Khachapuri Adjaruli — cookly.recipes

It stands or falls on how wet the cheese is: drain the blend overnight or the boat leaks and the base steams instead of baking.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Baking steel or stone, Bench scraper, Stand mixer with dough hook
Allergens: Wheat, Milk, Egg
Method: 24 steps · 18 photographed · 5 filmed
Components: 3 made from scratch
Films: 3, 29 min

3 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Matsoni-enriched dough

Film

A soft yeasted bread dough enriched with cultured milk, butter and egg yolk.

Bought pizza dough has no acidity or fat, so the rim goes tough and the boat will not hold its shape.

Bread flour000 g
Matsoni000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 9
Time: 3 h
Hands-on: 20 min

Makes 6 boats at 260 g; the dough keeps 24 h at 4 C, 48 h if you halve the yeast

Mix the night before and cold-prove; bring it out 90 minutes before shaping.

Weights and method unlock on purchase

Fresh imeruli curd

Film

A young rennet-set cow's milk cheese, pressed lightly and brined for a day.

Imeruli is hard to buy outside Georgia, and the usual substitutes are too salty and too dry to melt.

Non-homogenised whole milk000 g
Liquid rennet000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 7
Time: 4 h
Hands-on: 30 min

Makes About 1.1 kg from 10 L of milk; keeps 5 days at 4 C in its own brine

Set the curd two days ahead so it gets a full day in brine.

Weights and method unlock on purchase

Cheese filling blend

Grated sulguni and imeruli worked with matsoni and yolk into a filling that melts without splitting.

Sulguni alone strings and weeps fat; the blend is what keeps the filling creamy at 280 C.

Sulguni000 g
Imeruli curd000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 5
Time: 40 min
Hands-on: 15 min

Makes 1.4 kg, enough for 6 boats; keeps 2 days at 4 C, never freeze it

Drain the grated cheeses overnight first, then blend them with the matsoni and yolk on the day; keep the whey and use it in place of the milk in the dough.

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Bread flour000 g
Whole milk000 g
Fresh yeast000 g
Sulguni000 g
Imeruli cheese000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 29 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING9:00

Buying sulguni: age, salt and pull

TECHNIQUE12:00

Shaping the boat and rolling the rim

KIT8:00

Baking steel against a home oven

METHOD

STEP BY STEP — 24 STEPS

18 photographed · 5 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 18 of the 24 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.

Hardest step: sealing and rolling the boat rim — step 14 of 24.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 18 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Nino Kharaishvili watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Cheese that was never drained
What to do about it
02
An oven that never got hot enough
What to do about it
03
Egg added too early, yolk set hard
What to do about it

The chef's hidden note

The filling is drained overnight, and what you do with the whey it gives up is the part nobody writes down.

Written by Nino Kharaishvili. Visible only to people who bought this recipe.

Read it — $6.99

NOTES FROM THE KITCHENS

397 verified cooks · 93% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $6.99 ONCE

397 people cooked it, 93% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 103 more cooks the price becomes $14.99. Your copy never does.

One payment · Yours for good · No subscription