Name: Acharuli khachapuri
Yield: Makes 6 each enough for a substantial snack
Cuisine: Georgian
Ingredients: 1 medium free-range egg, beaten; 1½ tsp fast-action dried yeast; 110 g Greek yoghurt; 6 medium free-range eggs; olive oil, to serve; 1/8 tsp salt; 20 g feta, crumbled; ½ tbsp chopped thyme, plus extra to sprinkle; 40 g halloumi cheese, cut into 0.5cm cubes; 250 g strong white flour; ½ tsp salt; grated zest of ½ a lemon; 60 g ricotta; ¼ tsp crushed black pepper; ½ tbsp za’atar

Preparation info

Makes
6
each enough for a substantial snack

Difficulty
Medium

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

With its endless affinity for all things freshly baked, Jerusalem boasts the highest ratio of bakeries to residents in Israel. Naturally, it didn’t take long before locals adopted another way of enjoying the seductive combination of baked dough and cheese, to add to their fascination with burekas.

Tango Shavit, a Jerusalemite of Georgian origins, is the man behind the Khachapuriah, a small bakery that opened several years ago near