Beet Pkhali - A Favorite Georgian Appetizer

90 min

2 servings

Description: Beet Pkhali is a vibrant, flavorful Georgian appetizer made from beets, walnuts, and aromatic spices, blended into a smooth paste and shaped into balls or any form you prefer. This dish is a staple in Georgian cuisine, known for its rich, earthy, and slightly tangy taste, with a nutty depth from walnuts and a fresh, herbaceous kick from cilantro. In Georgia, Pkhali (obum) comes in many variations, featuring ingredients like spinach, cabbage, or carrots, but beet khali is a beloved classic, often served at gatherings and celebrations.

Servings: 2

Ingredients

• 4 medium beets (about 1lb or 450 g)
• 1 cup shelled walnuts (100 g)
• 3-4 garlic cloves, peeled
• 1 bunch fresh cilantro (about 1 cup or 30 g, leaves and tender stems)
• 1-2 tbsp wine vinegar (red or white, to taste)
• 1/2 tsp ground coriander
• 1/2 tsp utskho-suneli (Georgian blue fenugreek, or substitute with ground fenugreek)
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (adjust for spice preference)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 ripe pomegranate, seeds removed (for garnish)
• Optional: Extra cilantro leaves for garnish
Note: Utskho-suneli is a traditional Georgian spice. If unavailable, fenugreek provides a similar warm, nutty flavor. Adjust vinegar and spices to your preference.

Cooking Instructions

Prepare the Beets:

• Wash the beets thoroughly. Place them in a pot, cover with water, and bring to a boil.
Cook for 40-50 minutes, or until fork-tender. Alternatively, wrap beets in foil and roast at 400°F (200°C) for 45-60 minutes.

• Let the beets cool slightly, then peel and roughly chop them.

Blend the Ingredients:

• In a blender or food processor, combine the chopped beets, walnuts, garlic, cilantro, wine vinegar, ground coriander, utskho-suneli, oregano, red pepper flakes, salt, and black pepper.

• Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add a splash of water or more vinegar to achieve a creamy consistency. Taste and adjust seasoning as desired.

Shape the Pkhali:

• Transfer the mixture to a bowl. Using your hands or a spoon, form the mixture into small balls, patties, or any shape you like (e.g., quenelles or flat discs).

• Alternatively, spread the mixture into a serving dish for a dip-like presentation.

Garnish and Serve:

• Arrange the Pkhali on a platter. Sprinkle generously with pomegranate seeds and garnish with extra cilantro leaves for a pop of color and freshness.

• Serve chilled or at room temperature with bread, crackers, or as part of a Georgian supra (feast).

Chef's Note

The result is a refreshing yet hearty appetizer that's both satisfying and light, with a complex interplay of savory, tangy, and slightly spicy notes.

Each version follows a similar preparation method, blending the main ingredient with walnuts, garlic, cilantro, and spices, but the choice of base ingredient creates unique textures and flavors. Georgians often serve a variety of Pkhali dishes at feasts, showcasing the diversity of their cuisine.

Enjoy your Beet Pkhali as a colorful, flavorful introduction to Georgia's rich culinary traditions!