Georgian Beet Pkhali: Recipe
For the festive table, all hostesses prefer to cook especially delicious and bright in design dishes. If you have not yet decided how to surprise and treat the guests, we suggest preparing a dish with the Georgian national flavor – pkhali from beet. This original dish will not only decorate the holiday table with bright colors but will also surprise those who gathered around the table with a colorful taste.
Features of phali
As is known, Georgian cuisine is one of the main attractions of the country. For centuries, Georgians have been trying to make their food bright, original and unforgettable, endowing it with some kind of magic. As for pkhali in Georgian, this is not an entirely specific dish of Georgian national cuisine, but a certain way of cooking it. The main product is traditionally crushed to a puree-like state, mixed with a dressing consisting of garlic, walnuts, and cilantro. The main ingredient of phali can be cabbage, eggplants, spinach, beet tops and beet itself, as well as boiled beans. Due to the high content of nuts in the pkhali dressing, the beets turn out to be quite nourishing, and the vegetables provide the dish with benefits for the whole body.
Phali is usually served in the form of shaped balls laid out on lettuce leaves. For decoration, dark red pomegranate grains and sprigs of fresh greens are used.
Recipe for cooking Georgian appetizers (with step by step photos)
To prepare a dish for 6 servings, you should prepare the following products:
- 1 large beet;
- 2 cloves of garlic;
- a glass of shelled walnuts;
- a large bunch of fresh herbs (cilantro, dill, green onion feather, parsley);
- tablespoon of red wine vinegar;
- salt (pinch);
- dry seasoning (for example, hops-suneli).
Step by step description
- Before you start cooking pkhali, you should boil the main ingredient of the dish – beets.
Tip! To quickly cook the beets and at the same time preserve all the vitamins and minerals contained in the root crop, you should place the fruit, purified from the tops and tails, in boiling water. Leave the beets to cook for 30 minutes over medium heat. Drain the boiling water and place the pan with the half-cooked vegetables under a stream of cold water for 10-15 minutes (depending on the size of the root crop). Because of the sharp temperature difference, the beets will quickly reach readiness and also retain all the useful vitamins. The whole process of cooking by the proposed method will take no more than 40-45 minutes. There is another faster way to bring beets to readiness – this is roasting the root in a microwave oven at 200 degrees for half an hour. Beets, cooked in a package for roasting, it turns out sweeter and softer than that which was boiled in the usual way. The only drawback of this preparation is the destruction of vitamin C at too high a temperature.
- While the main ingredient is being cooked (baked), prepare the dressing. For this, peeled and dried walnut kernels are placed in a blender. If the nuts are not sufficiently dried, then dry them for a few minutes on a preheated pan without oil.
- Rinse and shake off excess water. Do cilantro, dill, and parsley, cut the cuttings, remove the lower white part of the green onions. Cut the greens into small pieces and place in a blender to the nuts.
- Crush the ingredients until smooth and pure. Put the nut mashed potatoes in a bowl.
- Boil the boiled (baked) beets and cool. Cut the vegetable into cubes and fold into a blender. Grind the beets to a state of mashed potatoes.
- Put the mashed beetroot in a bowl of nuts with herbs. Pour in a spoonful of wine vinegar, salt. Squeeze peeled garlic cloves through the garlic. Sprinkle with dry spices and mix all ingredients thoroughly.
- Hands moistened with cold water to form balls of the same size.
- Put the beet balls on a flat dish, lined with leaves of green salad, and serve to the table.
The original and hearty snack will be enjoyed by both true gourmets and those who love spicy food.
Pkhali from beet tops
Fresh beet tops contain no less than useful trace elements and vitamins than beet itself. The tops are cooked much faster than the root crop itself, and the finished dish is no less juicy and tasty.
- A pound of young beet tops;
- half a cup of peeled walnuts;
- 100 g green cilantro;
- a quarter of a teaspoon of finely ground red pepper;
- half a teaspoon of hop-suneli seasoning;
- 2-3 cloves of garlic;
- Red grains of pomegranate (for decoration).
- Boil water in a deep saucepan and put beet tops for 2.5-3 minutes in boiling water. Throw the tops into a colander and leave the glass to all the excess water and the tops a little cool.
- Squeeze the boiled tops and mince. You can also use a blender for grinding.
- Peel walnuts and cilantro twigs through a meat grinder.
- Chop garlic in the press.
- In a bowl, combine all the ingredients, salt and add spices. Mix the minced meat until smooth and form medium-sized balls out of it.
- Put the phali on the dish and garnish with pomegranate seeds on top.
Rich juicy taste with a pleasant spiciness will give the feast a special atmosphere. Such an appetizer can be made several hours before the upcoming holiday, and cooked beet mince can be stored in a closed container in the refrigerator for up to two days.
Enjoy your meal and new culinary discoveries!