It is a common adage that Georgians put walnuts in everything but their wine, and while that isn’t entirely true, this nut does play a significant role in the country’s cuisine. And the basis of much of that walnut flavour often comes in the form of bazhe.
This is a spiced walnut paste that can be spread on slices of eggplant, loosened and used as a dressing for a tomato and cucumber salad or as a sauce for chicken.
The best part about this is that it’s super easy to make – especially if you use a food processor to grind the walnuts (but you don’t need one!).
How to Make Georgian Walnut Paste
You will need some Georgian spices to get the authentic flavour of this paste and they are widely available online, so it’s not something to fret about. Besides that, all you need are some walnuts, a splash of vinegar and some garlic.
It’s not common in Georgia, but I like to start with toasting my walnuts. I really recommend not skipping this step as it makes the whole paste taste more nutty.
All you need to do is put them in a 180°C/350°F oven for about 7 minutes – you’ll know they’re done when they smell incredibly fragrant.
Once the nuts are toasted, go ahead and add them to the bowl of a food processor. This makes quick work of grinding the walnuts and can be done in a few pulses – stop when they’re finely ground and resemble the consistency of wet sand.
In Georgia, it’s common to put them through a hand-powered meat grinder for the same effect, however, if you don’t have either of these there are some other options.
I recommend chopping the nuts as finely as you can with a knife before transferring them to a zip-top bag. Press the air out of the bag and then bash them with a rolling pin or the back of a pan until they’re super fine.
No matter which way you’ve ground your nuts, go ahead and add them to a small mixing bowl. Now, all you need to do is grate in a few cloves of garlic and add your spices. Use the Georgia trifecta of blue fenugreek, ground marigold and ground coriander seed.
Season the nuts with salt and pour over a bit of white wine vinegar. Now, pour in some cool water. However much you add is largely dependent on the consistency that you’re after.
If you want something that can dress a Georgian salad or be used as a sauce, then add more water. If you want to use the bazhe to fill eggplant rolls, then only use enough to get a spreadable paste.
Taste the bazhe and see if it needs more salt, and you’re done! You can now use it however you would wish.
Bazhe: Georgian Walnut Paste
Ingredients
- 200 g walnut halves
- 2 tsp blue fenugreek
- 1 tsp ground marigold aka Georgian saffron, optional
- 1 tsp ground coriander seed
- 2 cloves garlic grated
- 2 tsp white wine vinegar
- ¼ tsp salt
Instructions
- Preheat oven to 180°C/350°F. Add the walnuts to a rimmed baking tray and toast until fragrant, 5-8 minutes. Allow to cool slightly before adding to the bowl of a food processor (see note).
- Pulse the walnuts several times until extremely fine and the consistency resembles wet sand. Add them to a medium bowl.
- Add the blue fenugreek, marigold, coriander seed, vinegar and salt. Pour over 60ml (¼ cup) of cool water and whisk to combine, adding more water, if necessary, to reach your desired consistency.
Notes
Stored in an airtight container, the bazhe can be refrigerated for up to 3 days and frozen for up to 3 months. Defrost overnight in the fridge and add water as needed to adjust consistency.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Bazhe is foundational to Georgian cuisine and it is so simple to make. Packed with flavour, it is the quintessential component of any Georgian meal.
Are you after a bazhe recipe? Have any questions? Let me know in the comments!
