What it is
Ajarian (adjaruli) khachapuri is the open, boat-shaped version of Georgia's cheese bread. It comes from Ajara on the Black Sea coast, a region whose mountain cooking relies heavily on butter and dairy. The dough is shaped around a well of melted cheese and baked. An egg yolk and a piece of butter go on top as it leaves the oven.
Around Georgia
Stir the yolk and butter into the hot cheese, then tear off pieces of the crust and dip them into the middle. Batumi is the natural place to try it, but you will find it in bakeries and restaurants across Georgia. Many kitchens offer smaller sizes, because a full boat is very rich.
At the table
How to order it
Ask for a small or medium size if you also want other dishes. Mix the yolk in quickly while the cheese is hot, and start with the crust, not cutlery.
What's in it
Wheat, cheese, raw or soft egg yolk and butter. Ask for it without egg if needed. Recipes vary, so confirm ingredients with the kitchen if you have an allergy or dietary need.
