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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. 

  • Duration
  • 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

Cheese Filling

  • 8 oz. mozzarella, freshly grated
  • 5 oz. feta, crumbled
  • 1/3 cup cottage cheese
  • 1 egg
  • Pinch of salt
  • 1 egg, beaten
  • 2 eggs, cracked whole into separate cups
  • 4-6 tbsp. butter, divided


To make dough:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.