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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":500,"pronunciation":528,"substitutions":529,"slug":542,"title":543,"shortTitle":544,"nativeName":545,"romanized":546,"countrySlug":547,"region":548,"baseServings":490,"prepMinutes":472,"cookMinutes":549,"restMinutes":550,"difficulty":551,"course":552,"diet":554,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":542,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"Use roughly two parts low-moisture mozzarella to one part feta by weight. Mozzarella gives the long melting stretch that defines the filling and feta supplies the salt and slight sourness of real Georgian brined cheese. Squeeze the mozzarella dry first, and skip fresh mozzarella in water entirely — it floods the boat.","What cheese should I use if I cannot find sulguni?",{"answer":398,"question":399},"Almost always because the base was rolled too thin, the sealed ends came apart, or the boat was overfilled. Pinch the two pointed ends together hard, twisting them so they lock, and leave the base a good 3–4 mm thick. Cheese pressing against a weak seam will find its way out and burn onto the tray.","Why did my boat leak cheese in the oven?",{"answer":401,"question":402},"It does not stay fully raw — it is dropped onto cheese at well over 80°C and stirred straight through, which thickens it into a sauce. If you are pregnant, feeding young children or otherwise avoiding raw egg, crack a whole egg into the boat and bake it for another 3–4 minutes until set. Pasteurised eggs are another straightforward option.","Is the egg yolk safe to eat raw?",{"answer":404,"question":405},"Yes, and it improves the flavour. After the first rise, refrigerate the dough covered for up to 24 hours, then bring it back to room temperature for about an hour before shaping. A cold overnight ferment gives the bread a deeper, slightly tangy taste and makes the dough easier to handle.","Can I make the dough the day before?",{"answer":407,"question":408},"Tear off one pointed end of the boat and use it to stir the yolk and butter through the hot cheese until everything turns glossy. Then keep tearing strips from the raised rim and dipping them into the filling. When the rim is gone, eat the cheese-soaked base with a fork. It is finger food for most of its life.","How do you actually eat Adjarian khachapuri?",[410,411,412,413,414,415],"Squeeze the mozzarella dry in a clean towel before mixing. Wet cheese releases water into the boat and the base steams instead of crisping.","Leave the rim of dough noticeably thicker than the base — it has to hold molten cheese without collapsing and it doubles as the handle.","Bake on a preheated stone or an upside-down baking tray. The base needs bottom heat fast, or it stays pale and soggy under the filling.","Add the yolk the moment the boat comes out, then serve within a minute. Left to sit on the hot cheese, the yolk sets and you lose the sauce.","If the cheese looks like it is browning too fast, tent the middle with foil and leave the rim exposed — the crust is what still needs colour.","Separate the eggs while cold, then let the yolks sit out while the boats bake. A cold yolk cools the cheese and stiffens it on contact.","🛶","Adjarian khachapuri is a bread you finish yourself. A soft, slightly sweet yeasted dough is shaped into a long open boat, packed with a mix of salty brined cheeses, and baked until the cheese bubbles and the pointed ends go deep gold. A raw egg yolk and a knob of butter land in the middle the second it leaves the oven, and the first thing anyone does at the table is drag a fork through all three until the filling turns into a glossy, stringy custard. The taste is straightforwardly rich — salt, dairy, warm bread — with the yolk softening the sharpness of the cheese. You eat it by tearing off pieces of the raised rim and dipping them, working inward until only the base is left.","Khachapuri is not one dish but a family of them, and the shape tells you where you are. Imereti bakes it flat and round with the cheese sealed inside. Megrelia does the same and then buries the top under another layer of cheese. Svaneti stuffs it with meat and potato. The boat belongs to Adjara, the humid Black Sea province on the Turkish border, and the story locals tell about the shape is that it echoes the fishing boats of the coast, with the yolk as the sun going down over the water. Whether that is old folklore or a good line invented for tourists is genuinely unclear, and Georgians will happily argue both sides.