Khachapuri: Georgian Cheese Bread By Wild Greens And Sardines
Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped with an egg.
If you like cheese (and who doesn’t like cheese?) and bread (ditto regarding bread), then you’ll be sure to love khachapuri. Really, what’s not to like (carbs and fat)? Khachapuri is best enjoyed straight from the oven when the cheese is piping hot, bubbling, and oozy. The egg and cheese (along with butter, if you like) are stirred together to form a most decadent and delicious combination. Just slice off a piece of bread, scoop up some cheese and egg mixture and enjoy. Fair warning, khachapuri may induce a food coma, but totally worth it. Perhaps best to share with a friend.
Khachapuri is traditionally made with a Georgian cow’s milk cheese called sulguni (which I’ve read is sour and moderately salty with an elastic consistency). No sulguni to be found in Philadelphia, so I used a combination of Greek (sheep’s milk) feta, which imparts a nice brininess, and a soft (Italian) Tallegio, which imparts a fruity tang and melts well. Though, you could easily experiment with other combinations of cheese. Add herbs or even chopped spinach. There are many possibilities.