Literally translated from the Georgian “hmeli-suneli” – “dry spice”, and its composition may vary significantly depending on the region of Georgia. But most often in the hmeli-suneli they mix three essential components: coriander, shambala (also known as fenugreek) and imeretinsky saffron (marigolds) in equal proportions.
800 g fresh spinach
400 g white cabbage
a large handful of very fresh peeled walnuts
1 small onion
3 cloves of garlic
medium bunch of cilantro
freshly ground black pepper
pomegranate seeds for decoration
1. Disassemble the cabbage into leaves, remove the stalk and the hard base of the leaves. Boil the water in a wide saucepan, put the leaves, bring to a boil and cook until soft, about 10 minutes., Fold to a colander.
2. Rinse the spinach thoroughly, also boil a large pot of water, put the spinach, bring to a boil, cook at minimum heat for 2-3 minutes. Throw back on the sieve, when all the water is drained, squeeze the leaves with your hands.
3. Nuts and garlic – best of all in a blender, but you can grind nuts in a combine or in a coffee grinder, and chop the garlic very finely with a knife. Cilantro and onion are also chopped.
4. Skip the spinach and cabbage through the meat grinder (if there is too much liquid in the vegetables, squeeze the mass with your hands in the sieve), mix with all the other ingredients, adding hmeli-suneli, salt and pepper to taste. Stir thoroughly, form into the resulting mass oval “dumplings” the size of half a palm and put on a dish. Make a small depression on top with your thumb. Pour pomegranate grains into this well and serve.
For more sophisticated hmeli-suneli, add spicy red peppers, dried basil, dill, savory, mint and marjoram to your taste in the basic mixture of coriander, fenugreek and saffron.