| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Georgian | Reg4, Sheryl d | 4 | Servings |
INGREDIENTS
| 2 | lb | Fresh Spinach |
| 2 | tb | Walnut Oil |
| 2 | tb | Olive Oil |
| 2 | Cloves Garlic; Finely Chopped | |
| 4 | Scallions; Chopped | |
| 1 | c | Fresh Cilantro |
| 1 | c | Walnuts |
| 1 | tb | Fresh Lemon Juice |
| Salt And Freshly Ground Pepper; To Taste | ||
| 1 | Handful Pomegranate Seeds |
INSTRUCTIONS
Steam the spinach in water for a minute; drain. heat the walnut and olive oils in a frying pan. Add the garlic and scallions, sauteeing briefly. Add the spinach and half the cilantro; saute 1-2 minutes. Grind the spinach mixture with the remaining cilantro and walnuts until chunky, not pureed. May use a food processor or hand meat grinder. Add the lemon juice, salt and pepper. Adjust the seasonings, adding more walnut or olive oil as desired. Sprinkle with pomegranate seeds and serve. REG4 shared by Sheryl Donner, Iowa City,IA, USA Recipe by: Jewish Cooking in America, Joan Nathan Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug 31, 1998, converted by MM_Buster v2.0l.
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