Quick pan bread with nuts and Georgian spices

[shain]

Wet mixture:

• 40g toasted walnuts, roughly chopped
• 1 tbsp butter for frying
• 1 large onion, diced
• 2 stalks celery, finely diced
• 3 eggs
• 2 teaspoons brown sugar
• 130g strained yogurt (I originally used part sour cream, but I found the result too rich)
• 4 tablespoons chopped parsley, cilantro, basil and/or dill

Dry mixture:

• 110g  AP flour
• 1 to 1.5 teaspoon salt
• 1 teaspoon baking powder

Spices:

• 2 teaspoons paprika
• Dried chili to taste
• 2 teaspoons coriander seeds, ground
• 1/2 teaspoon cumin seeds, ground
• 1 teaspoon caraway seeds, ground
• 1 teaspoon dill seeds, ground
• 1 teaspoon fennel seeds, ground
• 1 teaspoon thyme
• Optional: 1 teaspoon nutritional yeast or a pinch of MSG

 

 

 

• Fry the onion in butter until well browned.
• Add the celery and cook until softened.
• In a large bowl, mix the wet mixture ingredients and vegetables.
• Mix the dry mixture ingredients and spices in a separate bowl.
• Heat a large pan over medium-low flame. Coat it with melted butter.
• mix the dry mixture into the wet and mix until well combined. Don't over mix.
• Pour into the well heated pan and cover it.
• Cook for apx. 9-12 minutes until the bottom is browned (but not dark).
• Flip and cook for another 5-7 minutes until cooked through.
• Flip again, and just prior to serving, re-crisp the bottom over medium flame.
• Serve hot, along with strained yogurt or sour cream, and tomatoes.

 

 

- Spices can be adjusted to taste.

- By removing the onion, celery, nuts and spices, you will be left with a base recipe that you can flavour in many ways.

 

 

Edited July 24, 2020 by shain (log)

[kayb]

@shain -- Many thanks!

 

[tazerowe]

Made this last weekend and it was really good.  The recipe worked perfectly.