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If I want to wow my friends on a weekend, this cozy cheesy Georgian bread with melty kale and punchy herbs is my go-to move. When you mix three cheeses and fresh herbs with warm greens, you get something that's a hug on a plate—bold and totally crowd-pleasing.
Three years ago, I tried making Georgian cheese bread in a cooking class. Ever since, I've been tweaking my method at home. I still remember that first dinner party—everyone just zoned in on every bite and nobody said a word until the plates were licked clean.
Breezy Ingredients
- Herb mix: Dill, parsley, and basil liven things up and keep the cheese from feeling heavy
- Tuscan kale: Gives some crunch, leafy color, and a little extra nutrition
- Butter: Mixes in at the end to make the center creamy and rich
- Eggs (fresh): Stirred into the hot cheese, they turn into a silky sauce
- Feta cheese: Lends that pleasant tang and salty zip to balance out the cheese blend
- Pizza dough: This is your base and what gives everything structure
- Mozzarella cheese: Melts to give that irresistible stretch factor
- Provolone cheese: A bit smoky and mild so everything feels complete
- Garlic: Toasted with the herbs for tons of flavor
Simple Step Guide
- Egg time:
- Carefully crack an egg on top of each bread, pop them back in for 3-5 minutes, and let the whites set while the yolk stays nice and runny.
- First bake:
- Get these started in a hot oven for about 10 minutes. Your edges will crisp while that cheese starts turning bubbly.
- Start the oven:
- Get your oven hot at 450°F and line a couple pans with parchment. A super-hot oven is what gives you that awesome golden crust.
- Fill the bread:
- Spoon your cheesy mix in the middle, leave a little border, and top with the olive-oil-massaged kale after folding up the dough into a cozy boat shape.
- Form the boats:
- Split your dough in half, roll into a 10-inch oval shape, and make sure it forms a kind of bread boat—classic style for this dish.
- Mix the cheeses:
- Toss all your cheeses and an egg together in a bowl. The egg binds it all so you don't lose the filling in the oven.
- Prep the greens:
- Work your kale with a splash of olive oil, season it up, and give it a massage so it's tender and roasts up just right.
This has turned into my go-to brunch showstopper. When I made it for my mom the first time, she was hooked and now makes it whenever the family comes. Sharing the warm, gooey center makes everyone feel like they're part of something fun.
Plan Ahead Tips
Make your herb dressing up to three days before and stash it in the fridge—just let it warm up before using. Dough and cheese? You can assemble and chill those boats up to 12 hours ahead, making everything way easier for a get-together since you basically just bake and eat.
Local Twists
Across Georgia, you’ll spot Khachapuri in a bunch of styles. There's the Adjarian version (the oval one we're using here), straight from the seaside region of Adjara. Others? Look for the round Imeruli, hiding all that cheese inside, or Megruli, which doubles up with cheese on top and inside.
Easy Ways to Share
Once this bread comes bubbling out of the oven, don't wait—gather everyone and dig in right away. Tear off chunks of crust to soak up cheesy, eggy goodness. Keep it fresh with crisp cucumber-tomato salad tossed with a splash of red wine vinegar on the side. It'll balance everything out.
You'll find yourself making this one over and over. It's cheesy, buttery, and everyone leaves happy.
Foire aux questions sur la recette
- → Can I freeze Khachapuri?
Absolutely! Before topping with the egg, you can freeze khachapuri after it’s partly baked until the crust looks set but still pale. Let it cool, seal it up tight, then stash in the freezer. When you’re ready to eat, let it thaw, heat it up at 350°F until fully warmed, then pop on your egg and finish baking.
- → Is Khachapuri difficult to shape?
Honestly, shaping might seem tricky but it’s no big deal! Roll out the dough into an oval, pile in the cheeses, and fold the edges up and around to make that ‘boat’ shape. Pinching the ends closed keeps the cheese where it belongs. You’ll get the hang of it fast.
- → What can I substitute for kale in this dish?
If kale’s not your thing, swap in spinach, some peppery arugula, or even Swiss chard. You can skip the greens entirely for a more classic style, though they do add great color and crunch.
- → Can I substitute other cheeses in Khachapuri?
You sure can! Even though sulguni is the traditional cheese, mozzarella, feta, and provolone do great. Use Monterey jack, Havarti, or fontina if you’d like. Just aim for balance—some cheeses should be mild, some with just a touch of sharpness.
- → What's the best way to eat Khachapuri?
Here’s the fun part: Right after baking, stir that egg and butter right into the hot cheese filling so it turns almost creamy. Then, break off crusty pieces and dip ‘em in the cheesy center. Go ahead, eat with your hands!
- → Can I make Khachapuri ahead of time?
Totally! Get the dough and herb sauce ready up to a day early and keep the pieces chilled. Do all the assembly and baking when you want to serve—this way, your cheese stays gooey and your bread fresh.