Pkhalis Trio – Vegetable and nut terrines - Recipe

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

1
Grind the blue fenugreek, marigold petals and chili.
2
Place the nuts, chopped onion and garlic in a food processor with the spices. Grind roughly.
3
Add finely chopped herbs to the food processor, then add vinegar and salt. Mix well to make a homogenous paste.
4
Tansfer the paste into a bowl and continue mixing by hand; the result should be sticky.

Spinach pkhali

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.
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.
3
Taste and correct the salt and chili, to taste.
4
Make 1½-inch balls and add on a few pomegranate seeds to decorate.

Beet pkhali

1
Cook the beets in boiling water until a knife pierces them easily, but the beets are still somewhat firm.
2
Refresh, then peel the beets using latex gloves if you don’t want to stain your hands.
3
Grate the beets, using the large frame on the grater.
4
Put the grated beets in a bowl with the remaining ingredients. Mix by hand. Taste, and adjust for salt.
5
Make 1½-inch balls. Make a small dimple on top and garnish with a walnut and dill weed.

Eggplant phkali

1
Remove the tails then cut the eggplants lengthwise into 3/8-inch thick slices.
2
Heat a large pan on medium. Pour oil into the pan then add the eggplants.
3
Slowly brown the eggplants on either side. Drain on a paper towel.
4
Repeat and add a little more oil if necessary, until all the slices are cooked.
5
Mix the nut paste in a bowl with the chili and basil.
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.
7
Decorate with pomegranate seeds.