Mchadi Baskets with Beetroot Filling

1. 1

   For the mchadi: Combine corn flour, matsoni, baking soda, and salt. Add warm water and knead the dough.

   10 min

2. 2

   Cover the dough with a cloth and let it rest for 15 minutes.

   15 min

3. 3

   Preheat the oven to 180 degrees Celsius.

   5 min

4. 4

   Shape the dough inside silicone molds to form little tartlet baskets.

   5 min

5. 5

   Bake in the preheated oven for 20 - 25 minutes, or until golden brown.

   25 min

6. 6

   For the filling: Finely grate the cooked beetroot.

   5 min

7. 7

   Blend walnuts, garlic, lemon juice, and a splash of warm water until smooth.

   3 min

8. 8

   Mix the blended walnut mixture with the grated beetroot. Season with dried coriander, blue fenugreek, red pepper, salt, and vinegar.

   2 min

9. 9

   Spoon the beetroot filling into cooled mchadi baskets and garnish with pomegranate seeds.

   5 min

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.