How to Make Georgian Cheese Boat with Spiced Shakshuka & Feta

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Introduction

If you love cheesy, comforting bread with a flavorful twist, then this Georgian Cheese Boat with Spiced Shakshuka & Feta is a must-try! This dish combines the rich, gooey goodness of Adjaruli Khachapuri, a traditional Georgian cheese bread, with the bold, aromatic flavors of spiced Shakshuka, a classic Middle Eastern tomato and egg dish. The result? A mouthwatering fusion of two beloved cuisines in one irresistible recipe.

In this guide, we’ll take you through step-by-step instructions on how to make the perfect Georgian Cheese Boat from scratch. You’ll learn how to prepare the soft, golden yeasted dough, make a savory, spice-infused tomato sauce, and bake it all to perfection with a combination of feta, Suluguni, and eggs. Plus, we’ll share pro tips, variations, and serving suggestions to help you customize this dish to your taste.

What is a Georgian Cheese Boat (Khachapuri)?

Brief History and Origin of Khachapuri

Khachapuri is one of Georgia’s most famous and beloved dishes, deeply rooted in its culinary traditions. The name itself comes from two Georgian words: “khacho” (cottage cheese or curd cheese) and “puri” (bread). This cheese-filled bread has been a staple in Georgian households for centuries, often enjoyed as a comfort food or served during special occasions. Each region of Georgia has developed its own unique version of Khachapuri, showcasing local flavors and ingredients.

Different Types of Khachapuri

Khachapuri comes in various forms, each with a distinct preparation and presentation:

• Adjaruli Khachapuri – A boat-shaped bread filled with gooey melted cheese, butter, and a runny egg on top.
• Imeruli Khachapuri – A round, flatbread-style Khachapuri stuffed with cheese inside the dough.
• Megruli Khachapuri – Similar to Imeruli but topped with an extra layer of cheese on the outside.
• Penovani Khachapuri – A flaky, puff pastry version of the dish.
• Ossetian Khachapuri – A stuffed, thick bread filled with cheese, potatoes, or other savory ingredients.

Among all these variations, Adjaruli Khachapuri is one of the most visually striking and indulgent versions, making it an ideal pairing for bold flavors like spiced Shakshuka.

Why Adjaruli Khachapuri is Perfect for Pairing with Shakshuka

The rich, cheesy interior and crispy golden crust of Adjaruli Khachapuri pair beautifully with the savory, spice-infused tomato sauce and eggs of Shakshuka. The combination brings together the best of Georgian and Middle Eastern cuisines, balancing flavors and textures in a single dish. Here’s why they work so well together:

• The Creamy Cheese & Tangy Tomato Contrast – The creamy Suluguni and feta cheese melt into the bread, complementing the bright tomato-based Shakshuka sauce.
• Egg on Egg Goodness – Both dishes feature eggs, creating a rich, velvety texture when mixed together.
• Perfect for Dipping – The soft, fluffy bread of Adjaruli is excellent for scooping up the spiced Shakshuka sauce and runny egg yolk.

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Ingredients You’ll Need for This Recipe

To make this Georgian Cheese Boat with Spiced Shakshuka & Feta, you’ll need a combination of classic Khachapuri ingredients and richly spiced Shakshuka components. Below is a breakdown of everything you’ll need to create this delicious dish from scratch.

For the Dough: Yeasted Dough Ingredients and Tips

A soft, pillowy dough is key to achieving the perfect Khachapuri base. Here’s what you’ll need:

✅ All-purpose flour – Provides structure and chewiness. You can also use bread flour for a slightly crispier texture.
✅ Warm water or milk – Helps activate the yeast and creates a tender dough.
✅ Active dry yeast or instant yeast – Essential for a light and airy rise.
✅ Sugar – Feeds the yeast and enhances the dough’s flavor.
✅ Salt – Balances the flavors.
✅ Olive oil or butter – Adds richness and keeps the dough soft.
✅ Egg (optional) – Can be added for a richer, more elastic dough.

💡 Pro Tip: Let the dough rise in a warm, draft-free place for about 1 to 1.5 hours or until it doubles in size.

