Khachapuri with Georgian walnut dip
Make your own cheese-filled Georgian bread, perfect for dipping into a bowl of herby walnut dip.
Ingredients
For the dip
- 200g/7oz walnuts, toasted
- 3 garlic cloves, crushed
- 100ml/3½fl oz walnut oil
- pinch red chilli powder
- 1 tsp ground coriander
- ½ tsp ground fenugreek
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh dill
- 100g/3½oz baby spinach, cooked
- 1 lemon, juice only
- freshly ground black pepper
- ½ pomegranate, seeds removed, to serve
For the khachapuri
- 125ml/4fl oz soured cream, plus 6 tbsp
- 300²µ/10½´Ç³ú plain flour, plus extra for dusting
- ½ tsp bicarbonate of soda
- 100g/3½oz unsalted butter, melted, plus extra for brushing
- 1 tsp sugar
- 150²µ/5½´Ç³ú grated mozzarella
- 150²µ/5½´Ç³ú feta, crumbled
- salt
Method
For the dip, put the walnuts, garlic, walnut oil, chilli powder, ground coriander, ground fenugreek and a few tablespoons water in a food processor. Blend to make a smooth paste. Add the fresh herbs and blend again – add some water if it looks too oily. Add the spinach, blend again, then transfer to a serving bowl.
Stir the lemon juice through the dip and sprinkle the pomegranate seeds on top. Set aside while you make the khachapuri.
Combine the soured cream, flour, bicarbonate of soda, melted butter, sugar and a pinch of salt in a bowl. Bring to a dough, using your hands or spoon, then set aside to rest at room temperature while you make the filling.
Combine the mozzarella and feta with 6 tablespoons soured cream. Set aside.
Divide the dough into four pieces. Roll one piece out to 1cm/½in thick on a floured surface, then place one-quarter of the cheese mix in the middle. Gather at the top to seal and roll out again to 1cm/½in thick. Repeat for the remaining three dough pieces.
Heat a large frying pan over a medium heat and add the dough pieces to the dry pan. Cook on each side until golden and cooked through, then remove from the pan and brush with the extra melted butter. Serve alongside the dip.