Georgian Leeks with Walnut Pâté

Clean the leeks (leek: Old English lēac "onion") very well. Separate the leeks and soak in a bowl of cold water for at least 10 minutes. They can be boiled, fried, or eaten raw. Even the ancient Egyptians enjoyed the "onion" flavor of leeks. The ancient Romans preferred them over garlic or onions. In Georgia, people will head into the forest during spring to pick fresh leeks. They have many recipes; this paired with paste sounds interesting and quick to make for a side dish.

პრასი (Georgian)

/prasi/

3 1/2 cups (400 g) sliced organic leeks, green and white parts

3 Tbs. (45 g) organic lightly toasted walnuts, or choice of nut you prefer 

2 Tbs. (30 ml) water

1/4 cup (30 g) organic tahini

1 Tbs. (15 g) chopped coriander, cilantro, and/or parsley

mint leaves

optional: red chili pepper

ერთი /erti / ა 1. Bring water to a boil.

ორი /ori / ბ 2. Add the leeks and boil for 5 minutes.

სამი /sami /  გ 3. Drain, save the water for another dishes (eg. soup or broth).

ოთხი /otkhi / დ 4. Let the leeks cool.

ხუთი /khuti / ე 5. Mix the nuts and tahini with water.

ექვსი /ekvsi / ვ 6. Add the spice(s).

შვიდი /shvidi /  ზ 7. Stir the paste into the leeks.

რვა /rva /  ჱ 8. Optional pinch of chili flakes and garnish with mint leaves.