Pkhali (Spinach Walnut Rolls) 🥬

Name: Pkhali (Spinach Walnut Rolls)
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 2-4 servings
Cuisine: Georgian
Ingredients: 500 g spinach; 150 g walnuts, ground fine; 2-3 garlic cloves, crushed with salt; 1 tsp blue fenugreek (utskho suneli); 1/2 tsp ground coriander, pinch of cayenne; 2 tbsp wine or cider vinegar; big bunch cilantro and scallions, minced; pomegranate seeds to finish, salt

The green pillar of the Georgian supra: wilted spinach (or beet leaves, nettles, green beans) mashed with ground walnuts, blue fenugreek and garlic into a spiced paste, pinched into fist-sized rolls and dotted with pomegranate seeds — vegetarian food that no guest at a Georgian table ever leaves.

Tbilisi Georgian ⏱ 35 Min Einfach

Zubereitung

1

Wilt spinach in its rinsing water, 2-3 minutes; cool, then squeeze hard — driest is best.
2

Chop the spinach fine (a knife, not a purée).
3

Work walnuts, garlic, fenugreek, coriander, cayenne and vinegar into a thick fragrant paste; mix into the spinach with the herbs and salt; rest 15 minutes so the spice blooms.
4

Pinch walnut-to-egg-sized rolls, mound on a plate, shower with pomegranate seeds. Serve cool with mchadi cornbread — or tuck into it like a roll.

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Pkhali (Spinach Walnut Rolls) 🥬

Zubereitung

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