Georgian Cheese and Egg Stuffed Bread Boats

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A signature Georgian bread shaped like a boat and filled with molten cheese, finished with a runny egg yolk and a pat of butter. This Adjarian version is a beloved street food and comfort dish across the Republic of Georgia, best eaten hot straight from the oven.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 32 gFat
• 18 gSaturated Fat
• 65 gCarbs
• 3 gFiber
• 4 gSugar
• 30 gProtein
• 820 mgSodium
• 220 mgPotassium
• 380 mgCalcium
• 4 mgIron
• 1 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp granulated sugar
• 3/4 cup warm water (about 110°F)
• 1/2 cup warm whole milk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tsp fine sea salt

For the cheese filling

• 2 cups (220 g) shredded mozzarella cheese
• 1 cup (120 g) crumbled feta cheese
• 2 tbsp unsalted butter, softened

For the topping

• 4 large egg yolks (keep each in its own half-shell or small bowl)
• 4 tbsp unsalted butter, cut into 4 pats
• 1 tbsp chopped fresh parsley or cilantro, for garnish

Directions

1. In a small bowl, stir the yeast and sugar into the warm water and let stand for 5 to 7 minutes until foamy. In a large bowl, whisk together the warm milk, melted butter, egg, and salt, then pour in the yeast mixture.
2. Add 3 cups of flour and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, adding the remaining 1/2 cup flour as needed, until the dough is smooth, soft, and elastic.
3. Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
4. Meanwhile, mix the mozzarella and feta in a bowl and set aside. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
5. Punch down the dough and divide into 4 equal portions. Roll each portion into an oval about 12 inches long and 6 inches wide. Roll the long sides inward toward the center to form a canoe shape, pinching the ends to seal and creating a well down the middle for the filling.
6. Divide the cheese mixture evenly among the 4 boats, mounding it into the wells and slightly over the rolled edges. Bake for 12 to 14 minutes, until the dough is golden and the cheese is fully melted and bubbling.
7. Remove the baking sheet from the oven and carefully slip one egg yolk into the center of each boat. Return to the oven and bake 2 to 3 minutes more, just until the whites are set but the yolks remain runny.
8. Top each boat with a pat of butter, sprinkle with parsley, and serve immediately. Diners traditionally tear off the bread edges and stir the yolk, butter, and cheese together before each bite.

Cook’s Notes

• For the most authentic flavor, substitute Georgian sulguni cheese for half of the mozzarella if you can find it.
• Keep the egg yolks cold until you add them to the breads so they stay intact and the whites set quickly in the oven.
• Do not pre-cook the eggs too long; the goal is a jammy or runny yolk that blends with the hot cheese.
• Serve the boats on a wooden board with extra napkins, since the molten cheese is meant to be messy and eaten with the hands.
• Leftover dough can be shaped into small rounds, brushed with butter, and baked as simple Georgian flatbreads.

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