FlamingFoodies recipe
Georgian Khachapuri with Mild Adjika
A traditional Georgian cheese-filled bread boat topped with egg and served with homemade mild adjika - a vibrant red pepper condiment that adds gentle warmth without overwhelming heat.
Cheese-filled Georgian bread boats with egg and mild pepper paste
Ingredients
Dough
- 2 cupsall-purpose flour
- 1 tspactive dry yeast
- 3/4 cupwarm water, 110°F
- 1 tspsugar
- 1 tspsalt
- 2 tbspolive oil
Cheese Filling
- 8 ozwhole milk mozzarella, grated
- 4 ozfeta cheese, crumbled
- 2 ozcream cheese, softened
- 4 largeeggs, divided
- 2 tbspunsalted butter, cut into pieces
Mild Adjika
- 4 largered bell peppers, roasted and peeled
- 2 mediumFresno chilies, seeds removed
- 4 clovesgarlic
- 1/4 cupfresh cilantro
- 2 tbspwhite wine vinegar
- 1 tspsalt
- 1/2 tspground coriander
Method
1. Prepare the Mild Adjika Roast red bell peppers over open flame or under broiler until charred all over. Steam in covered bowl 10 minutes, then peel off skins. Combine peeled peppers, seeded Fresno chilies, garlic, cilantro, vinegar, salt, and coriander in food processor.
Watch for: Pulse until chunky paste forms, not completely smooth
Tip: Remove all chili seeds for truly mild heat - the pepper flesh provides flavor without fire
2. Make and Rise the Dough Dissolve yeast and sugar in warm water for 5 minutes. Combine flour and salt in large bowl, add yeast mixture and oil. Knead on floured surface 8 minutes until smooth and elastic. Place in oiled bowl, cover, and rise 1 hour.
Watch for: Dough is ready when it springs back slowly when poked and has doubled in size
Tip: Water should feel comfortably warm on your wrist, not hot
3. Shape the Khachapuri Boats Preheat oven to 450°F. Divide dough into 4 pieces and roll each into 8-inch ovals. Create raised edges by rolling and pinching borders, forming boat shapes. Mix mozzarella, feta, cream cheese, and 1 beaten egg for filling.
Watch for: Boats should have 1-inch high walls and be able to hold about 1/2 cup filling each
Tip: Make sure the borders are well-sealed to prevent cheese from leaking during baking
4. Bake and Finish with Eggs Fill boats with cheese mixture and bake 12 minutes until edges are golden. Create wells in center of each boat and crack remaining eggs into wells. Bake 3-4 minutes more until egg whites are just set but yolks remain runny.
Watch for: Cheese should be bubbling vigorously and bread golden brown when ready for eggs
Tip: Add butter pieces on top of hot khachapuri and swirl with egg yolk before eating
Equipment
- food processor
- large mixing bowl
- baking sheet
- kitchen torch or broiler
Make ahead
- Adjika can be made up to 3 days ahead and stored covered in refrigerator. Dough can be made morning of and kept refrigerated until ready to shape.
Storage
- Leftover adjika keeps 1 week refrigerated in airtight container. Khachapuri is best eaten fresh but can be wrapped and refrigerated up to 2 days.
Reheat
- Reheat khachapuri in 350°F oven for 8-10 minutes until cheese melts. Microwave tends to make bread tough. Adjika can be used cold or at room temperature.
Top tips
- Adjika can be made 3 days ahead and improves in flavor
- Keep egg yolks runny - they create a natural sauce when mixed with melted cheese
- Serve immediately while cheese is still molten
Substitutions
- Use Anaheim peppers instead of Fresno for even milder heat
- Ricotta can replace cream cheese
- Monterey Jack works in place of mozzarella
Serve with
- Serve with Georgian pickled vegetables
- Pair with light Georgian white wine
- Add fresh herbs like dill or parsley as garnish
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Open archive →Georgian Khachapuri with Mild Adjika
A traditional Georgian cheese-filled bread boat topped with egg and served with homemade mild adjika - a vibrant red pepper condiment that adds gentle warmth without overwhelming heat.
Prep
45 min
Cook
20 min
Active
30 min
Total
1 hr 5 min
Yield
4 servings
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Peppers in this recipe
Why this recipe works
Editorial notes before you cook
Khachapuri is Georgia's beloved national dish - a boat-shaped bread filled with molten cheese and crowned with a runny egg. This Adjarian-style version gets its mild heat from a dollop of fresh adjika, Georgia's signature pepper paste that's been toned down for broader appeal. The result is comfort food with just enough spice to keep things interesting.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Why readers stick with it
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Prepare the Mild Adjika
Roast red bell peppers over open flame or under broiler until charred all over. Steam in covered bowl 10 minutes, then peel off skins. Combine peeled peppers, seeded Fresno chilies, garlic, cilantro, vinegar, salt, and coriander in food processor.
- 2
Step 2 of 4
Make and Rise the Dough
Dissolve yeast and sugar in warm water for 5 minutes. Combine flour and salt in large bowl, add yeast mixture and oil. Knead on floured surface 8 minutes until smooth and elastic. Place in oiled bowl, cover, and rise 1 hour.
- 3
Step 3 of 4
Shape the Khachapuri Boats
Preheat oven to 450°F. Divide dough into 4 pieces and roll each into 8-inch ovals. Create raised edges by rolling and pinching borders, forming boat shapes. Mix mozzarella, feta, cream cheese, and 1 beaten egg for filling.
- 4
Step 4 of 4
Bake and Finish with Eggs
Fill boats with cheese mixture and bake 12 minutes until edges are golden. Create wells in center of each boat and crack remaining eggs into wells. Bake 3-4 minutes more until egg whites are just set but yolks remain runny.
Troubleshooting
Tips that matter
- Adjika can be made 3 days ahead and improves in flavor
- Keep egg yolks runny - they create a natural sauce when mixed with melted cheese
- Serve immediately while cheese is still molten
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
Adjika can be made up to 3 days ahead and stored covered in refrigerator. Dough can be made morning of and kept refrigerated until ready to shape.
Storage
Leftover adjika keeps 1 week refrigerated in airtight container. Khachapuri is best eaten fresh but can be wrapped and refrigerated up to 2 days.
Reheat
Reheat khachapuri in 350°F oven for 8-10 minutes until cheese melts. Microwave tends to make bread tough. Adjika can be used cold or at room temperature.
Serve it like you mean it
Finish, pair, and plate
- Serve with Georgian pickled vegetables
- Pair with light Georgian white wine
- Add fresh herbs like dill or parsley as garnish
FAQ
The repeat questions
Can I make this vegetarian?
This recipe is already vegetarian! Just ensure your cheeses don't contain animal rennet if that's a concern.
How spicy is the adjika?
Very mild - removing the seeds from Fresno peppers keeps heat minimal while red bells add sweetness and body.
What if I can't find Georgian cheese?
The mozzarella-feta-cream cheese blend mimics traditional Georgian cheese perfectly and is widely available.
Heat profile
Low-lift heat
Flavor leads and the spice stays approachable, so the whole table can lean in.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Planned but practical
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Best moment
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Cook this with
Three useful buys before you start
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Sauce
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Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
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Los Calientes Rojo
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