Khachapuri
WHAT YOU WILL NEED
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6 products
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SIMPLE PROCESS
Step by step recipe
The secret to this Khachapuri lies in the right cheese combination. A mix of processed cheese, hard cheese, and feta offers the perfect balance of saltiness, creaminess, and meltability. Garlic adds a savory kick, and mayonnaise helps to create a smooth, airy texture. Bake at a low temperature for about an hour — this gives the cheeses enough time to melt and meld into a unified, creamy mass. Keep the oven closed during baking to prevent it from sinking.
Grate the Cheeses
Grate 180 g (6.3 oz) of hard cheese and 145 g (5.1 oz) of feta on a fine grater. Grate 90 g (3.2 oz) of processed cheese on a coarse grater or cut into small cubes. Combine all cheeses in a large bowl.
Add Garlic and Mayonnaise
Press 5 g (about 1 clove) of garlic and add to the cheeses. Pour in 100 g (about ½ cup) of mayonnaise and mix thoroughly with a spatula or mixer until you get a smooth, paste-like consistency.
Whip the Mixture
Using a mixer with a paddle attachment, beat the mixture on medium speed for 2–3 minutes until fully smooth and slightly fluffy.
Grease the Baking Dish
Grease a 8–9 inch (20–22 cm) baking dish with 5 g (1 tsp) of vegetable oil or line with parchment paper.
Bake
Transfer the cheese mixture to the dish and smooth the top. Place in a preheated oven at 160°C (320°F) on the lower rack. Bake for 55–60 minutes until golden and fully melted. Keep the oven door closed for the first 40 minutes.
Cool and Serve
Leave the finished Khachapuri in the oven with the door ajar for 10 minutes, then cool completely in the dish. Slice into portions and serve warm or cold.
CHEF'S TIP
Grate Cheeses Finely
A fine grate ensures the cheeses melt quickly and evenly, resulting in a uniform texture. Grate hard cheese and feta on a fine grater, and processed cheese on a coarse grater or cut into small cubes.
Use Full-Fat Mayonnaise
Mayonnaise with at least 67% fat gives the casserole the creaminess it needs and binds all the ingredients. Substituting with sour cream works, but the flavor will be less rich.
Don't Open the Oven for the First 40 Minutes
Khachapuri needs to rise and set. Sudden temperature changes can cause it to collapse, so wait until the crust is golden before checking.
Let It Rest Before Slicing
After baking, leave it in the oven with the door ajar for 10 minutes, then cool at room temperature — this firms it up and makes slicing easier.
SUBSTITUTIONS
Add your taste
- Replace Feta with Feta-style Cheese or Suluguni Feta gives a more delicate texture, while suluguni adds stretchiness. Both keep the flavor rich and delicious.
- Swap Mayonnaise for Sour Cream or Yogurt For a lighter version, use 100 g of 15% sour cream or Greek yogurt. Calories drop, and the tanginess adds freshness.
- Add Herbs for Freshness Fold finely chopped dill or parsley into the cheese mixture for an extra layer of flavor.
- Make It Garlic-Free If garlic isn't to your taste, simply omit it — the casserole stays creamy and cheesy. A pinch of nutmeg can replace it for depth.
HOW TO STORE
How to Store No-Dough Khachapuri
Let the Khachapuri cool completely to room temperature, then transfer to an airtight container or wrap in plastic wrap. Refrigerate for up to 3 days. Reheat in the microwave (1–2 minutes) or in the oven at 160°C (320°F) for 10–15 minutes. You can freeze portions: wrap each piece in plastic wrap and place in a freezer bag. Store for up to 2 months. Thaw in the fridge for 4–6 hours or at room temperature for 1–2 hours.
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