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The combination of beet, walnuts, spices and herbs gives pkhali its unique taste. The Georgian national dish is mainly served at festivities in its home country. In addition to beet, you can also make it at home from other vegetables. You can find a detailed pkhali recipe with the exact quantities and step-by-step instructions below.
What is pkhali?
Pkhali is a traditional dish of Georgian cuisine. It is served cold as an appetizer or side dish.
The dish consists of various vegetables or herbs, nuts and spices. The main ingredient, vegetables, can be cooked, blanched or raw. Pkhali is made from beet, spinach, cauliflower, nettle, radish greens and chard, among others.
For festive occasions, small balls are formed from the vegetable nut mixture. However, the dish can also be served simply as a salad, dip or spread, similar to the Russian carrot salad and the Russian beet salad.
Pkhali made from various vegetables
The recipe below is not just for making beet pkhali. Other vegetables are also suitable.
Spinach pkhali, for example, are very popular. You can blanch the spinach leaves beforehand and then squeeze them out well.
Season to taste
Season the vegetable nut mixture for Georgian pkhali with spices of your choice. You can also experiment with different herbs. In addition to parsley, coriander works well, for example. Also adjust the amount of garlic to your taste.
Preparing the beet
It’s best to buy raw beet and cook it yourself for the pkhali recipe, just like for the vinaigrette salad recipe. I baked the vegetable in the oven. This way it retains its nutrients and develops more flavor.
To do this, place the unpeeled beet in a heat-resistant container with a lid or wrap it in aluminum foil and bake it in the oven until it is cooked. Depending on their size, the baking time is between 1 and 3 hours.
Prepare vegetable nut mixture the day before
You can prepare the vegetable nut mixture for Georgian pkhali the day before, similar to the filling for the Russian pierog with white cabbage. Pour it into a sealable container and store it in the fridge overnight. Shape into small balls before serving.
How to serve and store Georgian pkhali?
In Georgia, pkhali is a must at festivities. The small vegetable nut balls not only taste delicious, but are also an eye-catcher on the dining table and easy to serve as party food, similar to the pickled peppers.
The Georgian national dish does not necessarily have to be prepared in the form of balls. You can also serve it as a salad, spread or dip. It tastes delicious with baguette, naan bread and whole wheat bread.
Pkhali can be kept in the fridge for up to around two days. It is best to form the balls directly before serving.
These vegetable nut balls are
- spicy,
- savory,
- piquant,
- hot,
- nutty,
- juicy,
- very tasty,
- colorful,
- healthy,
- vegan,
- with beet – also possible with other vegetables,
- quick and easy to make,
- perfect as an appetizer or side dish,
- ideal as party food,
- Georgian national dish.
Beet pkhali recipe
The beet pkhali recipe, which you can find in the recipe box at the end of this post, is pretty simple. You can also vary the vegetables, herbs and spices as you wish.
Step 1:
First, mix together ground walnuts, pureed beet, onion, garlic and parsley. Season the mixture with spices and salt.
Step 2:
Form small balls from the vegetable nut mixture and decorate as desired.
How to make pkhali: tips and tricks
- It is best to buy raw beet and bake it in the oven.
- Do not blend the beet for too long, otherwise it could become too runny.
- Season the vegetable nut mixture with spices and herbs of your choice.
- You can adjust the amount of garlic to taste.
- If you are planning to serve the Georgian dish as a salad, dip or spread, the vegetable nut mixture does not necessarily have to have a malleable consistency.
- You can make Georgian pkhali with other vegetables instead of beet. Spinach pkhali, for example, is popular.
Have you made beet pkhali using this recipe? I look forward to your results, your star rating and your comments below on how you liked them.
Try these party food recipes too:
- Vegan tuna salad / tuna sandwich spread – no tuna cream recipe
- Mini pizza or pizza bites vegan – quick pizzetta recipe
- How to make falafel – recipe for popular chickpea balls
Beet pkhali
Ingredients
- 350 g cooked beet peeled
- approx. 180 g walnut kernels roasted
- 1/2 bunch parsley
- 1 red onion
- 3 cloves of garlic
- salt
- black pepper
to decorate
- walnut kernels
- parsley
Instructions
- Peel and roughly chop onion and garlic.
- Roughly chop parsley.
- Place roasted walnut kernels, the chopped parsley, the onion and garlic pieces in a blender, mix until smooth and then transfer to a mixing bowl.
- Cut beet into coarse pieces, put them in the blender and finely chop them by switching the blender on and off briefly. Pour off any excess juice.
- Add the beet to the walnut mixture in the mixing bowl and mix.
- Season the mixture with salt and black pepper to taste.
- Shape the beet walnut mixture into small balls (slightly larger than walnuts) and place them on a flat plate.
- If the mixture is difficult to shape, add some ground walnuts if it is mushy or pureed beet if it is too dry.
- Decorate the beet walnut balls with walnut kernels and fresh parsley.
- You can also serve the pkhali as a salad, dip or spread without forming balls.
Notes
- It is best to buy raw beet and bake it in the oven.
- Do not blend the beet for too long, otherwise it could become too runny.
- Season the vegetable nut mixture with spices and herbs of your choice.
- You can adjust the amount of garlic to taste.
- If you are planning to serve the Georgian dish as a salad, dip or spread, the vegetable nut mixture does not necessarily have to have a malleable consistency.
- Note the detailed tips and tricks for preparing the pkhali at the top of the article.
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