Khachapuri with Georgian walnut dip

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the dip

• Walnuts, 200g/7oz, toasted
• Garlic cloves, 3, crushed
• Walnut oil, 100ml/3½fl oz
  Red chilli powder, a pinch
• Ground coriander, 1 tsp
• Ground fenugreek, ½ tsp
• Fresh coriander, 1 tbsp, chopped
• Fresh mint, 1 tbsp, chopped
• Fresh dill, 1 tbsp, chopped
• Baby spinach, 100g/3½oz, cooked
• Lemon, 1, juice only
• Black pepper, freshly ground
• Pomegranate, ½, seeds removed, to serve

For the khachapuri

• Soured cream, 125ml/4fl oz, plus 6 tbsp
• lain flour, 300g/10½oz, plus extra for dusting
• Bicarbonate of soda, ½ tsp
• Unsalted butter, 100g/3½oz, melted, plus extra for brushing
• Sugar, 1 tsp
• Mozzarella, 150g/5½oz, grated
• Feta, 150g/5½oz, crumbled
• Salt

Method

For the Dip:

1. In a food processor, add the toasted walnuts, crushed garlic cloves, walnut oil, red chili powder, ground coriander, and ground fenugreek.
2. Add a few tablespoons of water and blend until a smooth paste forms.
3. Add the chopped fresh coriander, mint, and dill to the food processor. Blend again to incorporate the herbs. If the mixture appears too oily, add a little more water.
4. Finally, add the cooked baby spinach and blend once more until well combined.
5. Transfer the dip mixture to a serving bowl.
6. Stir in the lemon juice and mix well.
7. Sprinkle the pomegranate seeds over the top of the dip.
8. Set the dip aside while you prepare the khachapuri.

For the Khachapuri:

1. In a large bowl, combine the soured cream, plain flour, bicarbonate of soda, melted unsalted butter, sugar, and a pinch of salt.
2. Using your hands or a spoon, mix the ingredients together to form a dough.
3. Cover the dough and set it aside to rest at room temperature while you prepare the filling.
4. In a separate bowl, mix together the grated mozzarella, crumbled feta, and 6 tablespoons of soured cream. Set this cheese filling aside.
5. Divide the rested dough into four equal pieces.
6. On a lightly floured surface, roll out one piece of dough into a circle or oval shape, about 1 cm (½ inch) thick.
7. Place one-quarter of the cheese filling in the centre of the rolled-out dough.
8. Gather the edges of the dough at the top to seal in the filling, then roll it out again to a thickness of 1 cm (½ inch).
9. Repeat steps 6-8 with the remaining three pieces of dough and cheese filling.
10. Heat a large frying pan or skillet over medium heat.
11. Place the filled dough pieces into the dry, hot pan and cook on each side until golden brown and cooked through.
12. Remove the cooked khachapuri from the pan and brush the tops with the remaining melted butter.
13. Serve the hot khachapuri alongside the walnut-herb dip.