Khachapuri with Georgian Walnut Dip

Recipe Title: Khachapuri with Georgian Walnut Dip

Tags: Georgian, Bread, Cheese, Walnut, Dip, Traditional

Estimated Calories: 950 kcal per serving

Ingredients:

For the Khachapuri:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon instant yeast
• 1/3 cup warm water
• 1 tablespoon olive oil
• 1 cup mozzarella cheese, grated
• 1/2 cup feta cheese, crumbled
• 1 large egg

For the Georgian Walnut Dip:

• 1 cup walnuts
• 2 cloves garlic
• 1 tablespoon red wine vinegar
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1/3 cup water

Instructions:

Prepare the Dough:

1. In a large bowl, combine the flour, salt, sugar, and yeast.
2. Add the warm water and olive oil, mixing until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.

Shape and Fill the Khachapuri: 5. Preheat the oven to 450°F (230°C). 6. Punch down the risen dough and divide it into two equal portions. 7. Roll each portion into an oval shape about 1/4 inch thick. 8. Mix the mozzarella and feta cheese, then distribute evenly along the edges of each dough oval. 9. Roll the edges over the cheese to form a boat shape, pinching the ends to seal. 10. Transfer the boats to a baking sheet lined with parchment paper.

Bake the Khachapuri: 11. Carefully crack an egg into the center of each dough boat. 12. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the egg whites are set.

Prepare the Walnut Dip: 13. While the khachapuri is baking, combine the walnuts and garlic in a food processor and pulse until finely ground. 14. Add the red wine vinegar, ground coriander, cayenne pepper, cilantro, salt, and pepper. Blend until smooth, gradually adding water to reach a creamy consistency.

Serve: 15. Once baked, remove the khachapuri from the oven and let cool slightly. 16. Serve warm with the Georgian walnut dip on the side for a delightful taste of Georgia.

Notes:

• Feel free to adjust the cayenne pepper in the walnut dip to your preferred level of spiciness.
• Experiment with different cheese combinations for the khachapuri filling to suit your taste.