How to Make Adjaruli Khachapuri (Georgian Cheese Bread)

Byamazingfoodstv


Test cook Bryan Roof shows host Julia Collin Davison how to make a Georgian specialty, Adjaruli Khachapuri.

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47 Comments

  2. Hey, you have to put the whole egg in there until the khachapuri is still hot and the cheese is still boiling, and then don't stir everything so much. Then you cut corners and put them in the middle. This is how you taste everything individually: butter, egg white, and cheese. I've noticed that in restaurants the chefs avoid adding the egg whites because they're afraid not everyone will like the raw egg whites but believe me it's really awesome

  3. A"DJ"aruli" is a wrong spelling initiated by Russians because they lack the letter 'CH" in their alphabet. Correct and simplified spelling is ACHARULI especially since Georgians have the letter CH in the alphabet!

  7. this is so inauthentic its basically Chinese American food. given you cant get georgian cheese, thats fine, but everything else is off. They didnt even create the "stuffed crust" that Ive found in every authentic Georgian recipe and heard from people who know georgian culture, did you guys even research this dish?

  13. I am Georgian living abroad, I also either mix mozzarela and feta or mozzarela and brie. Even though it might seem similar, with Georgian cheese it's a completely different story, go to Georgia, Adjara and try yourself

  25. 🙂 I was glad to see a presentation of Adjaruli Khachapuri in your youtube channel. HOWEVER!!! 😉 you did and didn't do some things that our Georgian Mother Approved recipe called for. So the story:
    Some friends here in the states hosted a high school exchange student 17 years ago. At the 15 year point we were able to go visit him in Tbilisi. He made it a point to introduce is to lots of Georgian foods, various Khachapuri among them. Ask for and found a Georgian recipe, and ask him to show it to his mom, who doesn't speak English. She looked it over carefully and approved.
    So now the differences:
    1. The Georgian recipe does not use salt in the dough. I questioned this and she confirmed that it should not use salt. One of the cheeses used is vary salty. Here in the states I use salt. In fact I use whatever dough I have waiting in the fridge, if available.
    2. When rolling the gunwales of the canoe, roll in a good measure of the cheese mixture. Yes, that makes it a stuffed crust.
    3. Speaking of cheeses, you are correct that you can't get Georgian cheeses here. 🙁 The problem with just using the two cheeses you mentioned is that one of the Georgian cheeses is vary funky. Not adding a third cheese to get the funk reduces the interesting flavors of the dish. Chris gets us a Buffalo cheese from Murray's, Quattro Portoni Casatica, we think.
    4. After 12 of those 15 minutes in the oven pull it out, make a divot in the cheese, crack a full egg into the divot and put it back in the over for the last three minutes. The egg will be partially cooked, but like in your example will complete cooking at the table and as it's mixed.
    5. When it comes out of the oven, put a big pat of butter on top. Then present at the table.
    6. The mixing can be done with the bow and stern of the canoe or the fork. Bow and stern being the more traditional.
    7. These can be made in a wide range of sizes from singles, slightly smaller than you demo'd, to one big enough for a table full of teenage boys. Put one egg in for each person at the table.
    These comments and changes really don't make it any harder to create your wonderful cheese canoe.

    Again, thanks for showcasing one of the fun Georgian foods.
    David Heinsohn

  28. I don't think mozzarella would be a good substitute, because I would say a good Sulguni cheese is a stronger flavour than mozzarella. Also traditionally it is served with the egg and butter on top and you are meant to mix it with the bread yourself. We have eaten many in Tbilisi and Batumi.

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