While the full Marani recipe is kept a secret, I’ve adapted this recipe to approximate the famous Georgian pizza like dish using ingredients easy to come by in any kosher market.
- Grate your own! For best taste and texture, grate your own mozzarella instead of buying pre-shredded that has anti-caking agents added.
- Dough should be soft and pliable resulting in a fluffy texture (it should not be hard & crusty like a baguette). Dairy ingredients help with keeping it tender.
- Roll and form on floured parchment to avoid having to transfer shaped bread.
- Use a spoon or fingers to fully stuff filling under folded crust.
Read more about our trip to Marani restaurant HERE.
- Cook Time
- Prep Time
- 2 Khachapuri Adjaruli (4 servings)Servings
¾ cup milk
2 tsp. yeast
1 tsp. sugar
2¼ cups bread flour
1 tsp. salt
2 tbsp. butter, softened
8 oz. mozzarella, freshly grated
5 oz. feta, crumbled
1/3 cup cottage cheese
Pinch of salt
1 egg, beaten
2 eggs, cracked whole into separate cups
4-6 tbsp. butter, divided
To make dough:
- Warm milk to lukewarm temperature (not boiling). Sprinkle yeast and sugar over milk and stir to dissolve. Set aside to proof for 5-10 minutes – mixture will become bubbly and foamy.
- Meanwhile place 2 cups bread flour and salt in a large mixing bowl. Whisk to blend; make a well in the center, pushing flour against sides of bowl.
- Add proofed yeast mixture and butter to the well. Mix flour slowly until a dough forms and comes away from sides of bowl. Add softened butter, kneading it into the dough.
- Knead with your hands until dough is a soft and elastic pliable ball, adding in remaining ¼ cup flour as needed if dough is too sticky.
- Cover bowl with a towel and allow to rise until dough is doubled in bulk, about an hour.
To Shape, Fill & Bake:
1. Preheat oven to 425°F.
2. Combine all ingredients in a large mixing bowl, tossing until well mixed. Set aside.
3. Divide dough in half. Place one half of dough on a floured board or parchment paper.
4. Using a floured rolling pin, roll out into an oblong shape about a ¼” thick.
5. Mound half the cheese mixture in the middle of the dough, pressing and spreading into an even layer, leaving a border of dough plain.
6. Fold the long sides over the dough on each side. Twist and seal the ends together on each side to form a boat shape.
7. Brush folded dough with egg wash.
8. Bake for 10-14 minutes, or until dough is lightly browned.
9. Remove from oven; using the back of a spoon, make an indentation in the center of the cheese. Pour a whole cracked egg into the indentation.
10. Bake for an additional 5-7 minutes or until egg white is mostly set.
11. Remove from oven and add 2-3 tablespoons butter to the middle of the khachapuri.
12. Use a fork to mix up the egg and butter into the cheese filling. Serve immediately.
13. Repeat with remaining dough and cheese.