Armenian Walnut and Pomegranate Salsa with Khachapuri
Delight in the vibrant flavors of Armenia with a zesty walnut and pomegranate salsa served alongside freshly baked, cheese-filled khachapuri bread.
Preparation
Get these tasks done before you start cooking.
Marinating the Salsa
- 1
Combine Ingredients
In a bowl, combine toasted walnuts, pomegranate seeds, and chopped parsley.
- 2
Season
Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
- 3
Toss and Rest
Toss to combine and set aside for flavors to meld.
Preparing the Khachapuri Dough
- 1
Mix Dry Ingredients
In a mixing bowl, combine flour and salt.
- 2
Activate Yeast
Dissolve yeast in warm water and let it sit for 5 minutes until bubbly.
Tip: Ensure the water for the yeast is warm, not hot, to avoid killing the yeast.
- 3
Knead and Rise
Add yeast mixture and olive oil to the flour. Knead until smooth, and let rise for 1 hour or until doubled.
Tip: Let the dough rise in a warm, draft-free area for optimal results.
How to Make Armenian Walnut and Pomegranate Salsa with Khachapuri
Total time: 2 h 20 min · Yields 4 servings
- 1
Roll the Dough
Roll the risen dough into an oval shape.
- 2
Assemble Khachapuri
Spread the cheese mixture over the dough, leaving edges free. Fold edges to form a boat shape.
- 3
Bake
Bake at 400°F (200°C) until golden brown, about 15 minutes.
Chef's Tips
Further reading
Frequently asked questions
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.
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