Nettle and Amaranth Walnut Sauce (Akharshl Syzbal)
An unusual sauce that adds a savory, zesty note to other dishes!
Daria ☼
Recipe author
Nettle and Amaranth Walnut Sauce (Akharshl Syzbal)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
9 g
Fats 20 %
10 g
Carbohydrates 62 %
31 g
244 kcal
GI:
100
/
0
/
0
- This intriguing recipe for a sauce made from the leaves and stems of nettle and amaranth (also called pigweed) with walnuts comes from Abkhazian cuisine, where it's served alongside meat dishes. Thanks to all the fresh greens, this nettle-and-amaranth walnut sauce (Akharshl syzbal) is an excellent source of nutrients and minerals — a great choice for anyone dealing with anemia. Carefully pick over the nettle and amaranth and rinse them under cold running water. Simmer them briefly (about 10 minutes) in lightly salted water, drain in a sieve, and once cooled, gently squeeze out the excess water by hand. Put this green mass in a blender and blitz to a paste (traditionally it's worked by hand in a bowl). Add the adjika, garlic crushed with salt, vinegar, chopped walnuts, and cilantro. Thin the mixture with two cups of cold boiled water, blend again, transfer to a gravy boat, and drizzle with walnut oil.
Caloric content of the products possible in the composition of the dish
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Nut butter - 570 kcal/100g
- Adjika - 59 kcal/100g
- Salt - 0 kcal/100g
- Nettle - 33 kcal/100g
- Shchiritsa - 371 kcal/100g
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