Hazelnut Paste

Tkhilis Sakmazi แƒ—แƒฎแƒ˜แƒšแƒ˜แƒก แƒกแƒแƒงแƒ›แƒแƒ–แƒ˜

banner

Preparation info

  • Difficulty

    Easy

  • Makes

    240 ml

Appears in

Tasting Georgia: A Food and Wine Journey in the Caucasus

Tasting Georgia

By Carla Capalbo

Published 2017

  • About

The Gurians are famous for the hazelnuts that now cover a large part of the region, having replaced both vineyards and tea bushes as a cash crop. Hazelnuts may be less prized than walnuts in most of the country but they provide interesting variations on some of the best-loved recipes.

Think of this rather dry paste as a concentrate to be diluted before use with whatever is best suited to the dish: water for a light salad or oil for painting onto a roasting chicken. Taste a few of your hazelnuts before making the paste to be sure they are fresh and not bitter.

To make a tasty but light dressing for the cucumber and tomato salad that appears on every Georgian supra table, stir 2 tablespoons of water into 2 tablespoons of paste in a small bowl, mix well and pour over the salad. That will be sufficient for 2 to 3 people; increase the quantities for a bigger salad.

Preparation 10 minutes

Ingredients

  • 110 g / 4 oz / 1 cup hazelnuts, roughly chopped
  • 12 g / โ…“ oz / 3 garlic cloves
  • 1 tsp salt
  • 25 g / โ…” oz / ยฝ cup chopped coriander / cilantro leaves
  • fresh chilli, to taste

Method

Place all the ingredients in the bowl of a food processor and pulse until a thick paste has been obtained. (Note: whole hazelnuts get stuck easily on the blades of the machine, so itโ€™s best to chop them coarsely before you process them.)

Store the paste in the refrigerator covered closely with plastic wrap to stop oxidation. It will keep for a week or more. You can also freeze it in small batches for later use.