For the Cheese Filling: Suluguni, Feta Cheese, and Alternatives

The cheese filling in Khachapuri is traditionally made with Suluguni, a Georgian cheese known for its tangy, slightly salty flavor and great melting properties. If Suluguni isn’t available, here are some great substitutes:

✅ Suluguni cheese – The traditional choice, mild yet flavorful.
✅ Feta cheese – Adds a crumbly, slightly briny taste that pairs well with the spices.
✅ Mozzarella cheese – Great for achieving that gooey, stretchy texture.
✅ Ricotta or cottage cheese – Works as a creamy alternative.
✅ Halloumi or paneer – If you prefer a firmer cheese with less melting.

💡 Pro Tip: Use a mix of Suluguni and feta for the best combination of melty texture and bold flavor.

For the Spiced Shakshuka: Tomatoes, Paprika, Cumin, and Other Spices

Shakshuka’s rich, fragrant sauce adds depth to the Khachapuri. Here’s what you’ll need:

✅ Tomatoes – Fresh or canned crushed tomatoes for a rich base.
✅ Onion & garlic – Essential for building a flavorful foundation.
✅ Olive oil – For sautéing and enhancing the richness of the sauce.
✅ Paprika (smoked or sweet) – Adds a warm, smoky kick.
✅ Ground cumin – Provides a deep, earthy aroma.
✅ Cayenne pepper or chili flakes – Optional, for a bit of heat.
✅ Salt & black pepper – Enhances all the flavors.
✅ Bell peppers (optional) – Adds sweetness and texture to the sauce.

💡 Pro Tip: Simmer the sauce for 10-15 minutes to allow the spices to fully infuse into the tomatoes.

Toppings & Garnishes: Eggs, Fresh Herbs, and Finishing Touches

The final elements bring everything together and enhance the dish’s presentation:

✅ Eggs – A key ingredient in both Khachapuri and Shakshuka, adding richness and visual appeal.
✅ Fresh parsley or cilantro – For a fresh, herby contrast.
✅ Red pepper flakes or sumac – For extra spice and a tangy finish.
✅ Extra virgin olive oil – A drizzle on top enhances the flavors.
✅ Sesame seeds or nigella seeds (optional) – Adds crunch and nuttiness to the crust.

💡 Pro Tip: Crack the egg into the center of the cheese just before serving for the best runny yolk texture.

Now that we have all our ingredients ready, let’s dive into the step-by-step process of making this irresistible Georgian Cheese Boat with Spiced Shakshuka & Feta! 🍳🧀🍅

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Step-by-Step Guide to Making Georgian Cheese Boat with Spiced Shakshuka & Feta

This recipe combines the rich flavors of traditional Adjaruli Khachapuri with the spiced warmth of Middle Eastern Shakshuka. Follow these detailed steps to create a perfectly golden, cheesy bread boat with a flavorful tomato sauce and a runny egg center.

1. Preparing the Dough: How to Make and Proof the Perfect Khachapuri Dough

A well-made dough is the foundation of a perfect Georgian cheese boat. It should be soft, slightly chewy, and sturdy enough to hold the cheese and Shakshuka filling.

1. Activate the yeast – In a small bowl, mix warm water or milk with sugar and yeast. Let it sit for about ten minutes until the mixture becomes foamy. This step ensures the yeast is active and will help the dough rise properly.
2. Mix the dough – In a large mixing bowl, combine flour, salt, and olive oil or melted butter. Pour in the activated yeast mixture and mix until a sticky dough forms.
3. Knead the dough – Transfer the dough to a lightly floured surface and knead for about eight to ten minutes until it becomes smooth and elastic. Kneading develops the gluten, which gives the dough its structure.
4. First rise – Place the kneaded dough in a greased bowl and cover it with a damp towel or plastic wrap. Let it rest in a warm area for about one to one and a half hours until it doubles in size.

For faster proofing, place the dough inside an oven with just the light on, or in a slightly warm environment.

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2. Making the Spiced Shakshuka: Cooking Tomatoes, Spices, and Eggs to Perfection

The Shakshuka sauce adds depth and spice to the dish, balancing the richness of the cheese filling.

