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Wine with the meal: Georgian spinach and beet pkhali alongside a glass of Rkatsiteli Amber Wine.

Pkhali (spinach or beet paste with walnuts)

Pkhali is one of the most famous specialties of Georgian cuisine and is a firm fixture on every supra, the traditional festive table. In this recipe, you will learn how to conjure up small, aromatic works of art from fresh spinach or beet in combination with a spicy walnut paste. The paste stands out thanks to the use of authentic spices such as coriander and sweet fenugreek, which provide the unmistakable taste. Pkhali is naturally vegan and gluten-free, making it a modern and healthy starter. Paired with a strong Georgian Rkatsiteli Amber Wine, this dish is a culinary discovery that will delight you with its earthiness and spiciness.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Mezze
Cuisine Georgian
Servings 2 Servings
Calories 320 kcal

Cooking utensils

  • 1 Blender or food processor
  • 1 Large pot
  • 1 Sieve
  • 1 Cutting board
  • 1 Knife

Ingredients
  

  • 500 g fresh spinach leaves or 500 g cooked beet
  • 150 g Walnut kernels
  • 2 Garlic cloves
  • 1 small red onion
  • 1 Tbsp white wine vinegar
  • 1 TL Khmeli Suneli Georgian spice mix
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon blue fenugreek Utskho Suneli
  • Fresh coriander finely chopped
  • Salt and cayenne pepper to taste
  • Pomegranate seeds for decoration

Preparation
 

PREPARATION:

  • Wash and sort the spinach thoroughly.
  • If using beet, peel and finely grate it.
  • Peel and roughly chop the garlic and onion.
  • Remove the pomegranate seeds from the fruit.

COOKING STEPS:

  • Blanch the spinach in boiling water for approx. 2 to 3 minutes.
  • Rinse immediately in ice-cold water to preserve the color.
  • Squeeze the spinach extremely firmly until almost no liquid comes out.
  • Chop the spinach very finely.
  • Process the walnuts, garlic, onion and vinegar in a blender to a fine paste.
  • Add the Georgian spices and fresh coriander to the walnut mixture.
  • Mix the walnut paste thoroughly with the chopped spinach (or beet).
  • Season to taste with salt and a pinch of cayenne pepper.

DIRECTIONS:

  • Shape the mixture into small balls the size of a table tennis ball.
  • Arrange the balls on a flat plate.
  • Press a small hollow into the center of each ball with your thumb.
  • Fill the cavities with a few pomegranate seeds.
  • Leave to infuse in the fridge for at least 30 minutes before serving.

SUPPLEMENTS:

  • Mchadi (Georgian cornbread)
  • Fresh flatbread board (lavash)
  • Pickled vegetables

Nutritional values per portion

Calories: 320kcalCarbohydrates: 12gProtein: 8gFat: 28g
Keyword Appetizer, Beet, Georgia, Georgian cuisine, Gluten free, Pkhali, Rkatsiteli, Spinach, vegan, Walnuts, Wine with food
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