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Phali (Young Beets Leaves In Walnut Sauce)

appetizers, beef, jewish, russian, salads
vegetables

1 cup water, boiling
1 lb young beet leaves & stems
1 cup walnuts, shelled
1 teaspoon salt, or to taste
4 cloves garlic, sliced
1 teaspoon or 2 ts jalapeno chili, seeded, to; taste
1 teaspoon ground coriander
2 medium (1 cup) onions, chopped fine
1/4 cup fresh dill, chopped
4 tablespoon red-wine vinegar

PHALI (Young Beets Leaves in Walnut Sauce) Here is an unconventional salad of appetizer from Georgian repertoire. It utilizes popular seasonings such as wine vinegar, walnuts, hot chili, dill, & garlic, combined in an artful manner both unconventional and robust. 1. Pour boiling water over beet leaves & cook in a covered pan over low heat for 1/2 hour. Drain, cool, & press out liquid. Cut into 1/4- inch-wide slices. 2. Process together walnuts, salt, garlic, & jalapeno chili into a paste. Toss with beet leaves, coriander, onions, dill, & vinegar. Mix well. Serve cold as an appetizer or as a salad course with dinner. VARIATION: Fresh radish leaves or tender leaves of cauliflower may be used instead of beet. The procedure is same. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi

Yield: 6 servings

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