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\n \n Spinach Pkhali Recipe<\/h2>\n
Spinach Pkhali Recipe<\/h2>\n Spinach Pkhali is a traditional Georgian appetizer made with cooked spinach, ground walnuts, and a blend of aromatic spices. This healthy and flavorful dish is garnished with pomegranate seeds and can be enjoyed as part of a larger feast or as an appetizer plate. It's a wonderful example of the rich and diverse culinary heritage of Georgia, highlighting the ingenious use of walnuts in Georgian cuisine.<\/span><\/div>\n <\/div>\n \n \n Servings <\/span>4<\/span> Servings<\/span><\/span><\/div>\n \n\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\nEquipment<\/h3>- Large Saucepan, Cutting Board, Knife, Colander, Mixing Bowl, Spoon<\/div><\/li><\/ul><\/div>\n <\/div>\n \n \n \n \n
Ingredients<\/h3>- 500<\/span> Grams<\/span> Spinach<\/span> 17.6 oz <\/span><\/li>
- 150<\/span> Grams<\/span> Walnuts, ground<\/span> 5.3 oz <\/span><\/li>
- 1\/2<\/span> Bunch<\/span> Cilantro<\/span><\/li>
- 2<\/span> Cloves<\/span> Garlic<\/span> chopped<\/span><\/li>
- 1<\/span> Onion<\/span> chopped<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Blue Fenugreek<\/span> ground<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Marigold<\/span> ground<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Coriander Seeds<\/span> ground<\/span><\/li>
- 1<\/span> Teaspoon<\/span> White Wine Vinegar<\/span><\/li>
- Salt to taste<\/span><\/li>
- Red Hot Chili Pepper Flakes to taste<\/span><\/li>
- Pomegranate Seeds for garnish<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n \n
Instructions<\/h3>- Clean and wash the spinach thoroughly. In a large saucepan, bring about 1 liter of water to a boil. Add the spinach and cook for 2-3 minutes. Remove the cooked spinach from the saucepan and place it in a colander to drain. Press the spinach with a spoon or your hands to squeeze out all the water.<\/div><\/li>
- On a cutting board, chop the cooked spinach. In a bowl, combine the ground walnuts, chopped onions, and garlic. Add all the spices and vinegar, and mix well. Add the chopped spinach and combine all the ingredients thoroughly.<\/div><\/li>
- Form the mixture into medium-sized balls and garnish with pomegranate seeds.<\/div><\/li><\/ul><\/div><\/div>\n <\/div>\n <\/div>\n \n
Notes<\/h3>\n- Other versions of Pkhali include cabbage, eggplant, beans, and beets. Enjoy this dish as part of a larger feast, paired with fresh Georgian bread or as an appetizer plate accompanied by other varieties of Pkhali, such as beet or carrot. It pairs beautifully with a crisp white wine or herbal tea.<\/li>\n
- Blend your vegetables, rather than chopping them, in a food processor for a smoother texture. Pulse to obtain your decided consistency.\u00a0<\/li>\n<\/ul><\/div><\/div>\n \n \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n
<\/p>\n
Discover our Let’s Eat The World culinary holiday in Tbilisi and Eastern Georgia, Let’s Eat Georgia<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n
Servings <\/span>4<\/span> Servings<\/span><\/span><\/div>\n \n\n
Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\nEquipment<\/h3>
Equipment<\/h3>- Large Saucepan, Cutting Board, Knife, Colander, Mixing Bowl, Spoon<\/div><\/li><\/ul><\/div>\n <\/div>\n \n \n \n \n
Ingredients<\/h3>- 500<\/span> Grams<\/span> Spinach<\/span> 17.6 oz <\/span><\/li>
- 150<\/span> Grams<\/span> Walnuts, ground<\/span> 5.3 oz <\/span><\/li>
- 1\/2<\/span> Bunch<\/span> Cilantro<\/span><\/li>
- 2<\/span> Cloves<\/span> Garlic<\/span> chopped<\/span><\/li>
- 1<\/span> Onion<\/span> chopped<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Blue Fenugreek<\/span> ground<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Marigold<\/span> ground<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Coriander Seeds<\/span> ground<\/span><\/li>
- 1<\/span> Teaspoon<\/span> White Wine Vinegar<\/span><\/li>
- Salt to taste<\/span><\/li>
- Red Hot Chili Pepper Flakes to taste<\/span><\/li>
- Pomegranate Seeds for garnish<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n \n
Instructions<\/h3>- Clean and wash the spinach thoroughly. In a large saucepan, bring about 1 liter of water to a boil. Add the spinach and cook for 2-3 minutes. Remove the cooked spinach from the saucepan and place it in a colander to drain. Press the spinach with a spoon or your hands to squeeze out all the water.<\/div><\/li>
- On a cutting board, chop the cooked spinach. In a bowl, combine the ground walnuts, chopped onions, and garlic. Add all the spices and vinegar, and mix well. Add the chopped spinach and combine all the ingredients thoroughly.<\/div><\/li>
- Form the mixture into medium-sized balls and garnish with pomegranate seeds.<\/div><\/li><\/ul><\/div><\/div>\n <\/div>\n <\/div>\n \n
Notes<\/h3>\n- Other versions of Pkhali include cabbage, eggplant, beans, and beets. Enjoy this dish as part of a larger feast, paired with fresh Georgian bread or as an appetizer plate accompanied by other varieties of Pkhali, such as beet or carrot. It pairs beautifully with a crisp white wine or herbal tea.<\/li>\n
