Latitude Magazine

Khachapuri – Georgian-Style 3-Cheese & Silverbeet Bread


is one is an OOZING CHEESE BOMB that will have you going weak at the knees . . . (if you’re lactoseint­olerant, look away). It ’s really easy and fun to make and even more scrumptiou­s to eat. e kids will love ya . . . you can add hot sauce or chilli ‚akes for Mum and Dad.



1½ cups grated mozzarella or cheese

of your choice

50 g goat’s feta or similar, crumbled

200 g silverbeet or Swiss chard,

sliced up


1½ cups almond meal

1 tbsp baking powder

2½ cups shredded mozzarella cheese

50 g cream cheese

3 large free-range eggs

salt and pepper

Preheat the oven to 200°C and line a baking tray with baking paper. Combine your ‰lling ingredient­s together in a bowl, ready to place on to the dough. Set aside.

Now combine the almond meal and baking powder in a bowl and set aside. In a non-stick saucepan or a heatproof bowl set over a pan with simmering water in the bottom, gently melt the mozzarella and cream cheese to create a gloopy mixture, using a spatula to keep the mixture from sticking. Whisk two of the eggs together – the third one is for egg wash – season with salt and pepper, then combine the almond meal, whisked egg and cheesy gloop together to create a smooth dough, using your hands to make sure everything is well combined.

While still warm, divide the dough into four pieces. Using two sheets of baking paper, roll each piece of dough out into a boat shape. Peel o’ the top sheet of paper and place a pile of the ‰lling mixture on to the dough and crimp up the sides of the dough to enclose the ‰lling so the cheese does not ooze out!

Carefully place each ‰lled boat on to your baking tray, then whisk up the last egg and brush it around the edges of the dough – this will give your khachapuri lovely caramelise­d golden-brown crispy edges. Bake for around 20 minutes, until golden brown and gorgeous!

Carefully lift each one onto a serving plate and enjoy.

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