Pkhali rolls

30-60 Min

Easy

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.

ingredients

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

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.