Pkhali
Pkhali is kind of dip made of various greens and walnuts. As you can see, it comes in different colors. Georgians use mostly spinach, cabbage leaves, beetroot or beetroot leaves. The following recipe uses spinach as the basis, but feel free to experiment with different ingredients, tastes and colors.
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Preparation time: 30 mins + 6 hrs. resting in the fridge
Difficulty level: Easy
Servings: 10
Special equipment: Food processor
Ingredients
Preparation
1Kg (2 lbs. 3 oz.) fresh spinach
300g (11 oz.) walnuts
5-6 cloves garlic
1/2 cup coriander leaves (cilantro)
8 spring onions
2 tbsp. white wine vinegar
1/2 tsp. fenugreek
1/2 tsp. turmeric
1/2 tsp. hot paprika
salt
black pepper
Heat a large pan with a little water and a pinch of salt.
Wash the spinach well and without draining put it in the pan.
Cook covered for 5 mins., stirring from time to time, until the spinach is limp.
Put it in a colander and let it cool down, then squeeze it to remove the water.
If you have a meat grinder, put the spinach through it, otherwise chop it with a knife very thinly.
Chop the spring onions very thinly as well and mix with the spinach.
Put the rest of the ingredients in a food processor. Process with 2 tbsps. of water until you get a thick pale sauce. Mix with the spinach, add salt and pepper to taste and keep covered in the fridge for at least 6 hrs. Before the meal shape the mass into balls of golf ball size. Garnish with some pomegranate seeds and tarragon leaves. Serve with dark bread.