Georgian Beetroot Phkali
Ingredients
- 130 g walnuts 4.6 oz
- 1-2 cloves garlic its garlicky, adjust based on preference
- ¼ cup loose fresh parsley
- ¼ cup loose fresh coriander
- 1 teaspoon blue fenugreek (dry herb)
- 1 teaspoon khmeli suneli or ¼ teaspoon ground coriander
- 400 g cooked beets 14.50 oz
- 1 tablespoon red wine vinegar
- salt to taste
- fresh cilantro to garnish
- Pomegranate seeds to garnish
Instructions
Make the walnut paste
- Add walnuts, garlic (adjust to taste), ground coriander, fresh parlsey and coriander, blue fenugreek, khmeli suneli, and salt to a food processor. Blend until you have a coarse paste. Scrape down the side if necessary, blend for 1-2 minutes at least.130 g walnuts, 1-2 cloves garlic, ¼ cup loose fresh parsley, ¼ cup loose fresh coriander, 1 teaspoon blue fenugreek, 1 teaspoon khmeli suneli, salt to taste
Mix in the beets
- Add your grated or finely chopped cooked beets and vinegar to the walnut paste. Pulse until it’s evenly combined and that gorgeous deep red/pink color shows up.400 g cooked beets, 1 tablespoon red wine vinegar
Shape into balls
- Traditionally, phkali is rolled into small balls or patties, but you can also just serve it as a spread or dip. If you want to shape it, chill the mixture for a couple hours (or overnight) first to help it firm up.
Garnish and serve
- Spoon onto a plate or shape into patties, then top with more fresh cilantro and pomegranate seeds. Serve chilled or at room temperature with bread, crackers, or sliced veggies.fresh cilantro, Pomegranate seeds
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