Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
A universal Georgian snack-constructor: a spicy mass with the addition of ground nuts is prepared from any vegetables - seasonal and those that you just like. Beetroot and spinach pkhali are more often found in Georgian restaurants in Segodnya , but mushroom pkhali is almost never found in nature. But we found it in an excellent execution in the snack bar "Vai me!": the intrigue is that raw champignons are put into these delicious mushroom balls along with marinated ones. This has almost no effect on the appearance , but on the taste - in the most piquant way.
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The word "phaliuli" or "phali" is used by Georgians to describe dishes made from herbs and vegetables that are prepared according to the same principle. Vegetables or herbs are boiled, the water is squeezed out, finely chopped with a knife and mixed with spices, garlic, pomegranate seeds and nuts. In the spring, pkhali is prepared from young beet or radish tops and from nettles. Green bean pkhali is very popular. But perhaps the king of pkhali is spinach pkhali.
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Beet pkhali is a colorful dish of Georgian cuisine that combines the tenderness of boiled beets, the richness of nuts, and the aroma of spices. Historically, pkhali is a traditional appetizer where vegetables are mashed with nuts and herbs to create an incredible blend of flavors. In this version, beets add a light sweetness that perfectly balances the spiciness of the spices and the zestiness of red onion. Imeretian saffron and ucho-suneli reveal a rich palette of Georgian flavors. This dish is served chilled, making it especially fresh and vibrant. It pairs wonderfully with lavash and greens and is an excellent complement to meat and fish dishes. Beet pkhali is not just an appetizer but a piece of Georgian gastronomic culture in every spoonful.
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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.
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This salad is a vibrant embodiment of Georgian cuisine, combining the freshness of seafood, the richness of nutty pkhali, and the spiciness of aged matsoni cheese. Shrimp sautéed in butter with a sprig of thyme acquire a subtle aroma that harmoniously complements the tender spinach. Nutty pkhali, a traditional Georgian paste, adds depth of flavor with hints of garlic and walnuts. Matsoni cheese gives the dish a piquant taste and a slight acidity, making it perfect for both a light lunch and an exquisite appetizer on a festive table. This dish is a true symphony of flavors where each ingredient plays its role to create a harmonious combination. Try it and immerse yourself in a gastronomic journey through sunny Georgia!
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Beet pkhali is a traditional Georgian dish that embodies the richness of Caucasian flavors. Its history traces back to ancient Georgian cuisine, where vegetable appetizers generously seasoned with nuts and spices became the region's hallmark. Beet pkhali captivates with the tender, slightly sweet texture of boiled beets that perfectly complements the aroma of cilantro, the spiciness of onions, and the softness of walnuts. Pomegranate seeds complete the composition, adding a bright tang and aesthetic appeal to the dish. Pkhali is served as neat balls garnished with fresh lettuce leaves, making it not only delicious but also an impressive element of the feast. It works well as an independent appetizer or as part of a traditional Georgian table, filling it with warmth and hospitality.
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The recipe was shared by Nino Mamageishvili, the chef of the restaurant "Tiflissky Dvorik" on Ostozhenka
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Recipe from the Georgian cuisine restaurant "Ojakhuri".
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The recipe was shared by the chef of the restaurant "Dedi" Mamuka Bojgua.
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The recipe was shared with us by the brand chef of the Gayane's restaurant, Gayane Breiova.
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Spinach pkhali is a cold Georgian appetizer made of two parts: dressing and the main ingredient - spinach, or ispanahi. Everything is ground together to the consistency of a pate and, according to the classic recipe, mixed by hand. Walnuts for pkhali should be light, oily and not bitter. Georgian women traditionally grind them in a mortar, but in this recipe the ingredients are passed through a meat grinder - it is easier and the dish acquires a uniform consistency and delicate texture. The taste of walnuts goes well with pepper, cilantro and pungent garlic. The latter, by the way, according to the recipe is ground with a knife, without the help of a garlic press. In the homeland of this dish, the main ingredient is chosen depending on the time of year: in the spring, pkhali is prepared from nettles or spinach, and in the winter, more satisfying products are chosen: green beans, beets or mushrooms. From the resulting mixture, you can mold a thick pancake and make a pattern of notches on it or roll it into balls with a hollow inside - where, according to the recipe, pomegranate is poured.
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Our "Golden Thousand" couldn't do without pkhali! Here's spinach pkhali. Many don't add onion, but we did.
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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.
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Georgian classic, a lifesaver at any feast - inexpensive and very tasty.
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Pkhali made from frozen spinach is a bright and aromatic dish of Georgian cuisine that embodies the richness of flavors and traditions of the Caucasus. This delicate vegetable treat combines juicy spinach with crunchy walnuts, fragrant herbs, and spicy notes of adjika and wine vinegar. Chili pepper adds a slight spiciness, while garlic enhances the depth of flavor. Pkhali not only decorates the table but also serves as an excellent snack rich in nutrients. In Georgia, such dishes are traditionally served at feasts in the form of small balls often garnished with pomegranate seeds, giving them a festive appearance. Pkhali pairs perfectly with lavash or other national breads and complements meat and vegetable dishes wonderfully.
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