Georgian cheese bread. In Brighton Beach, Toné Café bakes adjaruli khachapuri in a clay oven, and Ubani in Bay Ridge serves a cheese boat with its brothy khinkali.

Khachapuri is a Georgian dish of cheese-filled bread. The Adjarian version is boat-shaped, with cheese, butter and an egg yolk in the center, said to represent a boat, the sea and the sun. Toné Café in Brighton Beach is named for its circular clay oven, where it bakes molten adjaruli khachapuri and other breads, and Ubani's Bay Ridge menu has the famous cheese boat alongside its khinkali.

Where to eat Khachapuri in Brooklyn

2 editor picks for Khachapuri in Brooklyn, ranked by editorial score. All Brooklyn signature dishes · Khachapuri across every city.

  • Toné Café

    Order Adjaruli khachapuri and peppery khinkali dumplings, then a pastry from the bakery next door.

    Toné Café is a Georgian restaurant and bakery on Neptune Avenue in Brighton Beach, Brooklyn, baking its adjaruli khachapuri in a traditional clay oven.

    DetailsDirections

  • Ubani

    Order The Georgian salad with creamy walnut dressing, plus khinkali and the cheese boat.

    Ubani is a Georgian restaurant on 3rd Avenue in Bay Ridge, Brooklyn, with a cheese boat, brothy khinkali and a backyard with picnic tables and couches.

    DetailsDirections

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Make it at home

Serves Makes 2 large boats; serves 2 to 42 hr 30 minIntermediate

Ingredients

  • 500 g flour
  • 220 ml warm water
  • 100 g plain yogurt
  • 7 g yeast
  • 10 g sugar
  • 10 g salt
  • 30 g oil
  • 420 g grated mozzarella
  • 220 g crumbled feta
  • 40 g ricotta (optional)
  • 1 whole egg
  • 30 g softened butter
  • 2 egg yolks
  • 30 g butter for finishing (15 g per boat)

Method

  1. Whisk the warm water, sugar and yeast and let stand 5 minutes. Add the yogurt and oil, then the flour and salt, and mix to a shaggy dough.
  2. Knead 8 to 10 minutes until smooth, then proof in an oiled bowl 60 to 75 minutes until doubled.
  3. Mix the mozzarella, feta, optional ricotta, whole egg and softened butter and chill the filling while the dough rises.
  4. Heat the oven to 482 F (250 C) with a steel, stone or heavy tray inside for at least 35 minutes.
  5. Divide the dough in two, roll each to a 32 by 20 cm oval, spread half the filling down the center leaving a 3 to 4 cm border, roll the long edges in, and pinch the ends into points.
  6. Bake 12 to 15 minutes until deep golden and bubbling.
  7. Make a well in the center of each boat, add one yolk and 15 g butter, wait 20 to 30 seconds, and serve.

Editor tip. Taste the feta first; if it is very salty, use 180 g and more mozzarella so the filling does not turn harsh.

Common allergens: Gluten, Dairy, Eggs.