Adjaruli Khachapuri

A boat-shaped yeast bread from the Black Sea region of Adjara, hollowed out and filled with molten sulguni and imeruli cheese, then crowned with a raw egg yolk and a knob of butter just before serving. Diners stir the egg into the cheese and tear off pieces of the crusty edge to dip — messy, theatrical, and arguably Georgia's most photographed dish.