Pkhalis Trio – Vegetable and nut terrines
Pkhalis (or fkhalis or mkhalis) are extremely popular Georgian appetizers. They are made using a walnut paste, to which cooked or raw vegetables are added. They can also be served as-is or accompanied by bread. Another wonderful option is to turn them into simple, healthy and delicious hors d’œuvres, when served on grilled Pita bread or crackers, or even as a stuffing in little tomatoes.
Walnut paste
- 1 Tbsp blue fenugreek
- 1 Tbsp marigold petals
- Cayenne pepper or Korean pepper, to taste
- 4 cups walnuts
- 1 medium onion, chopped finely
- 5 garlic cloves
- ¼ cup dill, chopped
- ½ cup coriander, chopped
- 2 Tbsp fresh mint, chopped
- ¼ cup white vinegar
- Salt, to taste
Spinach pkhali
- 1 bunch large spinach
- 1½ cup walnut paste
- ¼ cup cilantro, chopped
- ¼ cup parsley, chopped
- Salt, to taste
- 4 Tbsp pomegranate seeds
Beet pkhali
- ½ lb beets
- 1½ cup walnut paste
- ¼ cup dill, chopped finely
- ½ tsp savory (opt.)
- 4 Tbsp Walnuts, to decorate
Eggplant pkhali
- 2-3 6-inch eggplants
- ½ to 1 cup vegetable oil
- 2 cups walnut paste
- ½ tsp hot chili, chopped
- ¼ cup basil, chopped (opt.)
- 4 Tbsp pomegranate seeds, to decorate
Walnut paste
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1
Grind the blue fenugreek, marigold petals and chili.
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2
Place the nuts, chopped onion and garlic in a food processor with the spices. Grind roughly.
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3
Add finely chopped herbs to the food processor, then add vinegar and salt. Mix well to make a homogenous paste.
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4
Tansfer the paste into a bowl and continue mixing by hand; the result should be sticky.
Spinach pkhali
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1
Cook the spinach for 2 minutes in salted, boiling water. Strain into a colander then refresh under running cold water. Using your hands, squeeze the spinach into balls until the water is completely extracted.
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2
Finely chop the spinach using a knife and place in a bowl with the nut paste and herbs. Mix with your hands until a homogeneous paste is obtained.
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3
Taste and correct the salt and chili, to taste.
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4
Make 1½-inch balls and add on a few pomegranate seeds to decorate.
Beet pkhali
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1
Cook the beets in boiling water until a knife pierces them easily, but the beets are still somewhat firm.
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2
Refresh, then peel the beets using latex gloves if you don’t want to stain your hands.
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3
Grate the beets, using the large frame on the grater.
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4
Put the grated beets in a bowl with the remaining ingredients. Mix by hand. Taste, and adjust for salt.
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5
Make 1½-inch balls. Make a small dimple on top and garnish with a walnut and dill weed.
Eggplant phkali
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1
Remove the tails then cut the eggplants lengthwise into 3/8-inch thick slices.
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2
Heat a large pan on medium. Pour oil into the pan then add the eggplants.
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3
Slowly brown the eggplants on either side. Drain on a paper towel.
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4
Repeat and add a little more oil if necessary, until all the slices are cooked.
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5
Mix the nut paste in a bowl with the chili and basil.
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6
Place the eggplant slices on a cutting board and spread a heaping spoonful of paste on each slice. Roll and place the cylinders on a plate.
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7
Decorate with pomegranate seeds.
Pkhalis can also be molded into a terrine or pâté and served on a plate. Decorate with pomegranate seeds, sliced nuts or freshly chopped herbs.
