Khatchapuri with Wild Boar (Georgian Cheese Bread)

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Khatchapuri (Kh-atch-a-poori)? Cheese boat? Gondola? Whatever name you want to call it, this cheese stuffed crust bread topped with a gooey egg is a Georgian staple. Yes, Georgia! (the country, not the state) Growing up I always thought this was an Armenian dish because of how popular it is through the Armenian community, especially here in LA. It wasn’t until my travels through Armenia that I found out this dish is 100% from Georgia, which is the neighboring country just north of Armenia. Nowadays here in LA there are more and more places popping up that sell Khatchapuri. You can find it in many different flavors and toppings but the one constant is that beautiful runny gooey egg. I made this recipe topped with wild boar sausage because wild game makes everything better! It’s meant to be eaten with your hands and proper technique would be to tear off the edges and dip them into the cheese and egg in the center. I used pre-made pizza dough to make life a little easy but you can do it with homemade dough if you want to go all out. So whether you’re looking for fun at your next pizza night or want and amazing breakfast or lunch, this is recipe to try!

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Khatchapuri with Wild Boar (Georgian Cheese Bread)

Recipe by Ara ZadaCourse: Wild Recipes
Servings

2-4

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • 15oz pizza dough (divided)

  • 1 1/2 cups mozzarella

  • 2 cups Feta cheese (crumbled)

  • 1 cups ricotta

  • 1lb Sausage (wild boar)

  • 5 eggs

  • 1 tablespoon parsley (chopped)

Preparation

  • Pre Heat your oven to 450 and combine all the cheese in a large mixing bowl
  • On a lightly floured surface roll out one of your pizza doughs into a 10” x 8” oval.
  • Place the oval onto a sheet tray lined with parchment paper. Then put 1 1/2 cups of the cheese mixture in the center of the oval spreading it out almost all the way to the edges. Take the two long edges of the oval and roll them in to create the gondola shape. (trying to tuck some of the cheese into the edges as you roll it over). Slightly pull the two points and give the a little twist to lock in the shape. Repeat with the other dough.
  • Whip one egg up in a small bowl and using a pastry brush, brush the edges of the khatchapuri. Top each one with he remaining cheese and place them in the oven. Cook for 10-15 min or until the dough begins to set.
  • While they are cooking in the oven. Get a medium sauce pan on medium high heat and cook the sausages for 10 min turning frequently. (Alternately you can place them in the oven or have them precooked) remove them and slice them into thin slices about 1/4” thick.
  • Remove the Khatachpuri from the oven. Using the back of a spoon make a small indentation in the center of one end of the gondola. Crack one egg into the indentation (you want the yolk to stay in the center, it doesn’t matter where the whites spread to)then repeat with another egg on the other end. Spread sausage slices all around. Repeat with the other one.
  • Place the Khatchapuri back in the oven for 7-8 minutes. You want the whites to start to set but the yolk to stay nice and runny. If you want the egg to be firmer cook for 8-10 minutes.
  • Remove them from the oven and top them with some chopped parsley. Serve them immediately so the cheese is nice and melty and the egg is super runny. Enjoy!

Ara Zada

Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour.

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