Georgian walnut and herb balls made from spinach, beetroot or green beans — a stunning mezze classic.
Pkhali are vegetable and walnut paste balls that appear on every Georgian feast table, often in multiple colourful varieties arranged like jewels on a platter. Each variety uses a different vegetable — spinach, beetroot, green beans, cabbage — bound with a spiced walnut paste and rolled into balls, often topped with a pomegranate seed. They are eaten cold as a starter and represent Georgian cuisine's mastery of walnuts and herbs.
Serves 6
Blanch spinach 2 minutes, squeeze out all water and chop very finely.
Blend walnuts, garlic, onion, ground coriander, fenugreek, chilli and vinegar into a thick paste.
Mix the walnut paste with spinach and fresh herbs thoroughly. Season with salt.
Roll mixture into small balls the size of a walnut. Arrange on a platter.
Press a pomegranate seed into the top of each ball. Serve chilled or at room temperature.
Squeeze the spinach extremely dry — excess moisture will make the balls fall apart.
Make several colours at once (spinach, beetroot, green bean) for a beautiful platter.
The mixture keeps well overnight in the fridge before rolling.
Use cooked beetroot for vibrant red balls.
Try green beans or cabbage as the vegetable base.
Refrigerate shaped balls for up to 2 days. Add pomegranate seeds just before serving.
Pkhali are a fundamental part of Georgian supra (feast) tradition. They demonstrate the Georgian mastery of walnut-based sauces, which permeate much of the country's cuisine.
It is available in Middle Eastern or South Asian grocery stores, or you can grind fenugreek seeds yourself in a spice grinder.
Per serving · 6 servings total
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