Pkhali
5 servings
60 minutes
Pkhali is one of the most popular dishes in Georgian cuisine, embodying the love of Georgians for freshness, natural ingredients, and rich flavor nuances. It is a cold appetizer based on a combination of vegetables, greens, and aromatic walnuts. The origins of this dish date back to ancient times when housewives sought ways to preserve harvests and create healthy and tasty dishes. The bright color of pkhali results from the harmonious blend of beets and cabbage, giving the dish a sweet-nutty flavor with a hint of ajika's spiciness. Pkhali balls are garnished with pomegranate seeds and onions, adding freshness and a festive look. It is an ideal choice for those who appreciate traditions and want to taste the true flavor of Georgia while enjoying lightness and richness in every bite.
1
Chop the cabbage and beet into large pieces. Boil until ready in one pot. Squeeze the cabbage from the water and let it cool.
- White cabbage: 400 g
- Beet: 200 g
2
Next, pass the cabbage, beetroot, onion, and walnuts through a meat grinder.
- White cabbage: 400 g
- Beet: 200 g
- Onion: 70 g
- Peeled walnuts: 200 g
3
Mix well.
4
Finely chop the parsley and cilantro and add to the mixture.
- Coriander: 10 g
- Parsley: 5 g
5
Add adjika and salt.
- Green hot adjika: 5 g
- Green hot adjika: 5 g
6
Mix
7
Make small balls (about 60 grams) and place them on a plate.
8
Garnish with pomegranate seeds, half rings of red onion, and parsley.
- Red onion: 1 head