Pkhali rolls

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.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Starter

Recipe author

Luka Nachkebia

Ingredients

Portions :

Spinach

0.5 kilogram

Smoked sulguni

50 gram

Oil

125 milliliter

Walnut

50 gram

almonds

50 gram

Beetroot leaf

125 gram

tkemali

25 gram

sumac

25 gram

Eggplant

150 gram

grapes

12.5 gram

dry coriander

0.5 teaspoon

foreign spice

0.5 teaspoon

yellow flower

0.5 teaspoon

vinegar

0.75 teaspoon

step

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

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

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.

Serve

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

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