Dish recipes

Georgian beet pkhali: recipe with photos

Since our time as a student, one friend has appeared - Sergili. He is Georgian by nationality, but we quickly changed his course to a more familiar Seryoga and even sometimes forgot about his southern roots, because he outwardly did not differ much from us (his mom had a polka and, apparently, her appearance genes took over ). So my husband and I thought so, until we unexpectedly came to visit him.

I remember it was already cold in the fall, we walked in the park (yes, there were times when you didn’t sit in front of the laptop screen day after day, but enjoy life from the banal touch of hands with your loved one). I collected leaves from trees that fell from the trees for the next ikebana, and the future husband followed my movements with unobtrusive lovers' eyes ... but suddenly clouds began to gather in the sky, which threatened to break out in a real storm. Being close to the student hostel, we remembered Seryoga’s last invitation to come in and did not fail to take advantage of it. We quickly reached the necessary building (I think that droplets of the beginning rain this process was significantly accelerated), we ran into the checkpoint. After passing through the post and writing down almost all of our data in the magazine, which the aunt, we threatened, slipped us there, we didn’t wait for the elevator, ran up to the 3rd floor. Having quickly found the right room, we were very happy, finding a fellow student at home. And then the most interesting thing began: instead of Seryoga, whom we had known for almost a year, Sergili appeared before us. Yes, yes, from that minute on, this is exactly the same. With some incredible speed, he set the table with dishes and delicacies that I didn’t see for the first time in my life, and I’m even in the pictures in my mother’s favorite book “On Healthy and Healthy Food” in the “Holidays and Banquets” section. not beheld. Stunned by what he saw, we sat like hushed hares, and waited for what would happen next. But Sergili didn’t stop everything: pouring red wine into glasses, he suddenly sang a song so beautifully that we fell in love with it for the rest of our lives. I will not tell you how long he took care of us, I can only say one thing: the evening was unforgettable. From that evening Sergili became for us a very kind and close person. And now, meeting rather rarely (due to the distance between our countries, and frequent domestic troubles), we always remember that first meeting of ours, when we discovered not just fellow student Seryoga, but met Sergili .

See also: Salad "Pomegranate Bracelet" with chicken (without beets): a recipe with photos.

None of their feasts goes without pkhali from beets in Georgian. It can change the main vegetable: it can be beets, carrots, onions, potatoes, corn or others, but the presence of spices, pomegranate seeds, wine vinegar and walnuts is always the main thing.

Try it and you make a savory, spicy and very fragrant snack in our step by step recipe with a photo. It will take about 1 hour (depending on the vegetable from which the dish will be prepared). The recipe is designed for 5-7 servings.

Ingredients for Georgian pkhali beets:

  • beets - 1 pc.,
  • carrot - ½ pcs.,
  • walnuts - 1/3 cup,
  • wine vinegar - 1 tsp
  • pomegranate seeds - 2 tbsp
  • cilantro - 1-2 sprigs,
  • red hot pepper - ¼ pcs.,
  • garlic - 2 cloves,
  • hops-suneli spices - ¼ tsp
  • spices “for satsivi” - ¼ tsp
  • red pepper - ¼ tsp
  • salt to taste
  • olive oil - 1 tbsp

For "phali with carrots":

  • carrots - 1 pc.,
  • walnuts - 1/3 cup,
  • wine vinegar - 1 tsp
  • pomegranate seeds - 2 tbsp
  • cilantro - 1-2 sprigs,
  • red hot pepper - ¼ pcs.,
  • garlic - 2 cloves,
  • hops-suneli spices - ¼ tsp
  • spices “for satsivi” - ¼ tsp
  • red pepper - ¼ tsp
  • salt to taste
  • olive oil - 1 tbsp

Recipe for cooking pkhali from beet in Georgian

First you need to boil the beets and carrots.

To do this, take two pans separately, put the vegetables and fill them up to the top with water. Salt, pour a spoonful of olive oil and set on fire. Bring to a boil and cook until tender over low heat for 25 minutes / 1 hour (carrots / beets). After the allotted time, pour the boiling water and pour the boiled vegetables with cold water for 5-10 minutes.

Together it is not necessary to cook, otherwise the carrot will turn a bright red color.

Products necessary for the preparation of the recipe phali with beets and carrots. First make pkhali with beets. Boiled beets cut into small pieces.

We add walnut kernels to beets.

Pour wine vinegar and finely chopped cilantro.

Fill up the spices: hops-suneli, “for satsivi”, red ground pepper, salt, garlic (chop up with the help of a garlic press), hot red pepper (remove seeds and peduncle).

In order to make it easier to form balls (pkhali) on a serving dish at the end, add boiled carrot half. You can do it without it, but then the consistency will be a little watery and it will be necessary to serve phali in a sauce-dish or immediately spread on bruschetta or bread.

We grind products in a stationary or immersion blender to obtain a homogeneous consistency.

In order to make pkhali with carrots, we perform the same steps as when cooking pkhali with beets, adhering to the corresponding prescription card.

We form portioned balls from cooked carrot and beet mince.

On top of each ball put a couple of pomegranate seeds.

Pkhali with carrots and beets - ready!