spinach 1 lb, washed
walnuts, chopped
3/8 cupgarlic
1 large clove dried coriander
1/2 tspsmall onion chopped
1chopped cilantro 1/4 cup
salt and vinegar to taste
hungarian paprika 1/4tsp

Cook spinach until leaves are just wilted. Drain, cool, and squeeze out as much water as you can. In a food processor or coffee grinder, grind walnuts, garlic and dried coriander to a paste. Run the spinach, cilantro, and onion through a meat grinder, or chop very, very finely. Combine with walnut paste in a bowl with your fingertips, mixing thoroughly and adding salt, vinegar and paprika to taste. cover bowl and leave at room temperature for 1 to 2 hours, then store in fridge. When ready to serve, form into a thick pancake shape on a small plate. Score crosswise, with a knife. Garnish with pomegranite seeds, if you have some.

NOTE: It is very important to leave this at room temperature for an hour or two after mixing. This is necessary for the taming of the raw garlic , and the melding of flavors. Keeps several days in fridge.


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