Qatari-style Spinach and Walnut Salad

Ingredients

In this Qatari adaptation of Jarkhlis pkhali, we have incorporated Qatari spices and flavors to create a unique twist on the traditional Georgian dish. The original recipe typically includes Georgian spices and herbs, such as coriander and fenugreek. However, in this Qatari version, we have replaced these spices with a blend of Qatari spices, adding a touch of local flavor to the dish. Additionally, we have adjusted the dressing to include Qatari ingredients, such as lemon juice and olive oil, to enhance the overall taste and appeal to Qatari palates. We alse have the original recipe for Jarkhlis pkhali, so you can check it out.

• 500 grams (1.1 lbs) fresh spinach leaves 500 grams (1.1 lbs) fresh spinach leaves
• 1 cup (120 grams) walnuts, toasted and finely chopped 1 cup (120 grams) walnuts, toasted and finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon Qatari spice blend (a mix of cumin, coriander, turmeric, and cinnamon) 1 teaspoon Qatari spice blend (a mix of cumin, coriander, turmeric, and cinnamon)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 7g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Wash the spinach leaves thoroughly and pat them dry.
2. 2.
   In a large mixing bowl, combine the spinach leaves, chopped onions, and toasted walnuts.
3. 3.
   In a separate small bowl, whisk together the lemon juice, olive oil, Qatari spice blend, and salt.
4. 4.
   Pour the dressing over the spinach mixture and toss gently to coat all the ingredients evenly.
5. 5.
   Allow the salad to marinate in the refrigerator for at least 30 minutes before serving.
6. 6.
   Serve chilled and enjoy the vibrant flavors of Qatari-style Spinach and Walnut Salad.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Pat them dry before using to prevent excess moisture in the salad.
• Walnuts — Toast the walnuts in a dry skillet over medium heat for a few minutes until they become fragrant. Be careful not to burn them, as it can affect the taste of the salad.

Tips & Tricks

• For added freshness, you can add a handful of chopped mint leaves to the salad.
• Adjust the amount of Qatari spice blend according to your preference for spiciness.
• If you prefer a milder onion flavor, you can soak the chopped onions in cold water for a few minutes before adding them to the salad.
• Serve the salad as a side dish with grilled meats or as a light lunch option.
• Feel free to add a sprinkle of sumac or a drizzle of pomegranate molasses for an extra burst of flavor.

Serving advice

Serve the Qatari-style Spinach and Walnut Salad chilled as a refreshing appetizer or as a side dish to complement your main course. Garnish with a few extra toasted walnuts and a sprinkle of Qatari spice blend for an attractive presentation.

Presentation advice

Arrange the salad on a platter, ensuring that the vibrant green spinach leaves are evenly distributed. Sprinkle some finely chopped parsley or mint leaves on top for a pop of color. Serve the dressing on the side or drizzle it lightly over the salad just before serving.