Description
Sesame Khachapuri is a delicious Georgian-inspired cheese bread boat filled with a rich blend of feta, gouda, and provolone cheeses, topped with fresh herbs, a runny egg yolk, and a sweet-spicy honey butter sauce. This savory pastry is baked to golden perfection with a crisp crust enhanced by sesame seeds, offering an irresistible combination of creamy, cheesy, and herby flavors with a touch of heat from paprika and harissa.
Ingredients
Scale
Cheese Mixture
- 8 ounces feta cheese, crumbled
- 2 cups shredded gouda or spicy cheddar cheese
- 2 cups shredded provolone cheese
- salt and black pepper, to taste
- 1 beaten egg (from 2 eggs)
Dough and Topping
- 1 pound pizza dough, at room temperature
- 1 beaten egg (remaining egg from 2 eggs), for brushing crust
- 1/4 cup sesame seeds
- 2 egg yolks (separate from the beaten eggs)
Herb Mixture
- 1 cup fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 2 cloves garlic, grated
Optional
- 1 lemon, thinly sliced
- 1 tablespoon red harissa sauce
- Chili flakes, to taste
Honey Butter Sauce
- 3 tablespoons salted butter
- 1 tablespoon honey
- 1 teaspoon smoked paprika
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make the cheese filling: In a medium bowl, combine crumbled feta, shredded gouda or spicy cheddar, and shredded provolone. Add one beaten egg to bind the cheeses and season the mixture with salt and black pepper to taste. Mix well.
- Shape the dough: Divide the pizza dough into two equal portions. On a lightly floured surface, roll or gently push each portion into a rough oval approximately 10 inches long. Transfer each dough oval onto the prepared baking sheets.
- Fill and form the cheese boats: Spoon the cheese mixture evenly into the center of each dough oval, leaving about a 1-inch border uncovered. If desired, arrange a few thin lemon slices over the cheese for brightness. Fold the dough edges inward over the cheese filling, pinching and shaping to create a boat shape that encloses the cheese while leaving the center exposed.
- Brush crust and add sesame seeds: Brush the exposed dough edges with the remaining beaten egg to promote browning and crispness. Sprinkle generously with sesame seeds for added texture and flavor.
- Add fresh herbs: In a small bowl, mix chopped cilantro, parsley, dill, and grated garlic. Sprinkle this fragrant herb mixture evenly over each cheese boat, adding a fresh, aromatic element.
- Bake the cheese boats: Place the baking sheets in the preheated oven and bake for about 20 minutes until the crust is golden and the cheese is bubbling and melting.
- Add egg yolks and finish baking: Remove the cheese boats from the oven and carefully crack one egg yolk into the center of each boat. Return to the oven and bake for an additional 3 to 5 minutes, or until the egg yolk is just barely set but still runny.
- Prepare honey butter sauce: While the boats finish baking, mix the salted butter, honey, and smoked paprika in a small bowl until combined and smooth.
- Serve: Remove the khachapuri from the oven and immediately spoon the honey butter sauce over the cheese boats. Stir the butter and runny egg yolk gently into the cheese filling for a creamy finish. Serve hot and enjoy immediately.
Notes
- You can substitute spicy cheddar for gouda if you prefer a sharper flavor.
- Lemon slices are optional but add a nice citrus brightness that complements the rich cheese.
- Adjust the amount of red harissa sauce and chili flakes to control the spice level.
- Serve immediately for the best texture and flavor, as the egg yolk is meant to be runny.
- Using fresh herbs is key to balancing the richness of the cheese filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Georgian
Keywords: khachapuri, Georgian cheese bread, cheese boat, sesame seeds, honey butter sauce, herb topping, savory pastry, baked cheese bread
