Black Sea Hachapury is one of the most popular pastry dishes of Black Sea Cuisine and it can be described as a Round-Shaped Baked Pie Filled With Cheese. Most often, Black Sea Hachapury is served at lunch or dinner as an appetiser or as a pastry dish.

The original recipe of Black Sea Hachapury comes from the South-East Coast of Our Lovely Sea and nowadays is gets more and more popular at all Coasts.

The name of this dish comes from the Georgian word «Hachapury»(ხაჭაპური) – «Hacho»(ხაჭო) and «Pury»პური, which means in English «fresh cheese» and «bread».

Preparation stage of Black Sea Hachapury is very  simple and includes preparation of dough and preparation of filling.

The dough is made from wheat flour, yoghurt (or kefir), vegetable oil, and a little soda, salt and sugar. Sift the flour into a large bowl, add the salt, add the yoghurt, salt, sugar and soda, stir well and add the vegetable oil. Mix all the ingredients until they are well blended, then knead the dough for a little.

Leave the dough in the bowl and add some flour over the top. Put a plastic film on top and around the bowl and leave it in a warm place for around 20 minutes. The plastic film will prevent dough from drying and will help the proving process.

For the filling, take a young cheese and grate it on a large grater. Make small balls like snowballs by hand and put the filling aside.

Cut the dough into four equal pieces, knead each a bit and make a round ball-shaped piece. Take the first piece and place it on a lightly floured surface, and use a rolling pin to roll it into a  round mold. Put In the middle of the received circle snowball with the filling.

Lift all edges of the dough upstairs, so that the filling is completely inside the dough. Take the edge of the dough from above by closing the filling as in the package. It is important to make a closing thin. The resulting sachet with a filling inside carefully turn over, decompose by your hands, then roll by the rolling pin till the thickness of about half a centimeter.

Put it on a hotly heated thick-walled dry pan, picking up its size. Bake at an average temperature. When the bottom side appears a brown tint, turn the Hachapury on the other side and continue baking for a few minutes. Hachapury also can be baked in the oven.

Traditionally Black Sea Hachapury is served and consumed hot and it goes well with a glass of red wine or Black Sea Ayran, or Black Sea Tea.

You can enjoy Black Sea Hachapury with friends and family in #BlackSeaCuisine restaurants or at home as it is easy to prepare yourself.

Black Sea Cuisine is simple, tasty and inexpensive.