Contains Dairy • Contains Eggs • Contains Gluten
Khachapuri is the legendary cheese-filled bread boat of Georgian Jewish tradition. Imagine a golden, boat-shaped bread cradling a bubbling pool of melted cheese with a raw egg cracked into the center, stirred tableside into a rich, molten filling. It is one of the most dramatic and satisfying breads in the world, and it has deep roots in the ancient Jewish community of Georgia.
Georgia’s Jewish community — one of the oldest in the world, dating back over 2,600 years — adopted and adapted the country’s beloved khachapuri. For Georgian Jews, this cheese bread became a Shabbat and holiday staple, served at dairy meals with fresh herbs and wine.
The Adjarian style (boat-shaped with an egg) is the most spectacular version. Each person gets their own bread boat, tears off pieces from the pointed ends, and uses them to scoop the cheesy, eggy filling. It is interactive, communal, and utterly delicious.
What Makes This Special
- Dramatic presentation — individual bread boats with molten cheese and a runny egg.
- Ancient Georgian-Jewish tradition — from one of the world’s oldest Jewish communities.
- Interactive eating — tear, scoop, and enjoy at the table.
- Quick to make — simple dough, no long fermentation needed.
Kosher Observance & Halachic Notes
Kosher Classification: Dairy
Contains mozzarella, feta, and eggs. Dairy classification.
Hafrashat Challah
This recipe uses approximately 500 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Checking Eggs for Blood Spots
Each egg should be cracked individually into a clear glass and inspected before adding to the dough. If a blood spot is found, discard that egg entirely.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: HaMotzi Lechem Min Ha’Aretz
- After eating: Birkat HaMazon
Ingredients
Dough
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 500 g | 3¾ cups | 100% |
| Fine sea salt | 8 g | 1½ tsp | 1.6% |
| Instant yeast | 7 g | 2¼ tsp | 1.4% |
| Sugar | 15 g | 1 Tbsp | 3% |
| Plain yogurt | 100 g | ₋ cup | 20% |
| Warm water | 180 g | ¾ cup | 36% |
| Olive oil | 30 g | 2 Tbsp | 6% |
| Total Dough Weight | ~840 g | — | — |
Cheese Filling
- 300 g mozzarella, shredded
- 200 g feta, crumbled
- 1 egg, beaten
- Pinch of salt
Topping (per boat)
- 1 egg per boat (6 total)
- Butter pats
Target DDT: 26°C (78°F)
To calculate your water temperature:
Water Temp = (DDT × 3) − Flour Temp − Room Temp
The water should feel comfortably warm — never exceed 43°C (110°F) or you risk killing the yeast.
Step-by-Step Instructions
Step 1: Make the Dough
Combine flour, salt, yeast, and sugar. Add yogurt, water, and olive oil. Knead 8 minutes until smooth. Cover and rise 1 hour.
Step 2: Prepare Filling
Mix shredded mozzarella, crumbled feta, beaten egg, and salt.
Step 3: Shape the Boats
Divide dough into 6 pieces (~140 g each). Roll each into an oval about 25 × 15 cm. Place a generous portion of cheese filling down the center. Roll the long edges inward, twist and pinch the pointed ends to form a boat shape with raised sides. Place on parchment-lined sheet pans.
Step 4: Bake (Phase 1)
Preheat to 230°C (450°F). Bake 12–14 minutes until the edges are golden and the cheese is bubbling.
Step 5: Add the Egg
Remove from oven. Make a well in the cheese filling. Crack a raw egg into each well. Return to oven for 2–3 minutes, just until the egg white begins to set but the yolk is still runny.
Step 6: Finish and Serve
Add a pat of butter to each boat immediately. Serve right away. At the table, stir the egg and butter into the molten cheese with a fork, then tear off pieces of bread to scoop the filling.
Storage & Make-Ahead
- Serve immediately — khachapuri is at its best straight from the oven.
- Shaped boats: Shape and fill boats, then refrigerate up to 4 hours before baking. Add 2–3 minutes to bake time.
- Dough: Refrigerate after first rise for up to 24 hours.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Cheese leaks from the sides | Sides not high enough or not pinched | Roll the edges higher and pinch the ends firmly. The boat walls need to contain the filling. |
| Egg is overcooked | Left in oven too long | Add egg in the final 2–3 minutes only. The residual heat continues cooking the egg after removal. |
| Bread is soggy underneath | Oven not hot enough | Bake at maximum heat. A pizza stone helps crisp the bottom. |
Frequently Asked Questions
What cheese blend works best?
Traditional Georgian khachapuri uses sulguni cheese. A mix of mozzarella (for stretch) and feta (for tang) is the best kosher substitute. Some add ricotta for creaminess.
Can I make one large khachapuri instead?
Yes, though individual boats are more dramatic. For a large version, use the entire dough and filling, shape one big boat, and use 2–3 eggs. Increase bake time by 5–8 minutes.
Is khachapuri Jewish?
Khachapuri is a Georgian national dish adopted by the Georgian Jewish community. Jews have lived in Georgia for over 2,600 years, and the food traditions are deeply intertwined. Georgian Jewish cuisine is one of the most unique in the Jewish world.
When should I serve this?
Perfect for a dairy Shabbat lunch, Shavuot brunch, or any dairy meal. It is best made and eaten immediately — the molten cheese-and-egg filling does not wait well.
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