Georgian · bread
Cheese Bread (Khachapuri Adjaruli)
Cheese Bread (Khachapuri Adjaruli) reads richness 8.2, umami 6.9 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Georgian bread, about 32 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.5 / 10
- Sweet & Fruity — 1.3 / 10
- Sour & Bright — 0.7 / 10
- Bitter & Earthy — 1.7 / 10
- Rich & Fat — 8.7 / 10
- Aromatic & Spice — 0.0 / 10
The measured notes (of 18)
Richness 8.2 · Umami 6.9 · Salinity 3.6 · Funk & Ferment 2.1 · Nutty 1.9 · Bitterness 1.6 · Sweetness 1.3 · Earthy 0.7 · Sourness 0.7
What's in it (5)
- 3 cups bread dough (flour; 2 1/4 tsp yeast; 1 cup water; 1 tsp salt; 1 tsp sugar; 2 tbsp oil)
- 8 oz suluguni cheese, grated
- 4 oz imereti cheese, crumbled
- 2 egg yolks
- 2 tbsp butter
Time & effort: about 32 min (30 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 387.3 kcal, 16.7 g protein, 20.5 g fat, 33.1 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Shape leavened dough into an oval boat with raised edges, fill generously with a mixture of suluguni and imereti cheeses, and bake at 230°C until the crust is puffed and golden.
- Remove from the oven, make a well in the melted cheese, and drop in an egg yolk and a knob of butter.
- Return to the oven for 2–3 minutes until the yolk is just set, then serve immediately for stirring and dipping.
Dishes with a similar flavor shape
- Cheese Pie (Khachapuri Imeruli) — Georgian
- Pineapple Beef Teriyaki — Vietnamese
- Soufflé au Fromage — French
- Gnocco Fritto — Italian · Emilia-Romagna
- Elarji — Georgian
Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.