Adjarian (Acharuli/Adjaruli), named for Adjara, a region of Georgia on the Black Sea, is a boat-shaped khachapuri, with cheese, butter, and an egg yolk in the middle. Traditionally, tangy imeruli and sulguni cheeses are used.

The common refrain is that there are as many recipes for khachapuri as there are kitchens in Georgia, and almost 50 distinct varieties have been identified. Some are round, others square.

Ajarian khachapuri has a unique shape and origin. Its history is related to the Lazs, who were boatmen and fishermen. The Lazs kneaded dough in the shape of a boat filled it with cheese, and cracked an egg into the middle, just like how the sun sets into the sea.

If you go to eat Khachapuri in Batumi, Georgia, you will never find a place that serves Adjaruli with a knife. You break the dough with your hands(start from the edge). Then you dip it into the cheese and yolk, eat it, and repeat until you finish it all.