\n\nWhat is not in doubt is the cheese. Sulguni is a brined, elastic, faintly sour cheese from western Georgia that pulls into long threads when it melts; imeruli is fresher, whiter and saltier, and it brings the tang. Most bakers use both, because sulguni alone melts into something too smooth and imeruli alone can go grainy. Outside Georgia the standard workaround is low-moisture mozzarella for the stretch plus feta for the salt and acidity, which gets you surprisingly close — closer than any single supermarket cheese will.\n\nIn Batumi and along the coast, khachapuri is not a starter but a whole meal, often ordered late at night, and the boats come in sizes up to genuinely absurd. There is an unwritten method for eating one: tear the pointed end off the boat first, use it to stir the yolk and butter through the hot cheese, then keep tearing the rim in strips and dipping. The base, soaked in cheese and egg, is eaten last with a fork. Doing it in the wrong order is not a crime, but somebody at the table will tell you.","Khachapuri is at its best within ten minutes of leaving the oven and does not keep gracefully. Leftovers refrigerate for 2 days; reheat in a 200°C oven for 8 minutes so the base recrisps, never in a microwave, which turns the cheese rubbery and the crust damp. You can freeze shaped, unfilled dough boats for a month — thaw, fill and bake from cold, adding 3 minutes. The filled and baked bread does not freeze well because the cheese weeps on thawing.",[421,422,423,424],"A dough enriched with milk and a little butter, so the rim stays soft the next morning instead of turning to rusk.","The mozzarella-and-feta blend is measured to match the salt and stretch of real sulguni, not just guessed at.","Shaping is explained by feel — where to leave the dough thick and where it must be thin — so the boat holds instead of leaking.","The yolk goes in off the heat at the right moment, warm enough to thicken but not so hot it scrambles.",[426,427,428,429],"Stand mixer or a bowl and hands","Baking stone or heavy baking tray","Box grater","Rolling pin",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},40,72,3,1400,34,780,[438],"Nothing more than a cold pilsner or a glass of dry amber wine — the boat is a full meal and the table usually just adds pickles.",[440,443,446],{"name":441,"description":442},"Imeruli khachapuri","The everyday round version: the same cheese sealed inside a disc of dough, rolled flat and cooked in a dry pan rather than baked. Faster, and the one Georgians actually make on a weeknight.",{"name":444,"description":445},"Megruli khachapuri","Imeruli with a second layer of cheese spread across the top before baking, so it browns into a blistered crust. Richer again, and the usual answer when someone says one cheese layer is not enough.",{"name":447,"description":448},"Penovani khachapuri","A puff pastry square folded over the cheese filling into a rough envelope — the Soviet-era bakery shortcut, still sold on every corner in Tbilisi.",[450,456,460,465,469,471,475,481,485,489,493,495],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},450,"flour","bread flour, plus more for dusting","g","For the dough",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},7,"yeast","instant dried yeast",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},250,"milk","whole milk, lukewarm","ml",{"qty":466,"name":467,"unit":468,"group":455},1,"caster sugar","tsp",{"qty":466,"name":470,"unit":468,"group":455},"fine salt",{"qty":472,"ref":473,"name":474,"unit":454,"group":455},30,"butter","butter, softened",{"qty":476,"ref":477,"name":478,"note":479,"unit":454,"group":480},400,"mozzarella","low-moisture mozzarella, coarsely grated","or 600 g sulguni if you can find it","For the filling",{"qty":482,"ref":483,"name":484,"unit":454,"group":480},200,"feta","feta, crumbled fine",{"qty":466,"ref":486,"name":487,"unit":488,"group":480},"eggs","egg, beaten, for binding the filling","piece",{"qty":490,"ref":486,"name":491,"unit":488,"group":492},4,"egg yolks, at room temperature","To finish",{"qty":431,"ref":473,"name":494,"unit":454,"group":492},"cold butter, in 4 cubes",{"qty":496,"ref":497,"name":498,"unit":499,"group":492},null,"black-pepper","black pepper","to taste",[501,506,510,513,516,520,524],{"tip":502,"text":503,"title":504,"timerSeconds":505},"The dough should feel softer than pizza dough. Resist adding flour beyond a light dusting.","Whisk the yeast and sugar into the lukewarm milk and leave 5 minutes until it foams. Add {qty:flour} of flour, the salt and softened butter, then knead 8–10 minutes until the dough is smooth, soft and only just tacky — it should stretch thin enough to see light through without tearing.","Mix and knead the dough",600,{"text":507,"title":508,"timerSeconds":509},"Shape the dough into a ball, put it in an oiled bowl, cover, and leave in a warm spot for 60–90 minutes until doubled and domed. A finger pressed into the surface should leave a dent that fills back only slowly.","Let it