Georgian cuisine is so multifaceted that among the many different dishes, everyone will find something for themselves. Meat, vegetables, pastries seasoned with dried herbs and spicy spices - no Georgian table can do without it. In addition, most of the Caucasian food has long since won the hearts of our hostesses, who are happy to cook khachapuri, khinkali and falafel.

1. Phali

If you have never tried one of the traditional Georgian dishes called phali, it is time to rectify this situation and, armed with a recipe, urgently prepare the most delicious vegetable paste. In this case, it will be spinach with nuts and spices.

Ingredients: • Spinach - 0.5 kg; • Walnut kernels - 0.5 cup; • Large onion - 1 piece; • Garlic - 1 head of medium size; • Cilantro or parsley - 1 medium bunch; • White wine vinegar (can be replaced with pomegranate / lemon juice) - 2 tbsp; • Dried herbs - to taste; • Salt - to taste; • Ground black pepper - to taste; • Olive oil. Method of preparation: • Wash the spinach thoroughly; • Dry slightly; • Bring the water to a boil and lower the spinach leaves into it for 5-6 minutes; • Throw in a colander; • Let the liquid drain, and then squeeze out slightly; • Chop the onion at random into several parts; • Sort the kernels of nuts and remove the membranes, if they come across; • Chopped onions, walnuts and spinach leaves, as well as garlic cloves and cilantro mince (medium mesh); • If the resulting vegetable mince is too liquid, you need to gently squeeze out the excess liquid; • Salt, pepper, add vinegar; • Mix well; • Form uniform balls; • Sprinkle with olive oil and boldly serve. • Mix well; • Form uniform balls; • Drizzle with olive oil and serve boldly. • Mix well; • Form uniform balls; • Drizzle with olive oil and serve boldly.

Source: https://connect.unity.com/u/drake-godsplan
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Source: https://www.theguardian.com/world/2013/jun/16/labor-leadership-opinion-polls-kevin-rudd