Achapa-set (phali in Abkhazian style)

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).

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.

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.

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

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.

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.

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.