Garlic, Herb & Mango Atchar Pull-Apart Bread
Chef Clem might have just created the most South African bread dish ever!
Recipe by Clement Pedro
Ingredients:
- 1 large crusty loaf (round or oblong, like sourdough or ciabatta)
- 100 g salted butter, softened
- 3 cloves garlic, finely grated or crushed
- 2 Tbsp fresh parsley, finely chopped
- 2 Tbsp fresh coriander, finely chopped
- 3 Tbsp mango atchar
- 100 g mozzarella or cheddar, grated
How To Make Garlic, Herb & Mango Atchar Pull-Apart Bread
- Prepare the bread. Place the loaf on a cutting board. Using a sharp bread knife, cut lengthwise slices about 2 cm apart — but don’t cut all the way through, stop about 1 cm from the base. Rotate the loaf and repeat crosswise to create a checkered, pull-apart pattern.
- Make the filling, in a bowl, mix the softened butter, garlic, parsley, coriander, and mango atchar until smooth. If using cheese, keep it separate for now.
- Stuff the bread, gently pry open the bread cuts and spread the butter mixture deep into the slits using a spoon or spatula. If adding cheese, tuck some into the slits as well.
- Bake, preheat oven to 180°C. Wrap the loaf loosely in foil (to keep it from drying out). Bake for 15–20 minutes, then open the foil and bake another 5 minutes until golden and fragrant.
- Serve, Place the bread in the centre of the table and let everyone pull apart the buttery, garlicky, spicy-at-char goodness.