Pkhali from sun-dried tomatoes

Name: Pkhali from sun-dried tomatoes
Total time: 35 min
Yield: 10
Ingredients: Sun-dried tomatoes 300 g; Parmesan cheese 60 g; Walnuts 90 g; Garlic 20 g; Olive oil 10 ml; Vegetable oil 30 ml; Sugar 10 g

10 servings

35 minutes

Recipe from the Georgian restaurant Megobari.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

202.6

kcal

7.7g

grams

12.5g

grams

15.3g

grams

Ingredients

10servings

Sun-dried tomatoes

300

g

Parmesan cheese

60

g

Walnuts

90

g

Garlic

20

g

Olive oil

10

ml

Vegetable oil

30

ml

Sugar

10

g

Cooking steps

1
Grate the parmesan cheese.
Required ingredients:
1. Parmesan cheese: 60 g

2
Grind the walnut in a mortar.
Required ingredients:
1. Walnuts: 90 g

3
Combine sun-dried tomatoes with parmesan and walnuts.
Required ingredients:
1. Sun-dried tomatoes: 300 g
2. Parmesan cheese: 60 g
3. Walnuts: 90 g

4
Press garlic into this mixture.
Required ingredients:
1. Garlic: 20 g

5
Add olive and vegetable oil.
Required ingredients:
1. Olive oil: 10 ml
2. Vegetable oil: 30 ml

6
Place all ingredients in the blender bowl and blend until smooth.
Required ingredients:
1. Sun-dried tomatoes: 300 g
2. Parmesan cheese: 60 g
3. Walnuts: 90 g
4. Garlic: 20 g
5. Olive oil: 10 ml
6. Vegetable oil: 30 ml

7
Taste the vegetable mixture. If needed, add 10 grams of sugar.
Required ingredients:
1. Sugar: 10 g

8
Shape balls or dumplings from the vegetable mass.
Required ingredients:
1. Sun-dried tomatoes: 300 g
2. Parmesan cheese: 60 g
3. Walnuts: 90 g
4. Garlic: 20 g
5. Olive oil: 10 ml
6. Vegetable oil: 30 ml

9
Place the pkhali on the plate.

10
Serve with crackers or Georgian lavash.

Pkhali from sun-dried tomatoes

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