serves
4
prep
10 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Mid
level
Stream free On Demand
Make it my Own
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 200 ml plain yoghurt
- 1 egg
- 1 tbsp sugar
- ½ tsp salt
- 1 tbsp baking powder
- 50 ml vegetable oil, plus extra for oiling the dough
- 300 g plain flour, plus extra for dusting
- 200 g grated mozzarella
- 100 g feta, crumbed
- 50 g butter, melted
For the salad
- 400 g English spinach, or baby spinach
- 1 small brown onion, roughly chopped
- 2 garlic cloves
- ½ cup roughly chopped coriander
- ½ cup roughly chopped parsley
- ½ cup toasted walnuts
- 1 tsp paprika
- ½ tsp turmeric powder
- ½ tsp ground coriander
- ¼ tsp ground fenugreek
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- salt and black pepper, to season
- ¼ cup pomegranate arils, to garnish
Resting time: 30 minutes
Instructions
1. Whisk together the yoghurt, egg, sugar, salt and baking powder in a large bowl, then whisk in the vegetable oil. Sift in the flour and mix until it comes together, then knead on a lightly floured board, until the dough is smooth. Return to the bowl, rub with a little extra oil and cover with a tea towel. Set aside for 30 minutes. Mix the cheeses together.
2. Heat a large frying pan over medium heat. Divide the dough into 4 portions and roll into balls. Flatten and add ¼ of the cheese mixture to the centre of the flat before gathering up the edges to form a stuffed ball. Flatten the khachapuri and fry in the dry frying pan for about 4 minutes on each side until browned and cooked through. Brush with the melted butter. Repeat for the remaining dough, until all the cheese bread is cooked.
3. Bring a large saucepan of water to the boil and blanch the spinach for just a few seconds to wilt. Drain well, then transfer to a food processor and process to a coarse purée. Remove to a bowl.
4. To the same food processor (no need to wash it out), add the onion, garlic, coriander, parsley, walnuts, paprika, turmeric, ground coriander and ground fenugreek. Begin puréeing before adding olive oil and vinegar and process to a smooth purée. Combine with the spinach and mix well. Season with salt and transfer to a serving bowl. Scatter with pomegranate seeds and serve with the khachapuri.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Make it my Own
