์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Spinach and Walnut Pkhali
A vibrant and flavorful Georgian appetizer made from finely chopped spinach and walnuts, seasoned with garlic, herbs, and spices. It's typically shaped into small balls or patties and garnished with pomegranate seeds.
๐ง ์ฌ๋ฃ
- 500 g Spinach
- 150 g Walnuts(finely ground)
- 2 cloves Garlic(minced)
- 0.5 bunch Fresh cilantro(chopped)
- 1 tsp White wine vinegar
- 0.5 tsp Ground coriander
- 0.5 tsp Blue fenugreek (utskho suneli)
- 0.5 tsp Dried marigold (calendula)
- to taste Red hot chili pepper flakes
- to taste Salt
- for garnish Pomegranate seeds
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Wash the spinach thoroughly. Bring a large pot of water to a boil, add the spinach, and cook for about 1-2 minutes until wilted. Drain the spinach in a colander and press out as much excess water as possible.
- 2
Finely chop the cooked spinach on a cutting board.
- 3
In a mixing bowl, combine the ground walnuts, minced garlic, chopped cilantro, and chopped spinach.
- 4
Add the white wine vinegar, ground coriander, blue fenugreek, dried marigold, chili pepper flakes, and salt to taste. Mix all ingredients thoroughly by hand until well combined.
- 5
Cover the mixture and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up.
- 6
Once chilled, shape the mixture into small balls or patties using clean hands. Garnish with pomegranate seeds before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the spinach is well-drained to avoid a watery pkhali.
- โAdjust the amount of chili flakes to your spice preference.
- โPkhali can be made a day in advance and stored in the refrigerator.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Other vegetables like beetroot, cabbage, or leeks can be used as the base.
- Some recipes include finely chopped onion.