Inspired by Georgian cuisine, this dip pays homage to the rich culinary traditions of the region
With just a few simple ingredients and minimal prep time, this Georgian Spinach Walnut dip is quick and easy to prepare, making it perfect for busy days or last-minute gatherings.
Spinach Phkali - Georgian Spinach Walnut Dip - can be enjoyed in various ways – as a spread on crackers or bread, as a topping for sandwiches or wraps, or as a dip for veggies. Its versatility makes it suitable for any occasion.
Georgian Spinach Walnut Dip
700 g spinach
120 g walnuts
5 tablespoon of olive oil (optional)
3 tablespoon vinegar
30 g coriander
1 clove of garlic
2 teaspoon ground coriander
½ teaspoon of fennel
Salt , Pepper to taste
Pomegranate seeds for garnish
Directions
1.Bring a large pot of water to a boil over high heat. Add the spinach, stirring to submerge the leaves and make room for more. Once all the spinach has wilted and the stems softened, about 3 minutes, drain in a large colander. Rinse the spinach with tap water until the greens feel cool, then squeeze out as much water from them as you can. (This is most effectively done by squeezing it, a chunk at a time, between your hands )
2. Grind the walnuts in a food processor to the consistency of coarse sand. Add the, garlic, coriander, oil, vinegar and spices puree until smooth
3. Add spinach and pulse it (do not blend it completely)
4. Shape into balls about the size of a golf ball and make a small indent in the top of each one with your fingertip. Place a pomegranate seed in each.
5. Refrigerate for several hours or up to overnight.
Happy Cooking 👩🍳👩🍳👩🍳
