Georgian Khachapuri

Malky and Yossi Levine Malky and Yossi Levine
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There’s a stall in the Jerusalem shuk that exclusively sells Georgian khachapuri, stuffed bread, with a variety of fillings. They are super easy to make on your own with store-bought pizza dough. The combination of cheeses in the filling mixed with the egg yolk is deliciously creamy. Eat it like a Swiss fondue by breaking off the crust and dipping it into the cheese. Mmmmm…

50m 4
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Wheat, Dairy, Egg

Directions

  1. Preheat the oven to 400 degrees Fahrenheit. Place a baking pan or pizza stone in the oven while it preheats.

  2. Dust a clean surface with flour.

  3. Divide the dough into four equal parts. With a rolling pin, roll out each piece into a large oval, about one-fourth-inch thick. Transfer them to parchment paper.

  4. In a mixing bowl, combine the shredded mozzarella, cream cheese, and crumbled feta and mix until well combined.

  5. To assemble the khachapuri, spread the cheese filling evenly over the pizza dough, leaving a small border around the edges. Fold the edges of the dough over the filling to create a boat-like shape, leaving the center exposed.

  6. Carefully transfer to the preheated baking pan or pizza stone in the oven and bake for about 20 minutes, or until the crust is golden brown and the cheese filling is bubbly and slightly browned on top.

  7. Remove the khachapuri from the oven, place an egg yolk in the center of each, and return to the oven for another three to four minutes.

  8. Serve warm. When eating, break the egg yolk and mix it with the cheese, then dip the crust into the center for the full flavor.

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