Write a comment
Pkhali in Georgian
Pkhali is made with boiled (beans, beets) or lightly blanched (spinach, cabbage, zucchini) fruits and leaves. Everything is chopped, mixed with a nutty spicy dressing, then rolled into balls or served as a pâté.
In the proposed recipe, pkhali is made from beets, colored beans, and spinach.
Ingredients
Show ingredients
For the nut dressing:
- walnuts - 200 g;
- cilantro - large bunch;
- garlic - 2-3 cloves;
- red hot pepper - 0.5 tsp;
- fine salt - 1 tsp;
- ground coriander - 0.5 tsp;
- utskho-suneli - 1 tsp;
- paprika - 1 tsp.
For the vegetable base:
- boiled beets - 180 g;
- fresh spinach - 120 g;
- boiled beans (colored) - 200 g.
Preparation
- Prepare the ingredients for the dressing. It is better to lightly roast the nuts – this will enhance their flavor and make them crunchy. Utskho-suneli can be replaced with khmeli-suneli..
- For the vegetable base, boil the beets until ready. Beans can be taken from a can, drained of liquid, or boiled dried beans, having previously soaked them in cold water for 4-6 hours.
- In a meat grinder with round blades, place all the ingredients for the nut dressing. A regular screw-type meat grinder can also be used for this.
- Grind everything to a uniform fine consistency.
- Transfer the dressing to a bowl and check for salt – if lacking, gradually add more. Set the spicy nut mixture aside for now.
- Grind the beans with a meat grinder or blender.
- Rinse the spinach and immerse it in boiling unsalted water. Blanch for 2-3 minutes.
- Then, use a slotted spoon to remove the leaves and transfer them to cold water to maintain their beautiful emerald color.
- After cooling, squeeze the spinach.
- Then grind it.
- First cut the beets into pieces, then pass them through the meat grinder and squeeze a little.
- In plates where the vegetable base is laid out separately, add the nut dressing, dividing it proportionally among all options. Mix. Then shape into small balls.
- Pkhali in Georgian is usually garnished with pomegranate seeds. Arrange the colorful balls on a serving dish and serve as an appetizer with meat or fish. Sometimes pkhali is used as a side dish.
