About Food – Ekala (ეკალა)

The Ekala (ეკალა) plant (Smelax excelsa) is a type of spinach used in the cuisine of the Imereti region of Georgia (Georgian: იმერეთი). In this recipe we will show how to prepare and cook Ekala.

Balls of Ekala

Ingredients (2-3 servings): 1 kilo of fresh Ekala, 200 grams of walnuts, 1 clove of garlic, 1 medium size onion, 3-4 tbs of wine vinegar, 1 tsp of coriander, 1 tsp of blue fenugreek, 1 tsp of ground red pepper (or finely chopped fresh peppers), 50 grams of fresh green coriander and salt (according to taste).

Ekala Plant

Preparation: Grind the walnuts and garlic.

Nuts and Garlic for Ekala Dish

Add the ground walnuts and garlic to a mixing bowl and add the spices and salt.

Spices for Ekala Dish

Add the wine vinegar and mix the ingredients.

Mixing Spices for Ekala Dish

Chop the onion and fresh green coriander and add to the bowl containing the walnut, garlic and spice mixture. Mix thoroughly.

Mixing Ingredients for Ekala Dish

Preparing and cooking the Ekala plant: The top part of the Ekala plant is the most tender and is the part used for this dish. Prepare the Ekala by cutting the stalks to a 10 cm length and removing and discarding any hard leaves. Only the soft leaves and stalks will be used for the dish. Boil water in a deep pan and add the Ekala. Cook for 8-15 minutes (depending on the condition of the plant – fresh Ekala will cook in less time).

Boiling Ekala

Remove the cooked Ekala from the pan and place on a chopping board.

Boiled Ekala

Chop the Ekala but not too finely. It should look like the picture below.

Chopped and Boiled Ekala

Add the chopped Ekala to the bowl containing the walnut, garlic, onion, coriander and spice mixture and mix thoroughly.

Mixing Ekala

Serving: Serve cold in a dish for people to help themselves.

Ekala Ready to be Served - Copy

Ekala can also be shaped into balls for individual servings.

Ekala Balls

Enjoy this delicious summer dish!

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One Response to “About Food – Ekala (ეკალა)”
  1. I got some of this accidentally (it was labelled such that it made me think it was some very messy asparagus). It does indeed make a really tasty pkhali!

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