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Achapa-set (phali in Abkhazian style)

8 servings

40 minutes

The recipe was shared with us by the chef of the restaurant "Acha-chacha" Eka Jikia.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
438.8
kcal
11.8g
grams
41.1g
grams
9g
grams
Ingredients
8servings
Walnuts
500 
g
Adjika
20 
g
Onion
100 
g
Coriander
1 
bunch
Khmeli-suneli
2 
g
Salt
 
to taste
Ground black pepper
 
to taste
Water
 
to taste
Spinach
200 
g
Beans
500 
g
Eggplants
200 
g
Fresh pepper
1 
pc
Cooking steps

  • 1

    For nut paste, pass the nuts through a meat grinder. Finely chop the onion and fry in vegetable oil until golden brown. Finely chop the cilantro (only the leaves).

    Required ingredients:
    1. Walnuts: 500 g
    2. Onion: 100 g
    3. Coriander: 1 bunch

  • 2

    Mix nuts, onion, cilantro, add adjika and khmeli-suneli. Season with salt and pepper. Mix well. If the paste is too thick and hard to shape, add a little cold water and mix again.

    Required ingredients:
    1. Walnuts: 500 g
    2. Onion: 100 g
    3. Coriander: 1 bunch
    4. Adjika: 20 g
    5. Khmeli-suneli: 2 g
    6. Salt:  to taste
    7. Ground black pepper:  to taste
    8. Water:  to taste

  • 3

    Place spinach in boiling salted water, cook for 3 minutes, then drain in a colander, rinse with cold water and squeeze well. Pass through a meat grinder with cilantro. Mix with a third of nut paste, add adjika, finely chopped cilantro and sautéed onion.

    Required ingredients:
    1. Spinach: 200 g
    2. Coriander: 1 bunch
    3. Walnuts: 500 g
    4. Adjika: 20 g
    5. Onion: 100 g

  • 4

    Boil the beans until soft and mash them. Mix with a third of nut paste, add adjika, finely chopped cilantro, and minced garlic.

    Required ingredients:
    1. Beans: 500 g
    2. Walnuts: 500 g
    3. Adjika: 20 g
    4. Coriander: 1 bunch
    5. Onion: 100 g
    6. Fresh pepper: 1 piece

  • 5

    Slice the eggplant lengthwise into long 'tongues'. Fry the tongues in vegetable oil on both sides until soft. Then generously spread with nut paste, sprinkle with finely chopped cilantro, cut lengthwise into strips 3–4 cm wide, and roll them into small rolls.

    Required ingredients:
    1. Eggplants: 200 g
    2. Walnuts: 500 g
    3. Coriander: 1 bunch

  • 6

    Wash the pepper, dry it, place it on a baking sheet and bake in the oven at 200 degrees for 10-15 minutes. It should become softer but retain its shape. Place it in a bag, tie it up and let it 'sweat'. Then cut off the stem, remove the seeds, let it cool completely and fill with nut paste. Slice into circles 3-4 cm thick.

    Required ingredients:
    1. Fresh pepper: 1 piece
    2. Walnuts: 500 g

  • 7

    Using a form, place the spinach and bean mixture on a plate (cookie cutters can be used). Arrange eggplant rolls and pieces of pepper nearby.

    Required ingredients:
    1. Spinach: 200 g
    2. Beans: 500 g
    3. Eggplants: 200 g
    4. Fresh pepper: 1 piece

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