Pkhali from Ekala
1 serving
20 minutes
Pkhali from ekala is a traditional Georgian dish that embodies the harmony of greens, nuts, and spices. Its roots trace back to ancient culinary traditions of the Caucasus where pkhali serves as an important part of the feast. Ekala, a fragrant green herb, undergoes boiling and is then mixed with cilantro, arugula, garlic, and lemon juice to create a rich flavor with a slight tanginess. Pine nuts add nutty depth and a delicate texture to the dish. The resulting mixture is shaped into appetizing balls that are perfect as an appetizer. Pkhali from ekala is served with traditional Georgian bread or as part of a festive assortment, enriching the meal with freshness and natural taste. It is not just food but a small gastronomic story conveying the spirit of Georgian cuisine.
1
The ekalu should be washed well.
- Sarsaparilla (smilax) shoots: 30 g
2
Roast pine nuts in a dry pan until golden brown.
- Pine nuts: 5 tablespoon
3
Chop the garlic coarsely.
- Garlic: 3 pieces
4
Place the ekalu in boiling water and boil for 10 minutes.
- Sarsaparilla (smilax) shoots: 30 g
5
Then squeeze it well.
- Sarsaparilla (smilax) shoots: 30 g
6
Chop finely.
- Sarsaparilla (smilax) shoots: 30 g
7
Do the same with arugula and cilantro.
- Cilantro: 0.5 bunch
- Rocket (arugula): 0.5 bunch
8
Combine garlic and greens in a blender and drizzle with lemon juice.
- Garlic: 3 pieces
- Cilantro: 0.5 bunch
- Rocket (arugula): 0.5 bunch
- Lemon: 1 piece
9
Then add salt.
- Salt: to taste
10
Add the cooled nuts and whip vigorously.
- Pine nuts: 5 tablespoon
11
Transfer the resulting mass to a plate.
12
If the consistency is slightly runny, you can add a bit more chopped greens.
- Cilantro: 0.5 bunch
- Rocket (arugula): 0.5 bunch
13
Shape the balls by hand and serve.
