Pkhali rolls
30-60 Min

It is not a separate dish but rather a variation of the classic flavors. Today I will try to breathe new life into a traditional Georgian dish.

2 2 kg. spinach
200 200 gr. smoked sulguni
500 500 ml. oil
200 200 gr. walnuts
200 200 gr. almonds
500 500 gr. beet roots
100 100 gr. tkemali
100 100 gr. sumac
600 600 gr. eggplant
50 50 gr. pistachio
2 2 dried coriander
2 2 utskho suneli
1.5 1.5 saffron
3 3 vinegar
step 1
First, we need to prepare the nut filling. To do this, pour over nuts and almonds with boiling water, squeeze and peel. Scroll in a meat grinder and add 2 teaspoons of dried coriander, 2 tsp utsho suneli, 1.5 tsp saffron. Balance the taste of wine vinegar - you'll need about 2 teaspoons. Add 2-3 tablespoons of water and put the pasta in the fridge.
step 2
Blanch the spinach and beetroots in boiled water for about 2 minutes and let them cool immediately. Squeeze them and grind in a blender along with 1 ½ clove of garlic and 2-3 tablespoons of tkemali. It should get a thick consistency, which is necessary to season with salt and put it in the refrigerator.
step 3
Cut the eggplant into thin slices and place in salted water for 15 minutes. Squeeze and fry in sunflower oil. Rub cheese on a grater. Put the eggplant as shown in the last photo. Place the nut paste pkhali and cheese in the middle. Wrap the roll.

How To Serve

For serving, you can use balsamic vinegar or narsharab. Also - sesame seeds and chopped pistachios.