Quick Recipe Version (TL;DR)

Yield: 4 individual khachapuri (serves 4)
Prep Time: 50 minutes
Cook Time: 18 minutes
Total Time: 2 hours 13 minutes

Quick Ingredients

Warm water (105–110°F / 40–43°C), 240 ml (1 cup)
Active dry yeast, 7 g (2 1/4 tsp); sugar, 4 g (1 tsp)
All-purpose flour, 360 g (3 cups); fine sea salt, 6 g (1 tsp); olive oil, 30 ml (2 tbsp)
Ground lamb, 450 g (1 lb); onion, 1 medium; garlic, 3 cloves
Ground coriander, 2 tsp; cumin, 1 tsp; smoked paprika, 1 tsp; tomato paste, 2 tbsp
Mozzarella (low-moisture), 300 g (about 3 cups shredded); ricotta, 200 g (about 3/4 cup); feta, 150 g (about 1 1/2 cups crumbled)
Fresh cilantro, 30 g (1/2 cup chopped); parsley, 15 g (1/4 cup chopped); lemon juice, 15 ml (1 tbsp)
Egg wash: 1 large egg + 15 ml (1 tbsp) water; butter, 28 g (2 tbsp)

Do This

1. Make dough: mix warm water + yeast + sugar (5 min), then stir in flour, salt, and oil; knead 8 minutes; rise 60 minutes.
2. Cook lamb: sauté onion, brown lamb, add garlic/spices/tomato paste; splash in 60 ml (1/4 cup) broth or water; cool 10 minutes.
3. Mix cheeses + herbs: mozzarella, ricotta, feta, chopped herbs, lemon juice.
4. Shape 4 “boats,” pinch ends, build a cheese border, and spoon lamb into the center.
5. Bake at 475°F (245°C) for 14–16 minutes until deep golden and bubbly.
6. Finish with butter (and optional egg yolk), rest 5 minutes, then tear and dip bread into the gooey center.

Why You’ll Love This Recipe

Big comfort, minimal fuss: A homemade bread that feels special, but uses simple pantry dough.
Gooey, rich center: Melty Georgian-style cheese with savory spiced lamb and fresh herbs.
Perfect for sharing: Everyone gets their own boat-shaped khachapuri, hot from the oven.
Flexible: Easy swaps for the cheese blend and spice level based on what you can find.

Grocery List

Produce: 1 medium yellow onion, 3 garlic cloves, fresh cilantro, fresh parsley, 1 lemon
Meat: Ground lamb (450 g / 1 lb)
Dairy: Low-moisture mozzarella, ricotta, feta, butter, 1 large egg
Pantry: All-purpose flour, active dry yeast, sugar, fine sea salt, olive oil, tomato paste, ground coriander, ground cumin, smoked paprika, black pepper, crushed red pepper flakes, beef broth or water

Full Ingredients

Dough (for 4 individual boats)

Warm water (105–110°F / 40–43°C), 240 ml (1 cup)
Active dry yeast, 7 g (2 1/4 tsp)
Granulated sugar, 4 g (1 tsp)
All-purpose flour, 360 g (3 cups), plus more for dusting
Fine sea salt, 6 g (1 tsp)
Olive oil, 30 ml (2 tbsp), plus a little extra for the bowl

Spiced Minced Lamb Filling

Olive oil, 15 ml (1 tbsp)
Yellow onion, 150 g (1 medium), finely chopped
Ground lamb, 450 g (1 lb)
Kosher salt, 6 g (1 tsp)
Black pepper, 1/2 tsp
Ground coriander, 2 tsp
Ground cumin, 1 tsp
Smoked paprika, 1 tsp
Crushed red pepper flakes, 1/4 tsp
Garlic, 3 cloves, finely grated or minced
Tomato paste, 30 g (2 tbsp)
Beef broth or water, 60 ml (1/4 cup)
Fresh lemon juice, 15 ml (1 tbsp)
Fresh cilantro, 30 g (1/2 cup), chopped
Fresh parsley, 15 g (1/4 cup), chopped

Cheese Mixture (Georgian-style at home)

Low-moisture mozzarella, 300 g (about 3 cups), shredded
Whole-milk ricotta, 200 g (about 3/4 cup)
Feta, 150 g (about 1 1/2 cups), crumbled

To Finish

Egg wash: 1 large egg + 15 ml (1 tbsp) water, whisked
Unsalted butter, 28 g (2 tbsp), cut into 4 pieces
Optional for extra richness: 4 egg yolks
Optional garnish: extra chopped cilantro or parsley (1–2 tbsp)

Step-by-Step Instructions

Step 1: Mix and knead the dough

In a large bowl, combine the warm water (240 ml / 1 cup), yeast (7 g / 2 1/4 tsp), and sugar (1 tsp). Stir and let stand for 5 minutes, until the surface looks foamy.

Add the flour (360 g / 3 cups) and fine sea salt (1 tsp). Mix with a spoon until a shaggy dough forms, then drizzle in the olive oil (2 tbsp). Turn the dough out onto a lightly floured counter and knead for 8 minutes, until smooth and elastic. If it feels sticky, dust with flour 1 tablespoon at a time (try not to add more than you need).

Step 2: Let the dough rise

Lightly oil the mixing bowl, place the dough inside, and turn it once to coat. Cover tightly (lid, plastic wrap, or a damp towel) and let rise in a warm spot for 60 minutes, or until roughly doubled in size.

