Khachapuri

Culinary Cam
22 hours ago
3 min read

I missed a bunch of weeks of the 2026 Alphabet Challenge that was started by Wendy of A Day in the Life on the Farm. As in years past, we post every two weeks with a recipe inspired by a certain letter. It's like Sesame Street for grown ups! And I love it though I have been remiss at participating regularly this year. So, I am playing catch-up. Here I am at letter 'k'...

K is for...

A Day in the Life on the Farm: Baby Kale Salad with Steak and Citrus Vinaigrette
Blogghetti: Brown Sugar and Ketchup Pork Chops
Food Lust People Love: Easy Chicken Kapama
Karen’s Kitchen Stories: Individual No Bake Key Lime Pies
Mayuri’s Jikoni: Kachhe Kele Ke Kofte
Jolene’s Recipe Journal: Kahlua and Cream: Brown Cow Cocktail
A Messy Kitchen: Kielbasa Pasta Medley (Sicilian Medley)
Mildly Indian: Kohlrabi Pasta
Sneha’s Recipe: Kondakadalai Sundal / Chickpeas Sundal
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice:Spicy Cheddar Krispies Crackers

Khachapuri

Khachapuri is a cheese bread that's ubiquitous in Georgia—the country, not the US state—that comes in at least half-dozen varieties. We like to make it with a heavily herbed dough topped with an egg. For this version, I used duck eggs, but use what you have!

Ingredients

1 Tablespoon active dry yeast
1 Tablespoon organic granulated sugar
1 cup warm water
3 cups flour
1/2 cup ground almonds
2 Tablespoons olive oil
1/2 cup fresh herbs, minced (I used a mixture of parsley, mint, thyme, and oregano) + more for sprinkling
2 cups shaved parmesan cheese
eggs (I used duck eggs because I was making large Khachapuri)
fleur de sel
butter for rubbing on the bread

Procedure

Preheat oven to 450 degrees Fahrenheit. In a large mixing bowl, dissolve yeast and sugar in warm water. Let bloom until creamy, about 10 minutes. Stir in flour, ground almonds, herbs, and oil. Beat with a wooden spoon until smooth. Let rest for 5 to 10 minutes.

Press dough - with floured fingers - onto baking stone into an elongated oval shape. Twist the ends to form a boat shape and sprinkle cheese into the bottom of the boat. Place in the oven and bake for 12 to 14 minutes.

Carefully pull the stone out of the oven. Press the cheese down with a spoon to create more of a hollow. Then crack eggs into the boat. Sprinkle with fleur de sel.

Return to oven until egg white is slightly set; because they were large duck eggs, it took about 8 to 10 minutes. To serve, rub bread with butter and sprinkle with fresh herbs. Serve immediately.