1. Sauté the aromatics – In a medium pan, heat olive oil over medium heat. Add finely chopped onions and minced garlic. Cook for about three to four minutes until they become soft and fragrant.
2. Toast the spices – Add paprika, cumin, and cayenne pepper to the pan. Stir the spices with the onions and garlic for about thirty seconds to enhance their flavor.
3. Simmer the tomatoes – Pour in crushed tomatoes and stir well. Add diced bell pepper if using, and season with salt and black pepper. Reduce the heat and let the sauce simmer for about ten to fifteen minutes, stirring occasionally, until thickened.
4. Partially cook the eggs (optional) – If you prefer a more set yolk, create small wells in the sauce and crack in one or two eggs. Cover the pan and let the eggs cook for about two to three minutes until slightly set.

For a more balanced sauce, add a pinch of sugar to reduce the acidity of the tomatoes.

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3. Assembling the Cheese Boat: Shaping, Filling, and Baking Techniques

Once the dough has risen and the sauce is ready, it is time to assemble the cheese boat.

1. Preheat the oven – Set the oven to 450°F (230°C). Place a baking stone or sheet inside the oven while it heats to ensure an evenly baked crust.
2. Shape the Khachapuri – Transfer the risen dough to a floured surface and roll it into an oval shape, about twelve inches long. Roll the edges inward and pinch both ends together to create a boat-like shape.
3. Prepare the cheese filling – In a bowl, mix shredded Suluguni cheese with crumbled feta and mozzarella. Evenly spread the cheese mixture inside the shaped dough, leaving some space along the edges for the crust to rise.
4. Add the Shakshuka sauce – Spoon some of the prepared Shakshuka sauce over the cheese, being careful not to overfill. Leaving some of the cheese exposed helps achieve a well-balanced bite.

Brushing the edges with an egg wash or olive oil before baking will result in a golden, glossy crust.

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4. Final Touches & Baking Tips: Getting a Golden Crust and Perfect Texture

Baking the cheese boat correctly ensures a crispy crust, melted cheese, and a perfectly runny egg in the center.

1. Bake the Khachapuri – Carefully transfer the assembled cheese boat onto the preheated baking sheet or stone. Bake for about twelve to fifteen minutes, or until the crust is golden brown and the cheese is bubbling.
2. Add the egg – About five minutes before the baking time is complete, remove the Khachapuri from the oven and carefully crack an egg into the center. Return it to the oven and continue baking until the egg white is just set but the yolk remains runny.
3. Garnish and serve – Once baked, remove the Khachapuri from the oven and drizzle with olive oil. Sprinkle freshly chopped parsley or cilantro over the top for added freshness.

To serve, break the crust slightly and mix the runny egg into the cheese filling before tearing off pieces of bread to dip.

Now that your Georgian cheese boat with spiced Shakshuka and feta is ready, enjoy it while warm for the best flavor and texture.

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Tips & Variations for a Unique Flavor

This recipe is versatile, allowing you to customize flavors, textures, and spice levels to suit your preferences. Below are some useful tips and variations to make your Georgian cheese boat with spiced Shakshuka and feta even more delicious.

Alternative Cheeses: Using Mozzarella, Ricotta, or Cottage Cheese

If Suluguni cheese is unavailable, try these alternatives to maintain a creamy, melty texture:

• Mozzarella – Offers a mild, stretchy texture similar to Suluguni, perfect for a gooey cheese pull.
• Ricotta – Provides a lighter, slightly grainy texture with a subtle sweetness, pairing well with the tangy Shakshuka.
• Cottage Cheese – A healthier option with a mild taste, though it won’t melt as smoothly as Suluguni.
• Halloumi or Paneer – These cheeses hold their shape and add a slightly chewy bite.

For a bolder flavor, mix in sharp cheddar, Gruyère, or blue cheese.

Spice Adjustments: Mild vs. Spicy Shakshuka Variations

Adjusting the spice level in the Shakshuka sauce allows you to tailor the heat to your preference.

• Mild Version: Reduce or omit cayenne pepper and swap spicy paprika for sweet paprika. Adding a touch of honey or sugar can also balance acidity.
• Spicy Version: Increase the cayenne pepper, add diced chili peppers (such as jalapeños or serranos), or stir in harissa paste for North African-inspired heat.
• Smoky Depth: Use smoked paprika or a bit of chipotle powder to enhance the dish’s complexity.

