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
teaspoon
dried coriander
2
2
teaspoon
utskho suneli
1.5
1.5
teaspoon
saffron
3
3
teaspoon
vinegar
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.
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.
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.
Click if you already have prepared