Adjarian Khachapuri de Post (Fasting Cheese-less Boat Bread)

The iconic boat-shaped bread from Adjara is famous for its molten cheese filling and egg yolk nestled in the center. This fasting adaptation replaces the cheese with a rich, herbed white bean and walnut filling that is every bit as satisfying to tear apart and devour. The technique is the same — the drama of pulling bread from the edges and dragging it through the filling remains intact.

This is Georgian ingenuity at its finest: not a lesser version, but a creative reimagining that stands on its own.

FASTING LEVEL: Fast With Oil (the dough requires oil; for strict oil-free days this recipe is difficult to adapt)

SERVINGS: 4 boats
TIME: 1 hour 30 minutes (including dough rising)

INGREDIENTS:
For the dough:
- 400 g all-purpose flour
- 200 ml warm water
- 7 g instant yeast (1 packet)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt

For the filling:
- 2 cans (800 g total) white beans (cannellini or butter beans), drained and rinsed
- 80 g walnuts, finely chopped
- 4 cloves garlic, minced
- 1 large bunch fresh cilantro, finely chopped
- 1 small bunch fresh dill, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground fenugreek (utskho suneli if available)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and black pepper to taste

METHOD:
1. Make the dough: Dissolve sugar and yeast in warm water. Let stand 5 minutes until foamy. Add oil, salt, and flour. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.
2. Make the filling: Mash the white beans with a fork or potato masher — leave some texture, do not puree smooth. Stir in walnuts, garlic, cilantro, dill, coriander, fenugreek, turmeric, cayenne, olive oil, and lemon juice. Season generously with salt and pepper. The filling should be bold and heavily seasoned.
3. Divide the risen dough into 4 equal pieces. Roll each into an oval about 25 cm long and 15 cm wide.
4. Fold and pinch the two short ends upward to form the boat shape, twisting the tips for structure.
5. Divide the filling among the four boats, spreading it into the center.
6. Place on a lined baking sheet. Bake at 220C (425F) for 15-18 minutes until the dough is golden and the edges are crisp.
7. Remove from the oven. Drizzle each boat with a little extra olive oil and a squeeze of lemon. Serve immediately.

NOTES:
- The filling should be aggressively seasoned. White beans are mild and need the herbs, spices, and lemon to shine.
- Walnuts are essential — they provide the richness that cheese would normally contribute.
- If you can find Georgian spice blends (khmeli suneli or utskho suneli), use them. They transform the filling.
- Eat these the Georgian way: tear bread from the pointed ends and drag it through the filling.

NUTRITION (per boat, approximate):
Calories: 620 | Protein: 24 g | Carbohydrates: 88 g | Fat: 20 g | Fibre: 12 g