While the dough rises, you’ll cook the lamb filling and prep the cheese mixture.

Step 3: Cook the spiced minced lamb

Set a large skillet over medium-high heat. Add olive oil (1 tbsp) and the chopped onion. Cook for 4–5 minutes, stirring often, until softened.

Add the ground lamb (450 g / 1 lb). Break it up with a spoon and cook for 6–8 minutes, until browned and no longer pink.

Season with kosher salt (1 tsp), black pepper (1/2 tsp), ground coriander (2 tsp), cumin (1 tsp), smoked paprika (1 tsp), and red pepper flakes (1/4 tsp). Stir in the garlic and tomato paste (2 tbsp) and cook for 1 minute to caramelize slightly.

Pour in broth or water (60 ml / 1/4 cup) and simmer for 2 minutes, just until the mixture is moist but not soupy. Remove from heat. Stir in lemon juice (1 tbsp), cilantro (1/2 cup), and parsley (1/4 cup). Let cool for 10 minutes so it doesn’t melt the cheese immediately during shaping.

Step 4: Mix the cheeses for a gooey center

In a medium bowl, combine mozzarella (300 g), ricotta (200 g), and feta (150 g). Mix until evenly distributed. This blend mimics the tangy-salty, stretchy feel of traditional Georgian cheeses using easy-to-find options.

Step 5: Preheat the oven and prepare your baking surface

Place a rack in the middle of the oven. Preheat to 475°F (245°C) for at least 20 minutes.

If you have a baking stone or steel, preheat it too. If not, use an inverted heavy baking sheet preheating in the oven (this helps the bottoms brown). You’ll transfer the shaped khachapuri onto parchment for easy loading.

Step 6: Shape the khachapuri boats

Turn the risen dough onto a lightly floured surface. Divide into 4 equal pieces (about 160–165 g each). Roll each piece into an oval about 8 x 5 inches (20 x 13 cm), roughly 1/4-inch (6 mm) thick.

Roll the long sides inward toward the center to create a raised rim (like a canoe). Pinch and twist the two ends to seal into a boat shape. Transfer each boat to a parchment-lined sheet for easy handling.

Step 7: Fill with cheese and lamb

Brush the exposed dough edges lightly with egg wash (egg + 1 tbsp water). This helps the crust turn glossy and deeply golden.

Divide the cheese mixture among the 4 boats. Press about two-thirds of the cheese into the center, then push some cheese up into the “walls” to create a cheesy border.

Spoon the cooled spiced lamb into the middle of each boat (aim for a thick, even layer), then sprinkle a little of the remaining cheese on top so you get a bubbly, gooey finish.

Let the shaped khachapuri rest for 10 minutes at room temperature while the oven finishes heating.

Step 8: Bake, finish with butter (and optional yolk), and serve

Slide the parchment with the khachapuri onto the preheated stone/steel or hot inverted baking sheet. Bake at 475°F (245°C) for 14–16 minutes, until the crust is deep golden brown and the cheese is melted and bubbling.

For a richer center, carefully add 1 egg yolk to the center of each khachapuri during the last 2 minutes of baking (make a small well with a spoon first). The yolk should warm and thicken slightly but remain glossy.

Remove from the oven and immediately add 1 piece of butter (about 1/2 tbsp) to the center of each. Rest for 5 minutes. Garnish with extra chopped herbs if you like. Serve hot, tearing off the crust and dipping into the gooey lamb-and-cheese center.

Pro Tips

Keep the lamb moist, not wet: The 1/4 cup (60 ml) broth is enough to keep it juicy without making the dough soggy.
Use low-moisture mozzarella: Fresh mozzarella can release water and make the center watery; low-moisture melts stretchy and clean.
Hot surface = better crust: A preheated stone/steel (or inverted sheet pan) helps the bottom brown before the cheese overcooks.
Cool the filling: Even 10 minutes helps keep the dough easier to shape and prevents the cheese from melting too early.
Don’t overfill the edges: Keep most filling in the center so the “boat” shape holds and bakes evenly.

Variations

Spicier, more Georgian-inspired: Add 1/2 tsp cayenne or stir 1 tbsp ajvar or harissa into the lamb while simmering.
Extra herby: Add 1 tbsp chopped dill and 1 tbsp chopped mint to the lamb after cooking.
Family-size centerpiece: Make 2 large khachapuri instead of 4. Divide dough in half, bake 16–18 minutes, and increase finishing time by 1–2 minutes if adding yolks.

Storage & Make-Ahead

Refrigerate: Cool completely, then wrap and refrigerate for up to 3 days. Reheat on a sheet pan in a 375°F (190°C) oven for 10–12 minutes until hot and the cheese re-melts. (Microwaving works in a pinch, but the crust will soften.)

Make-ahead: Cook the lamb filling up to 2 days ahead and refrigerate. The dough can rise once, then be refrigerated (covered) for up to 24 hours; let it sit at room temperature for 45 minutes before shaping.

Freezing: Freeze baked khachapuri (cooled, wrapped well) for up to 2 months. Reheat from frozen at 375°F (190°C) for 18–22 minutes.

Nutrition (per serving)

Approximate per 1 khachapuri (1 of 4): 900 calories, 45 g protein, 62 g carbohydrates, 52 g fat, 18 g saturated fat, 3 g fiber, 1700 mg sodium. Values vary by brand of cheese and lamb fat content.

Spiced Lamb Khachapuri With Gooey Cheese Center