Phali - a traditional Georgian dish - can also be prepared for those people who prefer to eat thermally unprocessed foods. A Caucasian appetizer is being prepared from one type of vegetables with the addition of spices and spices. For the preparation of phali, you can use cabbage, spinach, beets. Eggplant phali have an interesting taste. The classic is to bake or blanch vegetables before cooking, but can be prepared from raw vegetables.
Pick your recipe
You will need
- - eggplant - 2 pcs.
- - garlic - 1 - 2 cloves
- - walnuts (kernels) - 1 cup
- - salt, spices (ground coriander, hops-suneli, sumy)
- - greens (cilantro)
Instruction manual
1
Peel the eggplant and, if necessary, the seeds. For the preparation of raw phali from eggplant, it is better to take young fruits, since they have a more delicate taste and do not require the removal of seeds. Prepared eggplant cut into arbitrary pieces.
2
Peel the garlic. If you want a light garlic flavor, take one clove of garlic. If you want a more pronounced, sharp taste, you can take two or three cloves of garlic. Sort the kernels of walnuts to exclude the entry of partitions and pieces of shell into the dish.
3
Eggplant, garlic, nuts, along with herbs, pass through a meat grinder. We do this twice to achieve the desired consistency of phali. In this case, a blender or combine is not very suitable; it is better, if possible, to skip the products through a meat grinder.
4
Add salt, suneli hops. Usho suneli is usually used, but here it must be borne in mind that to prepare spices, fenugreek is exposed to high temperatures. If you want a more spicy taste, you can add burning red ground pepper. Thoroughly mix the resulting pasta, put in a scrambler, sprinkle with sumy on top.
You can serve raw phali with dried bread rolls or raw vegetables.