Pkhali from sun-dried tomatoes

10 servings

35 minutes

Recipe from the Georgian restaurant Megobari.

Energy value per serving

• Calories: 202.6
• Proteins: 7.7g
• Fats: 12.5g
• Carbohydrates: 15.3g

Ingredients

• Sun-dried tomatoes: 300 g
• Parmesan cheese: 60 g
• Walnuts: 90 g
• Garlic: 20 g
• Olive oil: 10 ml
• Vegetable oil: 30 ml
• Sugar: 10 g

Cooking steps

1. Grate the parmesan cheese.

   Required ingredients:

   • Parmesan cheese: 60 g

2. Grind the walnut in a mortar.

   Required ingredients:

   • Walnuts: 90 g

3. Combine sun-dried tomatoes with parmesan and walnuts.

   Required ingredients:

   • Sun-dried tomatoes: 300 g
   • Parmesan cheese: 60 g
   • Walnuts: 90 g

4. Press garlic into this mixture.

   Required ingredients:

   • Garlic: 20 g

5. Add olive and vegetable oil.

   Required ingredients:

   • Olive oil: 10 ml
   • Vegetable oil: 30 ml

6. Place all ingredients in the blender bowl and blend until smooth.

   Required ingredients:

   • Sun-dried tomatoes: 300 g
   • Parmesan cheese: 60 g
   • Walnuts: 90 g
   • Garlic: 20 g
   • Olive oil: 10 ml
   • Vegetable oil: 30 ml

7. Taste the vegetable mixture. If needed, add 10 grams of sugar.

   Required ingredients:

   • Sugar: 10 g

8. Shape balls or dumplings from the vegetable mass.

   Required ingredients:

   • Sun-dried tomatoes: 300 g
   • Parmesan cheese: 60 g
   • Walnuts: 90 g
   • Garlic: 20 g
   • Olive oil: 10 ml
   • Vegetable oil: 30 ml

9. Place the pkhali on the plate.

10. Serve with crackers or Georgian lavash.