A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from February 17, 2019
Khachapuri (Georgian cheese-filled bread)

Entry in progress—B.P.
Wikipedia: Khachapuri
Khachapuri, also spelled as Hachapuri (Georgian: ხაჭაპური [xɑtʃʼɑpʼuri] from ხაჭო xach’o “curds” + პური p’uri “bread”) is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs and other ingredients.
It is Georgia’s national dish that is inscribed on the list of the Intangible cultural heritage of Georgia.
Google Books
Foot-prints on Friendly Roads:
Story of the Global Peace March

By E. P. Menon
Bangalore, India: International Sarvodaya Centre
Pg. 194:
Our hosts wanted to know if we liked the special dishes of Georgia called Hacha Puri and Mamalika, which resembled to some extent the Indian dishes, Puri and Pongal. Prepared with wheat floor and cheese the Hacha Puri has a peculiar taste.
16 January 1972, Austin (TX) American-Statesman, “Americans in Moscow: Wide Range of Diversity Among the Soviet Peoples” by Phillis Ryan, pg. B12, col. 2:
Much later we discovered it was a banquet. A spinach pate with walnuts, “Khachapuri” (Georgian bread fried with cheese or bean paste inside the loaf), ...
19 April 1972, Fort Lauderdale (FL)

, “Russia: Try Feasting On SOups and Breads,” pg. 2G, cols. 2-3:
Georgian Cheese Bread)
2 packages active dry yeast
1/2 teaspoon plus 1 tablespoon sugar
1 cup lukewarm milk
3 1/2 to 4 cups all purpose flour
2 teaspoon salt
8 tablespoons butter, softened
Google Books
The Wonderful World of Pizzas, Quiches, and Savory Pies
By Anna Teresa Callen
New York, NY: Crown Publishers
Pg. 126:
Khachapuri is a delicious Georgian specialty. I fell in love with it when I saw it demonstrated at a food festival by John Clancy, the food expert and author. I remember discussing with him the similarity of this bread to the Italian Fiadone (p. 33), the traditional Easter pizza rustica of my native region Abruzzo.
Khachapuri from Georgia
Peace Corps
Published on Aug 2, 2016

· 6 oz. dough (see below)
· 8 oz. mozzarella, chopped
· 6 oz. feta cheese, crumbled
· Egg yolk
· 1/4 cup water
Yogurt Dough:
· 3 1/2 oz. Greek yogurt
· 1 egg
· 7 1/2 oz. AP flour
· 1/3 tsp. salt
· 1 1/3 tsp. baking powder
· 1 1/2 oz. unsalted butter
Georgian Cheese and Egg Bread (Adjaruli Khachapuri) | Food Network
Food Network
Published on Jun 7, 2017
Hot, buttery and gooey Georgian Cheese and Egg Bread (Adjaruli Khachapuri) will give you the cheese pull of dreams.
Eater—New York
Khachapuri Has Crossed Over Into a New York Essential Dish
In the last five years, khachapuri has become a NYC classic — and so now come the riffs

by Stefanie Tuder@stefanietuder Apr 20, 2018, 2:08pm EDT
Khachapuri — Georgia’s national dish of molten cheese bread — dates back centuries, but the pizza-fondue hybrid has never been more popular here in New York. The food is in no way new to New York City and has been written about breathlessly since at least 2011, but it’s hit a turning point as of late: The dish has moved beyond traditional Georgian restaurants and onto bar and brunch menus of various cuisines, mutated into very unorthodox riffs. One restaurant is even entirely devoted to the dish.
Like so many trends these days, the rise in khachapuri’s popularity can be partly traced to Instagram. In its most common form in NYC — the item has several varieties, with each region in Georgia boasting its own as the best — khachapuri is served with a tableside component that neatly fits into the kind of excess that plays well on the social media platform: Adjaruli khachapuri is composed of bread shaped like a boat, filled with a pool of melted cheese in which to dip the torn-off crust, and comes with an egg yolk and a hefty pat of butter that’s mixed in tableside.

Posted by Barry Popik
New York CityFood/Drink • Sunday, February 17, 2019 • Permalink

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