About Food – 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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20 Responses to “About Food – Acharuli (Ajarian Khachapuri)”
  1. puzzle says:

    aaawwww……….shllllrp!! This looks so good!!!!

  2. Not only does that look good but it is so attractive too!

  3. Jodi Stone says:

    Do you have a lot of fat people in Georgia? That food looks so yummy, I wouldn’t be surprised!

    • Eating one of these really fills you up Jodi!

    • David says:

      Actually the young people in Georgia aren’t fat, but older people in their 40-50s are due to a constant drinking and eating.
      Khavhapuri is extra filling, believe me you won’t eat anything for another 5-7 hours, so yea it does include slots of calories but it’s so worth it….
      BTW: it’s around 43 point on weightwatchers when you are only allowed 32 per day, you be the judge of it being filling :) good luck.

  4. eripanwkevin says:

    personally my most favorite Khachapuri is Acharuli !!! The gondola shape is cute! :)

  5. Beating heart be still! Cheese filled bread with eggs and butter? Yes. Please!

    Looks wonderful. Thank you for sharing!

  6. wow! That looks great! mmmmmmmmmmmmmmmmmmmmm

  7. Marie says:

    Wow! Looks great! I will try to cook it :)

  8. As says:

    Thank you for the recipe.

  9. Thomas says:

    This is my favorite type of khachapuri. I ate it all the time when I lived in Tblisi but never had the guts to make it until now. Thanks for the recipe. The only problem is finding sulguni in France. Any suggestions as to an alternative that has the same taste?

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  1. […] {via Saveur, images by Yossy Arefi, Landon Nordeman, & Penny De los Santos; featured image via Georgia About } […]

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