Fresh Spinach Pkhali
1 serving
40 minutes
Spinach phali is a traditional Georgian dish that combines simplicity of preparation with rich flavors. Its history traces back to ancient Georgian cuisine where vegetable phali always held a prestigious place at the table. This aromatic, tender yet rich dish is a perfect blend of fresh spinach, ground walnuts, and spicy seasonings. The light acidity of wine vinegar enhances the nutty base while coriander, saffron, and ucho-suneli add depth to the flavor. Phali is served as small balls garnished with pomegranate seeds, making them not only delicious but also aesthetically pleasing. A wonderful choice for an appetizer or vegetarian treat, spinach phali is a true expression of Georgian hospitality and culinary art.
1
Add spinach and a little baking soda to boiling salted water.
- Spinach: 500 g
- Salt: 2 g
2
Pass the walnut and garlic through a fine grinder several times.
- Walnuts: 100 g
- Garlic: 10 g
3
Add the mixture of nuts and garlic to the finely chopped spinach.
- Walnuts: 100 g
- Garlic: 10 g
- Spinach: 500 g
4
Fry the onion in a pan and add the resulting mixture to it.
- Onion: 30 g
- Vegetable oil: 10 ml
5
Add spices and herbs.
- Blue fenugreek (utskho-suneli): 3 g
- Imeretian saffron (marigold): 1 g
- Chili powder: 1 g
- Ground coriander: 2 g
- Cilantro: 5 g
6
Mix the homogeneous mass by hand until it is elastic.
- Spinach: 500 g
7
Add vinegar and mix again.
- Wine vinegar: 5 ml
8
Make balls.
