Recipe: Spinach Phali On RussianFood.com

2023 Author: Blake Flatcher | [email protected]. Last modified: 2023-05-22 00:16

Phali from spinach

Ta - Nik 01/27/17

An invigorating, appetite-enhancing, spicy Georgian dish. This recipe is used to prepare spinach phali. Walnuts, garlic, aromatic herbs and spices are invariable in any interpretation of phali.

Products Fresh spinach - 300 g Cilantro - 200 g Fresh parsley - 50 g Walnuts - 50 g Garlic - 2 cloves Lime or lemon juice - about 1 dessert spoon Hops-suneli - 0.25 tsp Ground coriander - 0.25 tsp Hot red pepper (fresh or dried) - 1/3 pod Salt - 0.25 tsp Pomegranate seeds (optional) - for decoration

Step by step photo recipe for spinach pkhali

Prepare products for phali from spinach, cilantro, parsley, walnuts and spices.

Immerse the washed spinach in boiling water and remove immediately so that the leaves just become softer. Transfer spinach to a sieve to dry.

Prepare the garlic and a piece of hot pepper, the grains of which can not be thrown away - with them the seasoning will be even sharper.

Prepare parsley and cilantro - wash and dry.

Next, mix spinach, cilantro, parsley, garlic, pepper and nuts. You can immediately do this with a powerful blender or apply a gentle mode for the technique - first pass everything through a meat grinder, and then use a blender.

You should not be especially zealous, the mass should not be too homogeneous, like a paste.

Pour all the spices and herbs into the crushed mass at once, and then correct the resulting taste, adding them as needed.

Pour in lime juice. Phali should be pleasantly sour and have an acceptable pungency.

Grind the mixture with a spoon to distribute the spices evenly.

Make small balls - pkhali with wet hands.

Spinach phali can be garnished with pomegranate seeds and served.