Spinach Pkhali
Appetizers • Peruvian
Description
Spinach Pkhali is a cold Georgian appetizer made from two parts: the dressing and the main ingredient – spinach. Everything is blended to a pâté-like consistency and, according to the traditional recipe, is mixed by hand. The walnuts for pkhali should be light, oily, and not bitter. While Georgian women traditionally grind them in a mortar, in this recipe, the ingredients are passed through a meat grinder, making it easier and resulting in a uniform consistency and delicate texture. The flavor of the walnuts pairs well with pepper, cilantro, and pungent garlic. Interestingly, the garlic is minced by hand, without the use of a garlic press. In the homeland of this dish, the main ingredient is chosen based on the season: in spring, pkhali is made from nettles or spinach, while in winter, heartier ingredients like green beans, beets, or mushrooms are preferred. From the resulting mixture, you can shape a thick pancake and create a pattern with cuts or roll balls with a hollow inside, where pomegranate seeds are added as per the recipe.
Ingredients
- Spinach 20 oz
- Onion 5 oz
- Walnuts 5 oz
- Garlic 2 cloves
- Cilantro 12 sprigs
- Parsley 3 sprigs
- Ground ancho chili pepper 1 piece
- Malt Vinegar 0 fl oz
- Salt to taste
- Pomegranate Seeds to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Blanch the spinach for a few minutes.
Step 3
Then strain through a colander, place on paper towels, and let cool.
Step 4
Finely chop the garlic.
Step 5
Finely chop the onion.
Step 6
Also, chop the bell pepper, cilantro, and parsley.
Step 7
Once the spinach has cooled, pass it through a meat grinder along with the nuts.
Step 8
Mix everything until smooth, adding wine vinegar and salt.
Step 9
Shape the mixture into a beautiful form.
Step 10
Transfer to a plate and garnish with pomegranate seeds.
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