ACHARULI – AJARIAN KHACHAPURI

Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes.

In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made. Find it here.

In this article we will show how to make Acharuli (Georgian: აჭარული ხაჭაპური) from Ajara, in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving.

Ingredients: 200 grams of khachapuri dough and up to 100 grams of flour.

Prepare the dough as per the step-by-step guide in the link to the article mentioned above.

The recipe for the dough is enough to make 3 or 4 khachapuri so you will need to reduce the quantity of the dough ingredients if you only want to make one or two.

3 eggs, 20 grams of butter and 100 grams of Sulguni cheese and 100 grams of Imeretian cheese  (alternatively, you can use only imeretian cheese or mozzarella).

Grate the cheese.

Add the grated cheese, one egg and butter to a mixing bowl.

Mix the ingredients with a fork.

Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri.

Knead the dough before using. Leave for 10 minutes and then make a flattish boat shape, like in the picture below.

Spread the cheese filling onto the middle of the dough.

Fold the sides and ends of the dough, like in the picture below.

Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated hot oven for about 12 minutes at a high temperature.

After 12 minutes take out the khachapuri, glaze the surface with the egg yolk and add a raw egg to the cheese.

Bake for 3 minutes at a high temperature.

Serving: The Ajarian khachapuri is served hot and traditionally served with butter. The butter and egg are mixed together with a knife and fork and eaten together with little pieces of the bread part of the khachapuri.

Enjoy this famous Georgian dish! 

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Comments
13 Responses to “ACHARULI – AJARIAN KHACHAPURI”
  1. Thank you for a nice description! The pictures helped me alot. I made adjarian khachapuri today and the result was perfect!

  2. kirsanny says:

    Just wanted to say that I tried Adjarian khachapuri with your recipe and the result was absolutely perfect and all kinds of delicious!

  3. emw says:

    Are you limited to the type of cheese you can use in this dish, or could you use a combo of different cheeses?

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  1. […] for the khachapuri here is the recipe. Georgian Recipes did such a good job explaining it that I don’t really have anything to add. […]

  2. […] completou doze anos. não do jeito como queria, já que pretendia ter escrito mais. como consolo, vai aqui uma receita de khachapuri, um prato georgiano que ando com muita vontade de comer. não é por falta de inspiração ou de […]

  3. […] a few things.   The recipe is very loosely adapted from here, and you’ll see that I’ve made quite a few adjustments.  First, for a lack of Georgian […]

  4. […] which I can’t remember the name of which uses puff pastry instead, and I ordered the beastly acharuli khachapuri pictured above. The design of the place was nice (green and white is my favourite colour […]

  5. […] which khachapuri recipe to make, but ultimately we were sold by the beautiful end result of our original reference recipe. Amid it’s beauty, however, the recipe itself was fairly hard to follow in its current […]

  6. […] obviously has its own regional recipe.  The one I offer today is adapted very slightly from the recipe for Adjarian khachapuri that is listed on the food section of the Georgia About tourism blog, for […]

  7. […] This is one where dough is formed into an open gondola shape and is topped with a raw egg and butter before serving. for the recipe you can see. […]

  8. […] ‘Acharuli’  [Ajarian Khachapuri] […]



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