PAN GRILLED KHACHAPURI

Ingredients for the dough:

• 2 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp baking soda
• 3/4 cup plain yogurt

Ingredients for the cheese filling:

• 7 oz. (200 gr.) mozzarella cheese or Georgian Sulguni cheese
• 5 oz. (150 gr.) feta cheese (I used goat cheese)
• 3,5 oz. (100 gr.) cottage cheese
• salt and pepper (optional)

Directions for the dough:

1. Mix dry ingredients and add the yogurt.
2. Knead a soft dough. It should be a little sticky to the hand. If you follow the recipe to the T, there is no need to add more or less ingredients to it. Cover the ready dough with a plastic wrap and let it rest until further use.
3. I did not have enough cheese. But still decided to use what I had. If you have the means, please do follow the cheese combination. It will only make your Khachapuris betterPut all the cheese in one medium bowl and knead all of them together, turning them into one mixture.
4. Shape 4 equal balls out of ready cheese mixture and set aside until further use.
5. Take out the rested dough, make a pin like shape and cut into 8 equal sections.
6. Flatten the mini doughs and roll little pancakes measuring 5 inches in diameter.
7. Put one of the cheese balls in the center of one pancake, cover with another pancake. Gently press the cheese down, press the corners of two pancakes and roll again to create 10 inch round pancakes. Remember, you should have a little more cheese than I have in the pictures.
8. Heat the skillet on medium heat, place the pancakes in the middle, cover the lid and cook on each side for 3 minutes.

more: http://lola-elise.com/recipes/pan-grilled-khachapuri

Spinach Walnut Balls

Ingredients

• 2 bunches fresh spinach, about 1 pound, stems trimmed, rinsed well
• 1/3 cup walnuts, finely chopped
• 1/2 small onion, finely minced
• 1 garlic clove, minced
• 2 tablespoons fresh cilantro, minced
• 1/8 teaspoon fenugreek powder
• 1/2 teaspoon coriander powder
• dash of cayenne powder
• 2 teaspoons tarragon vinegar
• 1 tablespoon water
• salt to taste
• pomegranate seeds, for garnish
• fresh chopped cilantro or parsley, for garnish

Directions

1. Bring a large pot of water to boil. Add spinach leaves and cook until just tender, about 1 minute. Let cool, then squeeze dry. Place in a food processor and process until finely chopped, but not overly pureed.
2. Combine walnuts, onion, garlic, cilantro, fenugreek powder, coriander powder, cayenne, tarragon vinegar and water in a medium bowl. Add chopped spinach and mix well. Season to taste with a little salt.
3. Cover and refrigerate for 6-8 hours to let flavors melt together.
4. Use a spoon to scoop out little balls of spinach walnut dip. Form round balls, make an indentation in the center.
5. Place a few pomegranate seeds in the indentation and sprinkle with fresh chopped cilantro or parsley

more: http://jeanetteshealthyliving.com/2012/02/heart-disease-awareness-month-recipe-for-spinach-walnut-dip.html