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.

   0 min

   180°C

4. 4

   Place the dough in silicone molds.

   5 min

5. 5

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

   25 min

   180°C

6. 6

   For the filling: Grate the cooked beetroot.

   5 min

7. 7

   Blend walnuts, garlic, lemon juice, and a little warm water.

   3 min

8. 8

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

   2 min

9. 9

   Place the beetroot filling in the mchadi baskets and garnish with pomegranate seeds.

   5 min

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.