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Phali (Young Beets Leaves In Walnut Sauce)

6 Servings
1 c water,boiling
1 lb young beet leaves & stems
1 c walnuts,shelled
1 t salt,or to taste
4 cloves garlic,sliced
1 t or 2 ts jalapeno chili
1 t coriander,Ground
2 md (1 cup) onions,chopped fine
1/4 c fresh dill,chopped
4 T red-wine vinegar

1. Pour boiling water over beet leaves & cook in a covered pan over low heat for 1/2 hour. Drain, cool, & press out liquid. Cut into 1/4- inch-wide slices. 2. Process together walnuts, salt, garlic, & jalapeno chili into a paste. Toss with beet leaves, coriander, onions, dill, & vinegar. Mix well. Serve cold as an appetizer or as a salad course with dinner. VARIATION: Fresh radish leaves or tender leaves of cauliflower may be used instead of beet. The procedure is same.

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