imparts a unique, smoky flavor.
Different Types of Khachapuri
But back to khachapuri. This delicious Georgian cheese bread is different in every region of the country. The most famous version, Adjaruli khachapuri, comes from the coastal Adjara region. In other versions, the cheese is stuffed inside the dough (Imeruli khachapuri) or made with puff pastry (Penovani khachapuri). My favorite is definitely Adjaruli khachapuri. The way to eat it is to mix up the egg yolk and butter into the cheese, and dip a piece of the bread into this hot, melty goodness.
A Quick and Easy Khachapuri Recipe Hack
As delicious as khachapuri is, it is a lot of work to make. And when you’re having a craving and you need a khachapuri right now, the three-hour timeframe to make the authentic version can feel like an eternity.
For moments like these, having an easy khachapuri recipe up your sleeve can be a lifesaver. Even if it’s not traditional Georgian cheese bread, you can still capture that same warm, gooey comfort in a few clever shortcuts.
So, how did I come up with my own khachapuri recipe? One day, I was having such a craving and bemoaning the fact that Chito Gvrito is 1,200 miles away. As I stared morosely into the refrigerator, I noticed a portion of leftover garlic cheese bread, and inspiration struck. I simply hollowed out a section of bread, dropped in an egg, and baked it in the oven. Voilà—my craving was satisfied within minutes.
Authentic vs. Quick Khachapuri: Which One Wins?
Is real Georgian cheese bread worth the time and effort? Absolutely. If the opportunity to consume a fresh khachapuri presents itself, should you eat it? Most definitely! If you are craving some hot, cheesy goodness and need to consume it within minutes, will this quick khachapuri recipe hit the spot? For sure! For an appetizing side, try a comforting bowl of tomato soup.
Beverage Pairing
By: Olivia
Considering the Georgian origin of this dish, it’s only fitting to enjoy it with a glass of Georgian wine! Look for white wines made from local varieties like Tsolikouri or Rkatsiteli, or amber wines crafted from Rkatsiteli, Mtsvane, or Kisi. These grapes produce high acid and aromatic white and amber wines that offer brightness to cut through the cheesy garlic bread.
Garlic Bread Khachapuri
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 1-2 servings leftover garlic cheese bread or:
- 1 loaf French or Italian bread (sliced lengthwise)
- 1 stick (112g) unsalted butter (softened)
- 1-2 teaspoons garlic powder or:
- 2-3 cloves fresh garlic (minced)
- 2-4 large eggs
- 2 cups (240g) shredded cheese (If you have access to authentic Georgian cheeses, use 2 parts Imeretian cheese to 1 part Sulguni cheese. Otherwise, just use 2 parts mozzarella to 1 part feta—or whatever you have on hand.)
Step by Step Instructions
Step 1
- Preheat your oven to 400°F (200°C). If you are using leftover garlic cheese bread, skip to step 3.Transfer your bread to a sheet pan lined with foil.
Step 2
- Make the garlic butter by mixing it with the garlic powder or fresh garlic until thoroughly combined. If I am using fresh garlic, I like to grind it into a paste with a mortar and pestle before mixing it with the butter.
Step 3
- Using a spoon or your hands, scoop a section of bread out without piercing the bottom crust (this is where you will drop your egg). The hole should be longer and wider than you think—if you do not give the egg enough room to spread out, the white will not set fully, while the yolk will overcook. Scoop out a section for as many eggs as you want to use.
Step 4
- If you are making your own garlic bread, spread the butter generously over the bread and top with cheese.
- Drop your egg into the hole you have prepared.
Step 5
- How long to bake your egg depends on the size of the hole you have prepared and the size of your egg. For a runny to medium yolk, bake around 8-10 minutes. You may also wish to run it under the broiler for 2-3 minutes to brown the cheese. Keep a careful eye on your egg—you want a jiggly yolk and a fully set white.
- If desired, top with a pat of butter before eating—mix it with the yolk for a more khachapuri-like experience.