rise",4500,{"text":511,"title":512},"Squeeze the grated mozzarella in a clean towel to wring out any moisture, then toss it with the crumbled feta and the beaten egg until the mixture clumps loosely. Taste it: it should be assertively salty, since the bread around it has almost none.","Prepare the filling",{"text":514,"title":515},"Put a baking stone or an upside-down heavy tray on the middle shelf and heat the oven to 250°C, or as high as it goes, for at least 30 minutes. The base of each boat has to set fast, and a cold tray is the usual reason it turns out pale and damp.","Heat the oven hard",{"tip":517,"text":518,"title":519},"Leave the base slightly thicker than feels necessary — it carries molten cheese for 15 minutes.","Divide the dough into 4 pieces and roll each into an oval about 25 cm long and 3–4 mm thick. Roll the two long sides inward toward the centre to make thick ropes, then pinch each pair of ends together hard and twist so they lock into pointed tips. You should have an open canoe with a raised, sturdy rim.","Shape the boats",{"text":521,"title":522,"timerSeconds":523},"Divide the cheese between the boats, mounding it level with the rim, and slide them onto the hot stone on baking paper. Bake 12–15 minutes until the crust is deep gold, the cheese is bubbling in the centre and the pointed ends have blistered and darkened at their tips.","Fill and bake",840,{"tip":525,"text":526,"title":527},"Serve within a minute of adding the yolk, or it sets on the hot cheese and you lose the sauce.","Pull the boats out, use a spoon to push a small well into the middle of the cheese, and drop a yolk and a cube of cold butter into each. Grind over black pepper and carry them straight to the table, then stir the yolk and butter through the cheese with a fork until the filling turns glossy and pale gold.","Add yolk and butter, stir at the table","ah-cha-ROO-lee kha-cha-POO-ree",[530,534,538],{"note":531,"swap":532,"original":533},"Mozzarella supplies the stretch, feta the salt and lactic tang. Georgian and Russian grocers often stock real sulguni; if you find it, use 600 g sulguni with a handful of feta.","400 g low-moisture mozzarella + 200 g feta, both coarsely grated or crumbled","Sulguni and imeruli cheese",{"note":535,"swap":536,"original":537},"The whole-egg version is common in Georgian bakeries too. It sets rather than stirs in, so you lose the sauce but gain a safer dish for anyone avoiding raw egg.","Omit, or crack a whole egg into the boat and return it to the oven for 3–4 minutes","Raw egg yolk",{"note":539,"swap":540,"original":541},"The boat will be a little softer and less chewy. Reduce the milk by a tablespoon or two, as weaker flour absorbs less.","All-purpose flour","Bread flour","adjarian-khachapuri","Adjarian Khachapuri (Boat-Shaped Georgian Cheese Bread)","Adjarian Khachapuri","აჭარული ხაჭაპური","Acharuli khachapuri","georgia","Adjara",15,90,"medium",[553],"bread",[555],"vegetarian",[452,477,483,486,473],[558,561,563,565],{"alt":559,"src":560},"Boat-shaped Georgian cheese bread with a golden crust, bubbling cheese and a raw egg yolk in the centre","\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-4x3.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-1x1.jpg",[568,569,570,571,572,573,574],"khachapuri","georgian cheese bread","adjarian","acharuli","sulguni","egg bread","caucasus","2026-08-20","dishroute-kitchen","An open boat of soft yeasted dough filled with molten brined cheese, crowned with a raw egg yolk and butter that you stir into the cheese at the table before tearing off the crust.",{"en":579},"\u002Frecipe\u002Fadjarian-khachapuri",{"items":581,"total":854,"page":466,"limit":855,"hasMore":856},[582,592,627,659,690,720,747,776,801,829],{"slug":542,"title":543,"shortTitle":544,"nativeName":545,"romanized":546,"countrySlug":547,"region":548,"baseServings":490,"prepMinutes":472,"cookMinutes":549,"restMinutes":550,"difficulty":551,"course":583,"diet":584,"mainIngredients":585,"images":586,"keywords":591,"publishedAt":575,"updatedAt":575,"authorSlug":576},[553],[555],[452,477,483,486,473],[587,588,589,590],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[568,569,570,571,572,573,574],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":547,"region":597,"baseServings":490,"prepMinutes":472,"cookMinutes":598,"restMinutes":550,"difficulty":599,"course":600,"diet":602,"mainIngredients":606,"images":611,"keywords":621,"publishedAt":575,"updatedAt":575,"authorSlug":576},"badrijani-nigvzit","Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Paste)","Badrijani Nigvzit","ბადრიჯანი ნიგვზით","Kakheti",25,"easy",[601],"appetizer",[603,555,604,605],"vegan","gluten-free","dairy-free",[607,608,609,610],"eggplant","walnuts","garlic","pomegranate",[612,615,617,619],{"alt":613,"src":614},"Rolled