Ingredients
Cheese Filling
- 8 ounces feta cheese, crumbled
- 2 cups shredded gouda or spicy cheddar cheese
- 2 cups shredded provolone cheese
- Salt and black pepper, to taste
- 4 eggs – 2 beaten, plus 2 egg yolks
Dough and Toppings
- 1 pound pizza dough, at room temperature
- 1 lemon, thinly sliced (optional)
- 1 cup fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 2 cloves garlic, grated
- 1/4 cup sesame seeds
Honey Butter Sauce
- 3 tablespoons salted butter
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 tablespoon red harissa sauce (optional)
- Chili flakes, to taste
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Prepare the cheese mixture: In a mixing bowl, combine crumbled feta, shredded gouda or spicy cheddar, and shredded provolone cheeses. Stir in one beaten egg to bind the mixture, and season with salt and black pepper according to your taste.
- Shape the dough: Divide the pizza dough into two equal portions. On a lightly floured surface, roll or gently push each portion into an oval shape about 10 inches long. Place these dough ovals on the prepared baking sheets, then spoon the cheese filling evenly down the center of each, leaving about a 1-inch border on all sides. If desired, arrange thin lemon slices on top of the cheese for a fresh citrusy aroma.
- Form the bread boats: Fold the dough edges over the cheese, pinching and crimping them to form a “boat” shape that encloses the filling while leaving the center open.
- Brush and garnish: Using the remaining beaten egg, brush the edges of each dough boat to give a shiny, golden finish. Sprinkle the tops generously with sesame seeds for added crunch and flavor.
- Add herbs: In a small bowl, mix the chopped cilantro, parsley, dill, and grated garlic. Sprinkle this fresh herb mixture evenly over each bread boat to add aromatic layers to the dish.
- Bake the boats: Place the baking sheets in the preheated oven and bake for 20 minutes or until the crust is golden brown and the cheese is visibly melting.
- Add egg yolks and finish baking: Remove the khachapuri from the oven, carefully crack one egg yolk onto the center of each boat, and then return to the oven. Bake for an additional 3 to 5 minutes, just until the yolks are barely set but still runny.
- Make the honey butter sauce: While baking, combine salted butter, honey, smoked paprika, red harissa sauce (if using), and chili flakes in a small bowl. Mix until smooth and ready to drizzle.
- Serve: Remove the khachapuri from the oven, drizzle or brush with the honey butter sauce, and stir the butter with the molten egg yolk into the cheese filling. Serve immediately to enjoy the full flavors and creamy texture.
Notes
- For best results, use high-quality pizza dough or homemade dough to achieve a tender but crispy crust.
- If you prefer, omit the lemon slices for a more traditional flavor.
- Adjust the amount of herbs and garlic based on your preference for freshness or pungency.
- Red harissa sauce in the honey butter is optional, but it adds a nice smoky heat that complements the richness of the cheese and butter.
- This dish is best served warm and fresh from the oven to enjoy the luscious runny egg yolk and melted cheese combination.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Georgian
