How long can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the salsa a day in advance and refrigerate it. Make the dough up to the first rise stage and refrigerate overnight.

Can I substitute the type of cheese?

Absolutely, you can experiment with other soft cheeses like ricotta or goat cheese for a unique flavor.

Is there a gluten-free option for the dough?

You can use a gluten-free flour blend, though results may vary in the texture of the bread.

How do I reheat Khachapuri?

Reheat it in the oven at 350°F (175°C) until warmed through to maintain its crispy texture.

Armenian Walnut and Pomegranate Salsa with Khachapuri

Name: Armenian Walnut and Pomegranate Salsa with Khachapuri
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 1 cup walnuts; 1 cup pomegranate seeds; 1/4 cup fresh parsley; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; Salt and pepper; 2 cups all-purpose flour; 1/2 teaspoon salt; 3/4 cup warm water; 1 tablespoon olive oil; 1 teaspoon active dry yeast; 1 cup mozzarella cheese; 1/2 cup feta cheese; 1 egg

A delightful fusion of tangy flavors with a cheesy bread

Delight in the vibrant flavors of Armenia with a zesty walnut and pomegranate salsa served alongside freshly baked, cheese-filled khachapuri bread.

1 h 45 min
4
Intermediate

Ingredients

Walnut and Pomegranate Salsa

1 cup walnuts

toasted and chopped

1 cup pomegranate seeds

1/4 cup fresh parsley

finely chopped

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper

to taste

Khachapuri Dough

2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup warm water

1 tablespoon olive oil

1 teaspoon active dry yeast

Cheese Filling

1 cup mozzarella cheese

shredded

1/2 cup feta cheese

crumbled

1 egg

beaten

Preparation

Marinating the Salsa

Combine Ingredients

In a bowl, combine toasted walnuts, pomegranate seeds, and chopped parsley.

Season

Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.

Toss and Rest

Toss to combine and set aside for flavors to meld.

Preparing the Khachapuri Dough

Mix Dry Ingredients

In a mixing bowl, combine flour and salt.

Activate Yeast

Dissolve yeast in warm water and let it sit for 5 minutes until bubbly.

Ensure the water for the yeast is warm, not hot, to avoid killing the yeast.

Knead and Rise

Add yeast mixture and olive oil to the flour. Knead until smooth, and let rise for 1 hour or until doubled.

Let the dough rise in a warm, draft-free area for optimal results.

Cooking Process

Roll the Dough

Roll the risen dough into an oval shape.

Assemble Khachapuri

Spread the cheese mixture over the dough, leaving edges free. Fold edges to form a boat shape.

Bake

Bake at 400°F (200°C) until golden brown, about 15 minutes.

Plating & Serving