Beetroot Pkhali
4 servings
90 minutes
Initially, pkhali was the food of monks - it is an absolutely Lenten Georgian snack. Now pkhali exists in an infinite number of variations. As a base, you can take beets, cauliflower, spinach, carrots or even young beetroot . Nuts and spices are added to the mashed vegetables and the resulting mass is formed into balls. When serving, pkhali is decorated with nuts and pomegranate seeds. By the way, pkhali will work both as an appetizer and as a side dish for meat.
1
Prepare the necessary ingredients.
2
Boil the beet until cooked, the cooking time depends on the size of the beet. You can also buy pre-cooked beets in the store. Boil the cabbage for 40-60 minutes.
- Beetroot: 400 g
- White cabbage: 400 g
3
Chop the cilantro.
- Cilantro: 30 g
4
Pass the boiled vegetables through a meat grinder.
- Beetroot: 400 g
- White cabbage: 400 g
5
Chop the nuts with a blender or grate them.
- Walnuts: 200 g
6
Add nuts to the vegetables.
- Walnuts: 200 g
7
Add cilantro, spices, and squeeze the garlic.
- Cilantro: 30 g
- Blue fenugreek (utskho-suneli): 6 g
- Imeretian saffron (marigold): 2 g
- Chili powder: to taste
- Ground coriander: 5 g
- Garlic: 4 cloves
8
Add vinegar and mix well.
- Wine vinegar: to taste
9
Form balls of the same size from the mass.
10
Serve decorated with nuts or pomegranate seeds.
- Walnuts: 200 g
