Preparation of spinel from spinach in Georgian

Phali from spinach is a national dish of Georgian cuisine. It is prepared for a daily family dinner, and for a celebration. Literally "phali" is translated as "vegetable pate". The main ingredient of this dish can be spinach, beetroot young leaves, nettle foliage, as well as root vegetables or legumes, for example, beans.

Spinach is the most traditional Georgian ingredient for spinning spinach in Georgian. Consider the most interesting and delicious options for preparing meals, which contain a large number of vitamins, minerals and trace elements. In addition, the dish is a dietary dish that contributes to weight loss. So, let's start cooking.

First option

For four small portions of phali from spinach in Georgian, we need ingredients such as:

• Spinach - 500 grams;
• Peeled walnuts - 50 grams;
• Bulb of medium size - 1 piece;
• Crushed coriander - half a teaspoon;
• Garlic cloves - 3 pieces;
• Garnet - 1/4 part;
• Black pepper - at will (for lovers of spicy dishes);
• Hops-suneli - half a teaspoon;
• Vinegar (preferably wine) - no more than two tablespoons (and generally according to your taste);
• A small bunch of coriander - about 50 grams;
• Red hot pepper - if desired.

Cooking method

First you need to rinse the spinach, cut off the rootlets, remove all the old yellow or spoiled leaves. Put spinach leaves for five minutes in boiling water. Leave them in a colander until the excess water is dissolved.

If necessary, the leaves can be wrung out by hand, but not too much, otherwise the pate will be dry. Then the spinach is ground in a meat grinder or blender to a homogeneous mass.

To make a nut refueling, you will need walnuts, fresh coriander greens, onions and garlic. It is necessary to crush all this through either a meat grinder or a blender. Then it is worth adding hops-suneli, coriander, pepper and salt. After that you need to mix everything to a homogeneous mass.

In the next step, the cooked pate from spinach leaves is mixed with the cooked nut dressing and vinegar. That's all, the dish is ready!

Phali of spinach with nuts can be served on a plate, leveling and beautifully decorated with pomegranate seeds. There is another option for filing. To do this, it is worth rolling the mass portionwise into small balls. In the groove each one needs to put several grains of pomegranate. The serving of a dish depends largely on the development of your imagination and the availability of free time.

The second way

A truly festive mood can be created for yourself and your loved ones by preparing a more colorful version of phalis made of spinach and beets. The following ingredients are required:

• Small medium beet;
• A bunch of spinach;
• 6 medium cabbage leaves;
• A bundle of cilantro;
• 70 grams of walnuts (pre-cleaned);
• 2 garlic cloves;
• Half a pomegranate;
• Two st. Spoonful of vinegar.

As a seasoning used:

• A pinch of salt (can be more);
• A teaspoon of coriander;
• A teaspoon of hops-suneli;
• 1/4 tsp red pepper;
• Half a teaspoon of saffron.

Cooking procedure

1. It is necessary to boil the beets until ready, cool, peel and pass through a meat grinder or grind with a blender in a separate bowl.
2. Spinach should be cooked (for about 5 minutes), then it should be well wrung out or left in a colander until excess moisture merges. If necessary, then you can squeeze the leaves with your hand. Then the spinach is ground in a blender or meat grinder into a separate bowl.
3. The next stage is refueling. To do this, you need to grind walnuts with garlic, cilantro, you can add to taste and other greens, such as parsley. To the mass obtained, add saffron, coriander, hops-suneli, vinegar, salt and pepper. The filling is divided into 2 equal parts. One mixes with beets, the other with spinach. Then everything is thoroughly mixed until a homogeneous mass of different colors is obtained.
4. When the dish is almost ready, go to the design of its festive filing. To do this, we take pre-prepared cabbage leaves, we fill them with boiling water, so that they become softer and more flexible. After that, we cool them. On the cutting board we put the first leaf of cabbage. It is evenly greased with beetroot filling. The second sheet is placed neatly on the first one. Then it is also lubricated with spinach. The third sheet is again lubricated with beets. The resulting construction is turned off tightly, like a dove, and let it brew and soak for 10 minutes. Repeat this procedure for the remaining cabbage leaves and fillings.
5. Cooked rolls cut into portions of 1.5 cm thick and stacked on a plate, on top decorate the dish with pomegranate seeds.

The festive dish was made from spinach in Georgian ready. Bon Appetit!

The third option

Consider another simple recipe, which is famous for Georgian cuisine. Phali of spinach is very similar to the way of cooking for this dish. Phali from eggplant is a very tasty dish. And for preparation does not require large financial costs for ingredients. Another advantage is a minimum of cooking time.

To prepare this dish we will need:

• 3 eggplant;
• 70 grams of walnuts;
• 1 bunch of cilantro - 50-70 grams to taste;
• 1/2 teaspoon ground coriander;
• 3 garlic cloves;
• Salt and black pepper.

Stages of preparation

First, carefully wash the eggplants, cut off the tips with leaves, pierce each of them with a fork or knife 4-5 times. Eggplants are laid on the baking tray, pre-oiled. Then put the bake for 40 minutes in the oven at a temperature of 180 degrees. To make it easier to launder the baking tray after cooking, it is better to use aluminum foil, which can be previously spread on it and oiled.

Readiness of eggplant can be determined if you pierce them with a fork or knife. If the appliance enters easily, then you need to remove the baking tray from the oven. Eggplants must be transferred to a separate bowl. Then cover and wait until it cools down completely. Cold eggplants are cut in half, carefully extracted all the pulp, which is then cut into small pieces. The dimensions of the pieces are not particularly important, because the dish will still be crushed.

The blender is loaded with eggplants, peeled garlic, washed and dried coriander, as well as nuts. All is ground to a homogeneous mass. Then seasonings are added : coriander, salt and pepper to taste. In this dish, you can also add lime or lemon juice, hot chili and olive oil.

Phali from eggplant can be served as an independent dish, decorated with pomegranate seeds, and as a dressing for potatoes. Bon Appetit!

Conclusion

Now you know how to cook phalis from spinach in Georgian. We shared some recipes with you. And you can choose for yourself the appropriate cooking option.