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Ekala
Ekala nigvzit: Imereti spring greens in garlicky walnut paste
For a few weeks each April, Imeretian market women in Kutaisi sell tight bundles of ekala, the young shoots of wild smilax that climb through hedges and forest edges. They are blanched, chopped and pounded with walnuts, garlic and spices into a pkhali-style salad for the Lenten and Easter table, with a nutty, slightly bitter, asparagus-like taste. Outside Georgia, the tender tips of asparagus or green beans make a good stand-in. A common mistake is over-boiling the shoots; they lose their snap and turn khaki. Chef's tip: let the walnut paste sit on the greens for an hour before serving, so the garlic mellows and the flavours knit together.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the greens
- 1 ⅛ lb ekala shoots or thin asparagustough ends snapped off
- 1 tsp salt
For the walnut paste
- 4 oz walnuts
- 3 cloves garlic
- 1 tsp ground coriander
- ¼ tsp dried chilli flakes
- 1 tbsp white wine vinegar
- 3 tbsp cold water
- ½ oz fresh corianderchopped
- ½ red onionvery finely chopped
- 2 tbsp pomegranate seedsto garnish
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Bring a pan of water to the boil with 1 tsp salt. Cook 1 ⅛ lb ekala shoots or thin asparagus for 3–4 minutes, until just tender but still bright and firm. Drain and plunge into cold water.
4 minStep 2: Drain the shoots and squeeze gently in a towel, then chop into 2 cm pieces.
Step 3: Blitz 4 oz walnuts, 3 cloves garlic, 1 tsp ground coriander, ½ tsp blue fenugreek (utskho-suneli) and ¼ tsp dried chilli flakes in a food processor, or pound in a mortar, until the walnuts release their oil and form a damp paste.
3 minStep 4: Add 1 tbsp white wine vinegar and 3 tbsp cold water and blitz again until creamy; it should hold its shape on a spoon.
Step 5: Mix the paste with the shoots, ½ oz fresh coriander and ½ red onion. Taste and add salt or vinegar. Leave for 1 hour at room temperature.
Step 6: Pile onto a plate and scatter 2 tbsp pomegranate seeds over the top.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 9 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ekala take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of walnuts?
- Pecans or chocolate chips, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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