This khachapuri is a meal in itself—a luscious cheesy, eggy, buttery bath to dip the edges of the bread into. I got the original recipe from Arkadiy Petrosyan, a master acharuli breadmaker from Batumi on the Black Sea coast. He used an incredibly fresh Imeretian cheese that I found was impossible to source outside Georgia. Yotam Ottolenghi uses a mixture of ricotta, Halloumi, and feta, which works a treat, while Nigella Lawson favors feta, mozzarella, and ricotta, and Felicity Cloake in The A–Z of Eating opts for hard mozzarella and feta. I have tried it with my beloved Ogleshield, and its mild dairiness was closer to the original. If you can’t find Ogleshield, try a 2:1 ratio of Edam and cheddar instead.
Serving a big crowd? Try this large-format version instead.
In Georgia, the finished khachapuri will be served with yet more cubes of butter dropped inside the boats as soon as they come out of the oven. If you have amazing butter and you love it, go ahead. Get your cushions and duvet ready for straight after.
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