Pkhali

 Ingredients:

50 grams baby spinach
1 cup walnuts, toasted
1 small clove garlic
a few leaves of cilantro
a handful of parsley
1/4 teaspoon paprika
1/4 teaspoon fenugreek powder
1 tablespoon red wine vinegar
1 tablespoon olive oil
salt and black pepper, to taste

1/4 small onion, chopped
pomegranate seeds

Steam the spinach and squeeze the liquid out. Transfer to food processor with remaining ingredients. Process until it reaches a doughy consistency. Stir in the onion.

 Roll them into golf ball sized balls. Flatten the top so it is concave and top with pomegranate. Serve with bread.

Mushroom Chashushli

 Ingredients:

grapeseed oil
new potatoes
onion, roughly chopped
garlic, minced
green chili pepper, minced
button mushrooms, whole
purple basil
salt, to taste

Toss potatoes in some oil and bake until golden brown. Set aside.

Cook the onion, garlic, and chili pepper in the oil and add the mushrooms. Cook until they are soft.

Stir the mushroom mixture with the potatoes, basil, and salt. 

Lobio Nigvzit

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
3 cloves garlic, minced or pureed
1/2 tablespoon black pepper
1 teaspoon coriander
1/2 teaspoon fenugreek
a pinch of cayenne
2 cups kidney beans, cooked with bay leaf
1-1/2 cup vegetable stock
1 bunch cilantro, chopped
1 tablespoon summer savoy or oregano
1/4 cup walnut flour (optional)
salt, to taste
tkemali or pomegranate molasses
lemon, cut into wedges
pomegranate arils

Cook the onion and garlic in the oil. Add the black pepper, coriander, fenugreek, and cayenne. When aromatic, add the beans, stock, oregano, and cilantro. When it comes to a simmer add the walnut and salt.

Mash some of the beans with a potato masher or fork. Stew should be thick.

To serve, garnish with fried onions, more cilantro, the molasses, pomegranate arils, and lemon wedges.

Lobiani

Ingredients:

1-1/2 cup kidney beans, simmered in bay leaf
1 onion, thinly sliced
3 cloves garlic, minced
salt and black pepper
1/2 recipe pizza dough

Mash the beans until they are smooth.

In a small frying pan cook the onion and garlic in some oil. Stir into the beans and season with salt and pepper.

Divide dough into 4 pieces and flatten. Fill each with the bean mixture and seal. Flatten into disks again. Cook in a lightly oiled pan for 5-7 minutes on each side. Serve immediately.

Lobio Mtsvanilit

Ingredients:

2 cups kidney beans
1/2 cup cilantro, chopped
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
1 tablespoon tarragon, chopped
1 tablespoon basil, chopped
1/2 red onion, finely chopped
1 green chili, minced
2 tablespoons sherry or white wine vinegar
2 tablespoons olive oil
1 teaspoon garlic powder
a pinch of coriander
1 teaspoon honey
salt and black pepper, to taste
1/3 cup walnuts, toasted and roughly chopped

Combine kidney beans, herbs, onion, and chili pepper. Combine remaining ingredients in a jar. Toss the bean mixture with the walnuts and the dressing.

Lobio Nigvzit

Ingredients:

2 cups kidney beans with liquid reserved
1 large carrot, chopped
1 onion, chopped
2 cloves garlic minced
1 teaspoon oil
vegetable bouillon (optional)
1/2 cup walnuts, ground
1/2 cup cilantro, chopped
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
juice of 1/2 a lemon
1/2 teaspoon fenugreek, ground
salt and cayenne pepper

Cook the carrot, onion, and garlic in the oil until softened. Stir in the walnuts and toast for a minute. Add water, bouillon,  and half of each of the herbs. Cover and simmer for 10 minutes.

Add the remaining herbs, fenugreek, and lemon juice. Season with salt and cayenne pepper.

Serve with cornbread.