Can I make it without eggs?

Eggs bind the mixture. If you don't have them, substitute with 2 tbsp flour + 50ml milk or 100g cottage cheese. The texture will be denser.

What can replace Adyghe cheese?

Feta, suluguni, or ricotta work great — they provide similar tenderness and a salty note.

Why is my khachapuri undercooked inside?

The batter may be too thick, or the oven temperature too low. Make sure the dish is not overfilled, and bake at 180°C (350°F). Increase time to 50 minutes if needed.

Can I freeze the finished khachapuri?

Yes, but it's better to freeze it sliced. Thaw in the fridge and reheat in the oven to restore crispiness.

Khachapuri

Name: Khachapuri
Total time: 40 min
Yield: 2 порции
Cuisine: International
Ingredients: Adyghe cheese — 250 g; Semi-hard cheese — 150 g; Processed cheese — 100 g; Chicken egg — 220 g; Mayonnaise — 100 g; Garlic — 3 g

50min

823g

Nutrition per 100g

351

This khachapuri is a true gift for cheese lovers. Instead of traditional dough, a rich blend of three cheeses, eggs, and mayonnaise bakes into a golden, fluffy delight. It's incredibly tender, airy, and aromatic. Perfect for breakfast, a snack, or even a festive table, and it's made without flour or fuss.

CheeseAt the TableSnackGeorgia

WHAT YOU WILL NEED

From ingredients

6 products

Сырная основа

Adyghe cheese250 g

Semi-hard cheese150 g

Processed cheese100 g

Связующее

Chicken egg220 g

Mayonnaise100 g

Аромат

Garlic3 g

SIMPLE PROCESS

Step by step recipe

For perfect khachapuri, grate all cheeses finely — this ensures even distribution and a smooth texture. Mayonnaise and eggs make the mixture airy, while garlic adds a zesty kick. Bake at a moderate temperature until golden on top and moist inside. Follow these steps for a cheesy masterpiece.

Step 1

Prep the Cheeses

Grate all three cheeses finely into a large bowl. This ensures even mixing and a smooth, consistent texture.

Step 2

Mix Ingredients

Add eggs, mayonnaise, and minced garlic to the cheeses. Beat with a mixer on medium speed until the mixture is smooth and fluffy.

Step 3

Prepare the Dish

Grease a baking dish with butter or line with parchment paper. Pour in the cheese mixture and smooth the top.

Step 4

Bake

Preheat the oven to 180°C (350°F). Bake for 40 minutes until golden and a toothpick inserted comes out clean.

Step 5

Cool and Serve

Let the khachapuri rest in the turned-off oven for 5–10 minutes, then unmold. Slice into portions and serve warm or at room temperature.

CHEF'S TIP

Choose Cheeses with Different Textures

The combination of Adyghe (soft, crumbly), semi-hard (stretchy), and processed (creamy) creates the perfect balance. You can substitute one with mozzarella or feta for variety.

Don't Overbake

Bake for exactly 40 minutes at 180°C (350°F). If the top browns too quickly, cover with foil. Check doneness by a golden crust and a firm center.

Garlic to Taste

Adjust the garlic amount to your liking. Use 1 clove for a milder flavor or 2–3 for a more intense kick. You can also add dried basil or oregano.

Let It Rest

After baking, leave the khachapuri in the turned-off oven for 5–10 minutes — it firms up and slices more easily.

SUBSTITUTIONS

Add your taste

With Herbs, No Garlic Skip the garlic and add 20g of chopped dill or parsley for a fresh, summery version.
With Sour Cream Instead of Mayo Replace mayonnaise with 20% sour cream — the taste becomes more delicate and tangy, with slightly fewer calories.
Add Spinach Fold 50g of finely chopped spinach into the mixture for a vibrant color and richer flavor.
Bake in Mini Molds Divide the batter into muffin tins and bake for 20–25 minutes for individual khachapuri bites.

HOW TO STORE

How to Store Khachapuri

Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in the microwave. Freezing is possible, but the texture may become less airy — thaw in the fridge and reheat.

GOOD TO KNOW