Since I have the roots from there, I propose a few recipes for the Phali (aka paste from beans) to boil two glasses of red beans (it should be dry), fry the finely chopped bulb in a pan until golden. Skip boiled beans, fried onions, a glass of walnuts, 4-5 cloves of garlic (more can be more, it all depends on addictions). Then add salt to taste and spices (hop-sunels, ground cilantro, black pepper) and oil in which onions were fried. Mix everything and let cool. Yes, if the onion is cut very, very finely, then it can not be passed through a meat grinder. Satsivi with chicken 4 glasses of walnuts3/4 glasses of rice3 head of garlic5 bulbs1 tbsps of hops-sunael1 dessert spoon. Add 1 carrot, 1 onion, bay leaf. Set the finished product, put the chicken in a container, where there will be ready -made Satsivi. Pour the rice with boiling water and put in the broth (pull out the carrots and onions, they are not needed anymore) and let it boil over low heat for 5-7 minutes. Add finely chopped onion fried on butter. Smell through a meat grinder nuts, garlic and red pepper, add spices, vinegar, salt and black pepper to the same mass, then mix with broth. pour chicken with a mixture of broth and nuts, let it boil for 5 minutes, often stirring. If the broth is not enough, then dilute the broth chicken cube with water (1 cube per glass of water).
