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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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