Pkhali from sun-dried tomatoes
10 servings
35 minutes
Recipe from the Georgian restaurant Megobari.
Calories202.6kcal
Proteins7.7grams
Fats12.5grams
Carbohydrates15.3grams
1
Grate the parmesan cheese.
- Parmesan (Parmigiano Reggiano): 60 g
2
Grind the walnut in a mortar.
- Walnuts: 90 g
3
Combine sun-dried tomatoes with parmesan and walnuts.
- Sun-dried tomatoes: 300 g
- Parmesan (Parmigiano Reggiano): 60 g
- Walnuts: 90 g
4
Press garlic into this mixture.
- Garlic: 20 g
5
Add olive and vegetable oil.
- Olive oil: 10 ml
- Vegetable oil: 30 ml
6
Place all ingredients in the blender bowl and blend until smooth.
- Sun-dried tomatoes: 300 g
- Parmesan (Parmigiano Reggiano): 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.
- Sugar: 10 g
8
Shape balls or dumplings from the vegetable mass.
- Sun-dried tomatoes: 300 g
- Parmesan (Parmigiano Reggiano): 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.
