Ekala Pkhali Recipe

Carefully select the thorn: leave only the gentle, juicy top shoots and green heads. Remove the coarse stems completely and throw them away. Wash the selected thorns thoroughly. Boil salted water in a saucepan, put the selected thorns and cook over medium heat for 15-20 minutes. The leaf and stem should be easily crunched when lying between your fingers. Transfer the boiled mass to a strainer, cool and squeeze well with the palm of your hand. Finely chop the resulting dry mass on a board with a knife. Walnuts, garlic, spices and put together in a meat grinder or chop. Add vinegar) and 1 tablespoon of thorn tincture water. Mix well. Add the resulting walnut emulsion to the chopped thorn and knead carefully, transfer to a plate and decorate as desired.