Back to Articles

A Bread Canoe Filled With Bubbling Cheese?

Published February 7, 2020

Comment

Make. This. Now.

Looking for something fun to do this weekend? How about making a crusty bread canoe filled with bubbling cheese and a runny egg?

Still with me? I hope so. This is a traditional dish from the country of Georgia, known as acharuli khachapuri. The “canoe” part is essentially pizza dough, and the filling is a mixture of feta and muenster (a nice combo of melty, creamy and salty). Once it has baked most of the way, you crack an egg into the middle of the boat, and continue baking until it’s as set as you want it to be (ideally, the yolk will be nice and runny). If you click into the recipe you’ll see illustrations of the process, so you know exactly how it comes together. For good measure, it’s traditional to toss a few cubes of butter into the middle before serving (optional, but that low cholesterol ship has already sailed, so consider it).

As for serving, the most fun way to eat it is to put the boat on a platter while it’s still hot and tear into it with your fingers, dipping the hunks of bread into the molten center. If that sounds too hot or messy (it can be both), you can always cut it crosswise into pieces and serve on individual plates. Either way (though especially the first way), this has got to be in the running for the pantheon of cold weather comfort foods. It’s also quite satisfying to make, fun for kids (if you’ve got any of those lying around), and generally a delight.

So, if you’ve got a few spare hours this weekend, think about taking this boat for a spin. Wherever it takes you, enjoy the weekend, and see you Tuesday.

—Mark

Talk To Me, Goose!

Questions, comments, brilliant suggestions? Just want to share the recipe for your grandma’s potato salad, or your mom’s meatloaf, or your uncle Drew’s three-day 100-percent rye loaf (yes, please)? Don’t hesitate to reach out anytime.

Log in, or become a member today.

Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.

Join annually and save 40%
Log in to your account

GetBetterFasterHealthierSmarterTastier

in the Kitchen

Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.

Start your free trial

We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:

  • New recipes every week
  • 1000s of recipes from How to Cook Everything and beyond
  • First access to in-person events with Mark and Kate
  • Exclusive discounts from our favorite brands
  • Q&As with Mark and the team

 

Subscribe to our free newsletter

Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.