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Spinach Pkhali

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Ingredients

Adjust Servings:
500 g Spinach fresh
100 g Walnut ядра
1/2 pcs Pomegranate
1/2 bundle Coriander leaves
1/3 tsp Ground coriander
2 cloves Garlic medium-sized
1/3 tsp Utskho-suneli
to taste White wine vinegar 5%
to taste Grounded black pepper
to taste Salt

Spinach Pkhali

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 15 min
  • Serves 6
  • Easy

Ingredients

Directions

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If you follow me on Instagram, you probably know that I’ve recently visited Tbilisi, where I indulged in local food and got myself a culinary book.

The first dish I made at home was spinach pkhali. And I’m sure it will become one of my go-to dishes at home.

In Tbilisi, they serve pkhali, these odd-looking colorful balls with pomegranate seeds on top, as an appetizer before every meal. I was hesitant to try them at first but they turned out to be so delicious!! And SUPER healthy! These green balls consist of walnuts, spinach, spices, herbs, and pomegranate. They’re incredible! Pkhali of other colors use other ingredients instead of spinach like beetroot, eggplant, cabbage, leek, etc.

The only obstacle that kept me from making pkhali in Vienna was utskho-suneli which is basically ground seeds of blue fenugreek. In Ukraine, you can buy them online but not in Vienna…But! I found out that blue fenugreek is a quite popular spice here. Its leaves (not seeds) are used for making cheese and bread. Here it’s called Brotklee meaning bread clover. Here’s the recipe! It’s super quick to make and eat, too.

Note that spinach cooks down, so from as much as 500 g of spinach you can make only as little as 6 balls.  

Enjoy!

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Steps

1
Done
5 min

spinach

Blanch the spinach in boiling water for a few minutes. The time depends on the spinach itself: younger leaves need about 1 min to blanch, older ones about 2-3 minutes. Drain the spinach into a colander.

2
Done
3 min

walnut sauce

To a food processor, add the walnuts, garlic, coriander leaves, ground coriander, utskho-suneli, some salt. Process into a paste-like consistency. Keep processing until the walnuts are completely blended into the paste. Transfer to a bowl.

3
Done
2 min

combine

Rinse the spinach and squeeze to remove liquid. Process in the food processor (or meat grinder) until finely chopped. Squeeze once again to remove liquid. Add the spinach to the walnut mixture and combine until smooth. The mixture will get lighter. Season with salt, vinegar, and black pepper to taste.

4
Done
5 min

Shape

Shape the mixture into 6 balls (50 g each) with wet hands. Garnish with pomegranate seeds. Ready to serve!
Enjoy!

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Red Lentil Soup
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