Beetroot pkhali with nuts
3 servings
40 minutes
Beetroot phali with nuts is a traditional dish of Georgian cuisine that embodies the rich flavors of the Caucasus. Its history dates back to ancient times when nuts and spices played a key role in the region's cooking. This delicate and aromatic dish features the intense flavor of beetroot complemented by spicy notes of garlic, coriander, and ucho-suneli. Walnuts give phali a velvety texture and a slight oiliness, while wine vinegar adds tanginess and balances the sweetness of the beetroot. Phali is often served as an appetizer or side dish, garnished with pomegranate seeds and fresh herbs. These appetizing vegetable balls not only beautify the table but also make for a great light snack full of flavor nuances.
1
In boiling salted water, we add beetroot and a little baking soda.
- Beetroot: 200 g
- Salt: 2 g
2
We take the beet out of the water and try to squeeze out the juice with our hands. We drain the remaining water.
- Beetroot: 200 g
3
Pass the walnuts and garlic through a fine meat grinder several times.
- Walnuts: 100 g
- Garlic: 10 g
4
Add the mixture of nuts and garlic to the finely chopped beetroot.
- Walnuts: 100 g
- Garlic: 10 g
- Beetroot: 200 g
5
Fry the onion in a pan and add the prepared mixture to it.
- Onion: 30 g
- Vegetable oil: 10 ml
6
We add spices and herbs.
- Blue fenugreek (utskho-suneli): 3 g
- Imeretian saffron (marigold): 1 g
- Chili powder: 1 g
- Ground coriander: 2 g
- Cilantro: 5 g
7
Add vinegar and mix again.
- Wine vinegar: to taste
8
We are molding balloons.
