ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Georgian Bean and Walnut Pate
A flavorful and hearty spread made from boiled beans, toasted walnuts, garlic, herbs, and spices. Perfect as an appetizer or side dish.
ð§ ææ
- 400 g Cooked white beans(e.g., cannellini or great northern, drained and rinsed)
- 150 g Toasted walnuts
- 3 cloves Garlic cloves(minced)
- 30 g Fresh cilantro(chopped)
- 20 g Fresh parsley(chopped)
- 1 tsp Coriander powder
- 0.5 tsp Utskho Suneli (blue fenugreek)
- 0.25 tsp Red pepper flakes(or to taste)
- 2 tbsp Lemon juice
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
In a food processor, combine the cooked white beans, toasted walnuts, minced garlic, chopped cilantro, and chopped parsley.
- 2
Add coriander powder, utskho suneli, red pepper flakes, lemon juice, and olive oil to the food processor.
- 3
Process the mixture until it forms a coarse paste. You can leave it slightly chunky or process until smoother, depending on your preference.
- 4
Season with salt and black pepper to taste. Pulse a few more times to combine.
- 5
Transfer the pate to a serving bowl. Drizzle with a little extra olive oil and garnish with more fresh herbs if desired.
ð¡ ããã®ã³ã
- âToast the walnuts lightly to enhance their flavor and aroma.
- âAdjust the amount of garlic and chili flakes according to your preference.
- âFor a smoother texture, add a tablespoon or two of water or vegetable broth while processing.
- âThis pate can be made ahead of time and stored in the refrigerator for up to 3 days.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add a tablespoon of pomegranate seeds for a burst of sweetness and color.
- Incorporate a pinch of ground cumin for an earthy note.
- Serve with Georgian bread (shotis puri) or crackers.