Phali is one of the brightest dishes of Georgian cuisine. This is a kind of vegetarian pate, consisting of vegetables, herbs, crushed nuts and spices. It can be made from any vegetables: cabbage, beets, potatoes, green beans. Try spinach phali.
It is necessary
- - 500 g spinach leaves;
- - 100 g of walnut kernels;
- - 2-3 cloves of garlic;
- - 1 onion;
- - 1 tbsp. l. red wine vinegar;
- - 50 g adjika;
- - a bunch of cilantro and dill;
- - hops-suneli, ground red pepper, coriander to taste;
- - pomegranate seeds for decoration;
- - water;
- - salt to taste.
Instructions
Step 1
Go through the spinach leaves and rinse them thoroughly under running water. Place the spinach in a saucepan, cover with a glass of water and bring to a boil. For maximum preservation of the vitamins and nutrients that spinach is so abundant in, after boiling the water, reduce the heat to low and continue cooking until soft.
Step 2
Drain off the water after the spinach is cooked. Pass it through a meat grinder. Send walnuts and garlic there. Chop the dill and cilantro with a knife. Place everything in a bowl and mix.
Step 3
Chop the onion very finely. Add it to the bowl with the rest of the ingredients. Season the dish with hop-suneli, ground coriander and pepper, do not forget to salt. Pour in wine vinegar, adjika and mix everything. You should have a mass that is similar in consistency to minced meat.
Step 4
Blind small balls from the resulting mass. The final touch is decoration with pomegranate berries or nut kernels. Low-calorie and very tasty pkhali in Georgian is ready! It is eaten as an independent dish, or as an original cold appetizer. Phali can be spread on bread as a paste. Bon Appetit!