fried aubergine slices filled with pale walnut paste, topped with pomegranate seeds and coriander","\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-1x1.jpg",[622,623,624,625,626,610,603],"badrijani nigvzit","eggplant rolls","walnut paste","georgian appetizer","aubergine",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"countrySlug":547,"region":632,"baseServings":490,"prepMinutes":633,"cookMinutes":634,"difficulty":599,"course":635,"diet":637,"mainIngredients":638,"images":643,"keywords":653,"publishedAt":575,"updatedAt":575,"authorSlug":576},"chakhokhbili","Chakhokhbili (Georgian Chicken and Tomato Herb Stew)","Chakhokhbili","ჩახოხბილი","Kartli",20,45,[636],"main",[604,605],[639,640,641,642,609],"chicken","tomato","onion","cilantro",[644,647,649,651],{"alt":645,"src":646},"Georgian chicken stew in a wide pan, thick tomato and onion sauce scattered with fresh coriander and basil","\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-1x1.jpg",[628,654,655,656,657,658],"georgian chicken stew","tomato stew","coriander","tarragon","one pot chicken",{"slug":660,"title":661,"shortTitle":662,"nativeName":663,"countrySlug":547,"region":597,"baseServings":664,"prepMinutes":431,"cookMinutes":665,"restMinutes":666,"difficulty":551,"course":667,"diet":670,"mainIngredients":671,"images":673,"keywords":683,"publishedAt":575,"updatedAt":575,"authorSlug":576},"churchkhela","Churchkhela (Georgian Grape Must and Walnut Candy)","Churchkhela","ჩურჩხელა",8,60,1440,[668,669],"dessert","snack",[603,555,605],[608,672,452],"grapes",[674,677,679,681],{"alt":675,"src":676},"Rows of dark purple and amber churchkhela candles hanging on strings, one sliced to show walnuts inside","\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-1x1.jpg",[660,684,685,686,687,688,689],"georgian candy","grape must","walnut","tatara","no added sugar","kakheti",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":547,"region":695,"baseServings":696,"prepMinutes":598,"cookMinutes":697,"difficulty":551,"course":698,"diet":700,"mainIngredients":701,"images":704,"keywords":714,"publishedAt":575,"updatedAt":575,"authorSlug":576},"kharcho","Kharcho (Georgian Beef, Walnut and Sour Plum Soup)","Kharcho","ხარჩო","Samegrelo",6,130,[699],"soup",[604,605],[702,608,703,609,642],"beef-shank","rice",[705,708,710,712],{"alt":706,"src":707},"A deep bowl of thick reddish Georgian beef soup with rice, walnut oil on the surface and chopped coriander","\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-4x3.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-1x1.jpg",[691,715,716,686,717,718,719],"georgian soup","beef soup","tklapi","sour plum","mingrelian",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":547,"region":725,"baseServings":490,"prepMinutes":665,"cookMinutes":549,"restMinutes":431,"difficulty":726,"course":727,"diet":728,"mainIngredients":729,"images":732,"keywords":742,"publishedAt":575,"updatedAt":575,"authorSlug":576},"khinkali","Khinkali (Georgian Twisted Soup Dumplings)","Khinkali","ხინკალი","Khevsureti and Pshavi","hard",[636],[],[452,730,731,641,642],"ground-beef","ground-pork",[733,736,738,740],{"alt":734,"src":735},"A plate of pleated Georgian khinkali dumplings with twisted topknots, dusted with coarse black pepper","\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero.jpg",{"alt":734,"src":737},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-4x3.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-1x1.jpg",[721,743,744,574,745,746],"georgian dumplings","soup dumplings","minced meat","pleated dumplings",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":547,"region":752,"baseServings":490,"prepMinutes":633,"cookMinutes":753,"restMinutes":754,"difficulty":599,"course":755,"diet":757,"mainIngredients":758,"images":759,"keywords":769,"publishedAt":575,"updatedAt":575,"authorSlug":576},"georgian-lobio","Lobio (Georgian Spiced Kidney Bean Stew)","Lobio","ლობიო","Racha and Imereti",105,480,[756,636],"side",[603,555,604,605],[641,608,609,642],[760,763,765,767],{"alt":761,"src":762},"A clay pot of thick Georgian red bean stew topped with chopped coriander, walnuts and pomegranate seeds","\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-4x3.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-1x1.jpg",[770,771,772,773,686,774,775],"lobio","georgian beans","kidney bean stew","vegan georgian","mchadi","fasting food",{"slug":777,"title":778,"shortTitle":779,"nativeName":780,"countrySlug":547,"region":781,"baseServings":696,"prepMinutes":634,"cookMinutes":634,"restMinutes":782,"difficulty":599,"course":783,"diet":784,"mainIngredients":785,"images":788,"keywords":798,"publishedAt":575,"updatedAt":575,"authorSlug":576},"pkhali","Pkhali (Georgian Walnut and Vegetable 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