| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Georgian |
Reg4, Sheryl d |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh Spinach |
| 2 |
T |
Walnut Oil |
| 2 |
T |
Olive Oil |
| 2 |
|
Cloves Garlic, Finely |
|
|
Chopped |
| 4 |
|
Scallions, Chopped |
| 1 |
c |
Fresh Cilantro |
| 1 |
c |
Walnuts |
| 1 |
T |
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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