Serving Ideas: Best Sides and Drinks to Pair with Khachapuri & Shakshuka

Pairing your Georgian cheese boat with the right sides and beverages enhances the overall dining experience.

• Sides:
  • A fresh cucumber and tomato salad with lemon dressing
  • Roasted eggplant with garlic and yogurt sauce
  • A simple olive and pickled vegetable platter
  • A light lentil or chickpea salad for extra protein
• Drinks:
  • Traditional: A glass of Georgian wine like Saperavi or a refreshing tarragon soda
  • Breakfast Option: Mint tea, Turkish coffee, or freshly squeezed orange juice
  • Comforting Pairing: Chai latte or a spiced hot chocolate for a cozy treat

Make-Ahead & Storage Tips: How to Store and Reheat Leftovers

If you have leftovers or want to prepare parts of the dish ahead of time, follow these storage and reheating tips.

• Dough: Make the dough in advance and store it in the refrigerator for up to 24 hours. Alternatively, freeze it for up to one month. Let it come to room temperature before shaping and baking.
• Shakshuka Sauce: Prepare the sauce up to three days ahead and refrigerate in an airtight container. Reheat it before using.
• Fully Baked Khachapuri: Store in the refrigerator for up to two days. Reheat in a preheated oven at 350°F (175°C) for about ten minutes to restore crispiness. Avoid microwaving, as it can make the dough chewy.
• Freezing: While the baked cheese boat can be frozen, the texture may change slightly. Wrap tightly in foil and freeze for up to one month. Reheat directly from frozen at 375°F (190°C) until warmed through.

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Frequently Asked Questions (FAQs)

Can I make the dough ahead of time?

Yes, you can prepare the dough up to a day in advance and refrigerate it until ready to use. For longer storage, freeze the dough and thaw it in the fridge overnight before using.

What’s the best cheese substitute for Suluguni?

Mozzarella is the closest substitute for texture, while feta provides a similar salty tang. Combining mozzarella with feta creates a balance of melty and crumbly textures.

How do I prevent my dough from getting soggy?

To prevent sogginess, make sure to:

• Preheat your oven and baking stone or sheet to create an initial crust.
• Avoid overloading the cheese boat with too much Shakshuka sauce.
• Let the Khachapuri rest for a few minutes after baking to allow the structure to set.

Can I make this dish without eggs?

Yes, you can skip the egg topping and still enjoy a delicious cheese-filled bread boat. Alternatively, substitute the egg with roasted red peppers or caramelized onions for extra flavor.

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You’ll Also Love

If you’re a fan of this Georgian Cheese Boat with Spiced Shakshuka and Feta, here are some other recipes you’ll enjoy that combine bold flavors, comfort, and creativity:

• Baked Ziti with Ricotta and Mozzarella – A cheesy, saucy pasta dish that’s rich and comforting.
• Shakshuka with Feta and Spinach – A twist on the classic, adding spinach for extra flavor and nutrition.
• Mushroom and Goat Cheese Stuffed Croissants – A savory, flaky pastry stuffed with earthy mushrooms and tangy goat cheese.
• Breakfast Pita with Eggs and Avocado – A fresh and healthy breakfast idea, perfect for a light, nutritious start to your day.
• Honey Garlic Chicken Skewers – Sweet, savory, and smoky skewers that pair wonderfully with a side of Khachapuri.

These recipes bring together similar flavor profiles and textures that complement the richness of the Khachapuri and Shakshuka dish.

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Conclusion

Georgian Cheese Boat with Spiced Shakshuka and Feta is a delightful fusion of flavors that combines the comforting textures of Khachapuri with the savory, spiced warmth of Shakshuka. The rich, cheesy filling, paired with the tangy tomato sauce and topped with a perfectly cooked egg, offers a truly satisfying meal. Whether you’re preparing it for brunch, lunch, or dinner, this dish brings a unique twist to your table.

With variations to suit different tastes and plenty of serving options, this recipe allows for endless creativity. Enjoy the process of making it from scratch, and don’t forget to share your delicious creation on Instagram with #BeesRecipes!