Pkhali: A Georgian Vegetable Treat

Filed in Gather Food Essential by on August 15, 2007 0 Comments

Pkhali: A Georgian Vegetable Treat

Pkhali is something that is between a salad & a dip. Pkhali is made from finely chopped/minced vegetables such as cabbage, eggplant, spinach, beans beets, etc. combined with ground walnuts, vinegar, onions & garlic as well as herbs this is a delicious part of Georgian cuisine that has been adopted all over the former Soviet Union. In georgia at any event you will find a variety of pkhalis to sample. Because the dressing si the sme in all pkhlais you would expect them to taste alike but thisis not the case. Each pkhali has a distinctive taste. Preparation should be 8-24 hours prior to use so the flavors can mingle, meld & become the delicious tatse treat that all pkhalis are known to be.

Spinach Pkhali
Categories: Vegetable, Appetizer, Dip, Ethnic, Georgian
Yield: 6 servings

2 lb Spinach fresh only
Sauce:
1 ea Onion small minced
3/4 c  Walnuts ground
3 ea Garlic cloves minced
4 tb Cilantro fresh minced
1/2 ts Cayenne pepper ground
1 1/2 tb tarragon or Balsamic vinegar
1/4 ts Fenugreek ground
3 tb Water
salt to taste

Rinse & dry spinach.
Cook in boiling salted water for 5 mins.
Drain spinach & allow to cool.
Squeeze out liquid.
Chop or process spinach.
Sauce:
Mix the walnuts, vinegar, onion, garlic, cilantro, cayenne, fenugreek & water in a bowl.
Add to this mixture to your spinach.
Stir until completely blended.
Season with salt as needed.
Cover & refrigerate for 8-24 hrs.
Serve by spreading evenly on a plate then use a kinfe edge to make a diamond pattern on the plate.
Garnish with chopped walnut pieces & pomegranate seeds.

ORIGIN:
Vera Shaskevili, Tbilisi-Georgia, circa 1998

Cabbage Pkhali
Categories: Vegetable, Appetizer, Dip, Ethnic, Georgian
Yield: 6 servings

1 ea Cabbage head cored & chopped
Sauce:
1 ea Onion small minced
3/4 c  Walnuts ground
3 ea Garlic cloves minced
4 tb Cilantro fresh minced
1/2 ts Cayenne pepper ground
1 1/2 tb tarragon or Balsamic vinegar
1/4 ts Fenugreek ground
3 tb Water
salt to taste

Rinse & dry cabbage.
Cook in boiling salted water for 5 mins.
Drain cabbage & allow to cool.
Press out liquid.
Chop or process cabbage.
Sauce:
Mix the walnuts, vinegar, onion, garlic, cilantro, cayenne, fenugreek & water in a bowl.
Add to this mixture to your cabbage.
Stir until completely blended.
Season with salt as needed.
Cover & refrigerate for 8-24 hrs.
Serve by spreading evenly on a plate then use a kinfe edge to make a diamond pattern on the plate.
Garnish with chopped walnut pieces & dried cherry pieces.

ORIGIN:
Vera Shaskevili, Tbilisi-Georgia, circa 1998

Beet Pkhali
Categories: Vegetable, Appetizer, Dip, Ethnic, Georgian
Yield: 6 servings

8 ea Beets
Sauce:
1 ea Onion small minced
3/4 c  Walnuts ground
3 ea Garlic cloves minced
4 tb Cilantro fresh minced
1/2 ts Cayenne pepper ground
1 1/2 tb tarragon or Balsamic vinegar
1/4 ts Fenugreek ground
3 tb Water
salt to taste

Boil, peel & chop beets.
Allow to cool.
Press out liquid.
Chop or process beets.
Sauce:
Mix the walnuts, vinegar, onion, garlic, cilantro, cayenne, fenugreek & water in a bowl.
Add to this mixture to your beets.
Stir until completely blended.
Season with salt as needed.
Cover & refrigerate for 8-24 hrs.
Serve by spreading evenly on a plate then use a kinfe edge to make a diamond pattern on the plate.
Garnish with chopped walnut pieces & pomegranate seeds.

ORIGIN:
Vera Shaskevili, Tbilisi-Georgia, circa 1998

© Donald R. Houston, PhD, 2007

About the Author ()

Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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