Title: Phali (Young Beets Leaves in Walnut Sauce)
Categories: Jewish Sephardic Georgian Appetizer Salad
Yield: 6 Servings

1	c	Water, boiling
1	lb	Young beet leaves & stems
1	c	Walnuts, shelled
1	ts	Salt, or to taste
4		Cloves garlic, sliced
1	ts	Or 2 ts jalapeno chili, seeded, to taste
1	ts	Ground coriander
2	md	(1 cup) onions, chopped fine
1/4	c	Fresh dill, chopped
4	tb	Red-wine vinegar

PHALI (Young Beets Leaves in Walnut Sauce)

Here is an unconventional salad of appetizer from Georgian repertoire. It utilizes popular seasonings such as wine vinegar, walnuts, hot chili, dill, & garlic, combined in an artful manner both unconventional and robust.

1. Pour boiling water over beet leaves & cook in a covered pan over low heat for 1/2 hour. Drain, cool, & press out liquid. Cut into 1/4- inch-wide slices. 2. Process together walnuts, salt, garlic, & jalapeno chili into a paste. Toss with beet leaves, coriander, onions, dill, & vinegar. Mix well. Serve cold as an appetizer or as a salad course with dinner. VARIATION: Fresh radish leaves or tender leaves of cauliflower may be used instead of beet. The procedure is same.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi

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