- Blend your vegetables, rather than chopping them, in a food processor for a smoother texture. Pulse to obtain your decided consistency.\u00a0<\/li>\n<\/ul><\/div><\/div>\n \n \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n
<\/p>\n
Discover our Let’s Eat The World culinary holiday in Tbilisi and Eastern Georgia, Let’s Eat Georgia<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"
Large Saucepan, Cutting Board, Knife, Colander, Mixing Bowl, Spoon<\/div><\/li><\/ul><\/div>\n <\/div>\n \n
\n \n \nIngredients<\/h3>
Ingredients<\/h3>- 500<\/span> Grams<\/span> Spinach<\/span> 17.6 oz <\/span><\/li>
- 150<\/span> Grams<\/span> Walnuts, ground<\/span> 5.3 oz <\/span><\/li>
- 1\/2<\/span> Bunch<\/span> Cilantro<\/span><\/li>
- 2<\/span> Cloves<\/span> Garlic<\/span> chopped<\/span><\/li>
- 1<\/span> Onion<\/span> chopped<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Blue Fenugreek<\/span> ground<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Marigold<\/span> ground<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Coriander Seeds<\/span> ground<\/span><\/li>
- 1<\/span> Teaspoon<\/span> White Wine Vinegar<\/span><\/li>
- Salt to taste<\/span><\/li>
- Red Hot Chili Pepper Flakes to taste<\/span><\/li>
- Pomegranate Seeds for garnish<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n \n
Instructions<\/h3>- Clean and wash the spinach thoroughly. In a large saucepan, bring about 1 liter of water to a boil. Add the spinach and cook for 2-3 minutes. Remove the cooked spinach from the saucepan and place it in a colander to drain. Press the spinach with a spoon or your hands to squeeze out all the water.<\/div><\/li>
- On a cutting board, chop the cooked spinach. In a bowl, combine the ground walnuts, chopped onions, and garlic. Add all the spices and vinegar, and mix well. Add the chopped spinach and combine all the ingredients thoroughly.<\/div><\/li>
- Form the mixture into medium-sized balls and garnish with pomegranate seeds.<\/div><\/li><\/ul><\/div><\/div>\n <\/div>\n <\/div>\n \n
Notes<\/h3>\n- Other versions of Pkhali include cabbage, eggplant, beans, and beets. Enjoy this dish as part of a larger feast, paired with fresh Georgian bread or as an appetizer plate accompanied by other varieties of Pkhali, such as beet or carrot. It pairs beautifully with a crisp white wine or herbal tea.<\/li>\n
- Blend your vegetables, rather than chopping them, in a food processor for a smoother texture. Pulse to obtain your decided consistency.\u00a0<\/li>\n<\/ul><\/div><\/div>\n \n \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n
<\/p>\n
Discover our Let’s Eat The World culinary holiday in Tbilisi and Eastern Georgia, Let’s Eat Georgia<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"
- 500<\/span> Grams<\/span> Spinach<\/span> 17.6 oz <\/span><\/li>
- 150<\/span> Grams<\/span> Walnuts, ground<\/span> 5.3 oz <\/span><\/li>
- 1\/2<\/span> Bunch<\/span> Cilantro<\/span><\/li>
- 2<\/span> Cloves<\/span> Garlic<\/span> chopped<\/span><\/li>
- 1<\/span> Onion<\/span> chopped<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Blue Fenugreek<\/span> ground<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Marigold<\/span> ground<\/span><\/li>
- 1\/2<\/span> Teaspoon<\/span> Dried Coriander Seeds<\/span> ground<\/span><\/li>
- 1<\/span> Teaspoon<\/span> White Wine Vinegar<\/span><\/li>
- Salt to taste<\/span><\/li>
- Red Hot Chili Pepper Flakes to taste<\/span><\/li>
- Pomegranate Seeds for garnish<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n \n
Instructions<\/h3>
- Clean and wash the spinach thoroughly. In a large saucepan, bring about 1 liter of water to a boil. Add the spinach and cook for 2-3 minutes. Remove the cooked spinach from the saucepan and place it in a colander to drain. Press the spinach with a spoon or your hands to squeeze out all the water.<\/div><\/li>
- On a cutting board, chop the cooked spinach. In a bowl, combine the ground walnuts, chopped onions, and garlic. Add all the spices and vinegar, and mix well. Add the chopped spinach and combine all the ingredients thoroughly.<\/div><\/li>
- Form the mixture into medium-sized balls and garnish with pomegranate seeds.<\/div><\/li><\/ul><\/div><\/div>\n<\/div>\n <\/div>\n \n
Notes<\/h3>
- \n
- Other versions of Pkhali include cabbage, eggplant, beans, and beets. Enjoy this dish as part of a larger feast, paired with fresh Georgian bread or as an appetizer plate accompanied by other varieties of Pkhali, such as beet or carrot. It pairs beautifully with a crisp white wine or herbal tea.<\/li>\n
- Blend your vegetables, rather than chopping them, in a food processor for a smoother texture. Pulse to obtain your decided consistency.\u00a0<\/li>\n<\/ul><\/div><\/div>\n \n \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n
<\/p>\n
Discover our Let’s Eat The World culinary holiday in Tbilisi and Eastern Georgia, Let’s Eat Georgia<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"