Serving ingredients: – pomegranate seeds – parsley Method: 1 Prepare Pkhali ingredients: 1.1 Peel aubergines and cut into ~1cm cubes 1.2 Chop onion 1.3 Slice champignons 1.4 Peel garlic cloves 1.5 Keep the walnuts for 5 minutes in hot water (to soften them a little), then dry them with a paper towel 2 Cook champignons, onion and aubergines 2.1 Fry chopped onion and sliced champignons for 7 minutes at medium heat with some olive oil 2.2 Add aubergine cubes and cook for another 15 minutes or until aubergines are soft 3 Combine cooked champignons, onion and aubergines with garlic, softened walnuts, cardamom, salt, pepper, and vinegar in a bowl: mash until smooth with an immersive blender 4 Put the bowl in the fridge for at least 2 hours 5 Take the bowl from the fridge and form with fingers ~2cm diameter balls. 6 Put the balls on the plate and decorate with pomegranate seeds and parsley: serve, it’s a really delicious appetiser !
Notes: you can use the same recipe as a delicious pate for the sandwiches 😉
Filling ingredients: – 1/2 cup walnuts – 2-3 garlic cloves – 1/2 tsp salt – 1/4 tsp black pepper – 1 bunch dill – 1/4 cup warm water
Serving ingredients: – parsley for serving – pomegranate seeds for serving Directions: 1 Cook aubergines: 1.1 Wash aubergines and slice them lengthways into 4mm thick stripes 1.2 Fry aubergine stripes on a skillet with olive oil until golden both sides 1.3 Put aubergine stripes on paper towels to absorb extra oil. 1.4 Let aubergine stripes cool down before filling 3 Prepare the filling: combine grated walnuts, grated garlic, salt, pepper and chopped dill in a bowl. Mix well and add water in small portions stirring constantly 4 Put 1/2-1 teaspoon filling over each aubergine stripe and roll them up 5 Put aubergine rolls in the fridge for 30-40 minutes before serving 6 Decorate with pomegranate seeds, parsley and dill. Serve as an appetiser !
Ingredients (2 servings): – 4 eggs – 1 cup (1 cup=250ml) tomato sauce (pure tomatoes!) – 1 chili pepper – 40g chopped walnuts – 1 chopped onion – 3 chopped garlic cloves – 1 tsp salt – 1/3 tsp black pepper – 1/2 parsley bunch for serving – 1/2 tbsp olive oil for cooking
Method: 1 Chop onion & chili pepper and put them into the first bowl 2 Chop garlic & walnuts and put them into the second bowl 3 Chop fresh parsley and put it into the third bowl 4 Pour some olive oil onto a skillet and set the medium-low heat 5 Transfer chopped onion & chili pepper on the preheated skillet: cook for 5 minutes 6 Add tomato sauce, salt, chopped garlic & walnuts into the skillet: cook for 3 minutes 7 Carefully pour the eggs into the tomato-walnuts sauce (prepare holes for them in there with a spatula right before pouring in eggs): cook the eggs for 5-10 minutes 8 Servehot with black pepper, fresh parsley and lavash or flat bread !
Method: 1 Preheat the oven to 180C 2 Mix dough ingredients (soda+vinegar are added at the last step and are mixed with other ingredients) and knead the dough 3 Split the dough into 2 equal pieces to form 2 boats 4 Put the formed boats on baking paper and bake 20 minutes at 180C in the oven (without filling) 5 While boats are being baked, cut spinach and boil it in a pan with some water for 2 minutes, then remove excessive water 6 mix yogurt+spinach+grated-garlic+grated-cheese in a bowl 7 take the boats from the oven (after 20 minutes baking) and 7.1 put the mixture from 5 into both boats 7.2 put 1 egg over the mixture from 5 in each of the boats 8 bake the filled boats another 10-15 minutes 9 Serve with fresh baby spinach !
Method: 1 Wash aubergine, dry it and cut into 1cm width strips 2 Bake aubergine strips on a backing paper for 20 minutes at 180C 3 Mix in a bowl chopped garlic+chopped walnuts+cheese+chopped parsley+salt+pepper 4 Put a teaspoon of walnuts-cheese-etc. mixture on each aubergine strip and roll it [optionally in sesame] 5 Serve with cherry tomatoes and fresh parsley !