INGREDIENTS

• 1 kg. fresh spinach (can be made from eggplant, green beans, beet tops, white cabbage, ekal, etc.);
• 100 g. of peeled walnuts;
• 1-2 medium bulbs;
• 3-4 cloves of garlic;
• medium bunch of cilantro;
• 1 medium ripe pomegranate;
• 1/2 tsp. ground coriander and ucho-suneli;
• white wine vinegar;
• salt;
• freshly ground black pepper.

METHOD

1. Rinse the spinach thoroughly with the roots, put in a pot of boiling water for 5 minutes, then drain in a colander and let the water drain.
2. Squeeze out excess moisture from the spinach in batches with both hands, as if making lumps.
3. Prepare a nut dressing walnuts, garlic, onions. Turn the greens through a meat grinder, add spices, salt and pepper, mix thoroughly with your hands to get a homogeneous mass.
4. Pass the squeezed spinach through a meat grinder, if there is still excess moisture, squeeze again, then mix in the peanut dressing and spinach. Add a couple of drops of white wine vinegar - for sourness.