| 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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