This Georgian cheese boat, also known as khachapuri, is a delightful combination of a soft, golden crust filled with rich, melted cheese. Perfect for brunches, cozy dinners, or gatherings, it’s a dish that exudes comfort and tradition with every bite.
Ingredients Overview
The dough’s ingredients work together to create a soft, airy base. Warm milk activates the yeast, while the egg and sunflower oil add richness and elasticity. The filling combines Imeruli and Sulguni cheeses, known for their melting qualities and tangy flavor. If these cheeses aren’t available, mozzarella or feta can be excellent substitutes. Fresh butter and an egg yolk complete the dish, adding a luxurious texture and flavor.
Step-by-Step Preparation
Start by preparing the dough. Warm milk is essential for activating the yeast, creating a fluffy and light base. Once combined with yeast, let the mixture sit until it becomes frothy, a sign the yeast is active. Kneading the dough until smooth and elastic is crucial for achieving a soft texture. Allow the dough to rise in a warm, draft-free area until it doubles in size.
Grate the Imeruli and Sulguni cheeses, mixing them in a small bowl. This combination provides the perfect balance of creaminess and tang. Distribute the cheese evenly during assembly, ensuring it melts uniformly without becoming compacted.
Roll out the dough into a large, thin circle. To create the signature boat shape, place lines of cheese along the edges, then roll them tightly toward the center, forming two parallel tubes. Pinch the ends together and gently pull them apart in the middle, creating an open center to hold the remaining cheese.
Bake the assembled khachapuri at 220°C (425°F) until the crust is golden and the cheese is bubbling. Add the egg yolk to the center and bake for an additional 1-2 minutes, ensuring the yolk remains creamy. A final touch of melted butter over the cheese elevates its richness.
Recipe Tips & Frequently Asked Questions
Use a digital thermometer for milk:
Ensure the milk is around 40°C/102°F to activate the yeast without killing it.
Let the dough rise properly:
A warm, draft-free spot ensures optimal rising.
Experiment with cheeses:
Mozzarella, cheddar, or gouda can offer different flavor profiles.
Can I use other cheeses?
Yes, softer cheeses with good melting properties work well.
Is the dough make-ahead friendly?
Yes, it can be stored in the fridge overnight and used the next day.
How do I keep the yolk creamy?
Bake it briefly, just enough to slightly set the yolk without overcooking.
What to Serve With This Recipe
Pair this cheesy delight with fresh salads dressed in a tangy vinaigrette to balance its richness. Serve it alongside hearty soups like borscht or lentil stew for a comforting meal. For added contrast, include pickled vegetables or fresh herbs as accompaniments.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in the oven at 180°C (350°F) to restore the crust’s crispness. For long-term storage, assemble the khachapuri and freeze before baking. Bake directly from frozen for fresh results.
The Georgian cheese boat is a dish that brings together rich, comforting flavors and a versatile appeal. Whether you enjoy it as a standalone meal or paired with sides, its warm, cheesy goodness is sure to delight. Experiment with different fillings and serving options to make it your own culinary masterpiece.
Ingredients
Dough
200 g (1⅔ cups) all-purpose flour
75 ml (⅓ cup) warm milk, heated to 40°C/102°F
8 g (1 tsp) salt
2 g (½ tsp) active dry yeast
1 large egg
1 tbsp sunflower oil
Filling
200 g (2 cups) grated Imeruli cheese (see note)
150 g (1½ cups) grated Sulguni cheese (see note)
15 g (1 tbsp) unsalted butter
1 egg yolk
Instructions
Dough
In a large mixing bowl, combine the warm milk and yeast, whisking gently. Let the mixture sit for 5-10 minutes until it becomes fragrant and slightly frothy. Once the yeast has bloomed, whisk in the egg and sunflower oil until fully incorporated.
In a separate bowl, mix the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or silicone spatula until the flour is fully absorbed, forming a rough dough.
Transfer the dough onto a clean work surface and knead for approximately five minutes until smooth and elastic. Place the kneaded dough into a lightly oiled bowl, cover with plastic wrap or a damp tea towel, and let it rise in a warm area for about 1 hour or until it doubles in size.
Assembly & Baking
Preheat your oven to 220°C (425°F). In a small bowl, mix the grated Imeruli and Sulguni cheeses and set aside.
Punch down the risen dough gently and turn it out onto a lightly floured surface. Roll the dough into a circle about 35 cm (14 inches) in diameter and 5 mm (¼ inch) thick.
Spoon a line of cheese along the top and bottom edges of the circle, leaving a small border of about 2 cm (½ inch). Roll the edges tightly towards the center to create two parallel cheese-filled tubes. Pinch the ends together to form an oval shape with an open center, resembling an eye. Fill the center with the remaining cheese, ensuring it is evenly distributed but not pressed too firmly.
Place the assembled dough on a parchment-lined baking sheet. Lightly beat an egg and brush it over the exposed dough edges using a pastry brush. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove the khachapuri briefly from the oven, add the egg yolk to the center of the melted cheese, and return it to the oven for 1-2 minutes until the yolk is slightly set. Once baked, immediately top the cheese with a dollop of butter.
Serve your Georgian cheese boat hot and enjoy the creamy, cheesy goodness.
Georgian Cheese Boat Recipe
Ingredients
Dough
- 200 g 1⅔ cups all-purpose flour
- 75 ml ⅓ cup warm milk, heated to 40°C/102°F
- 8 g 1 tsp salt
- 2 g ½ tsp active dry yeast
- 1 large egg
- 1 tbsp sunflower oil
Filling
- 200 g 2 cups grated Imeruli cheese (see note)
- 150 g 1½ cups grated Sulguni cheese (see note)
- 15 g 1 tbsp unsalted butter
- 1 egg yolk
Instructions
Dough
- In a large mixing bowl, combine the warm milk and yeast, whisking gently. Let the mixture sit for 5-10 minutes until it becomes fragrant and slightly frothy. Once the yeast has bloomed, whisk in the egg and sunflower oil until fully incorporated.
- In a separate bowl, mix the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or silicone spatula until the flour is fully absorbed, forming a rough dough.
- Transfer the dough onto a clean work surface and knead for approximately five minutes until smooth and elastic. Place the kneaded dough into a lightly oiled bowl, cover with plastic wrap or a damp tea towel, and let it rise in a warm area for about 1 hour or until it doubles in size.
Assembly & Baking
- Preheat your oven to 220°C (425°F). In a small bowl, mix the grated Imeruli and Sulguni cheeses and set aside.
- Punch down the risen dough gently and turn it out onto a lightly floured surface. Roll the dough into a circle about 35 cm (14 inches) in diameter and 5 mm (¼ inch) thick.
- Spoon a line of cheese along the top and bottom edges of the circle, leaving a small border of about 2 cm (½ inch). Roll the edges tightly towards the center to create two parallel cheese-filled tubes. Pinch the ends together to form an oval shape with an open center, resembling an eye. Fill the center with the remaining cheese, ensuring it is evenly distributed but not pressed too firmly.
- Place the assembled dough on a parchment-lined baking sheet. Lightly beat an egg and brush it over the exposed dough edges using a pastry brush. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
- Remove the khachapuri briefly from the oven, add the egg yolk to the center of the melted cheese, and return it to the oven for 1-2 minutes until the yolk is slightly set. Once baked, immediately top the cheese with a dollop of butter.
- Serve your Georgian cheese boat hot and enjoy the creamy, cheesy goodness.
