Cabbage pkhali. A friend brought from sunny Georgia a recipe for a traditional snack that has become our family's favorite.

Calories: Not specified
Cooking time: Not indicated

Recipe lean snack, which can be eaten even on the strictest days of fasting, when consumption is prohibited vegetable oil. Phali - dish Georgian cuisine, very variable, cheap, original in taste and composition. It can be based on any vegetables or herbs, as well as beet tops, young radish leaves, spinach, chard, head leaves of a colored or white cabbage. Vegetables are boiled or blanched, less often left fresh, but they must be crushed almost into a paste and mixed with various additives. walnuts, garlic, cilantro or parsley, onion, hot peppers, coriander, suneli hops, wine vinegar - all these ingredients in one combination or another and proportions are present in any pkhali recipe. I also want to draw your attention to such a simple one.
During normal times when consumption is not prohibited meat products, pkhali from cabbage with garlic and nuts is served as a side dish for fried or baked meat, chicken, fish. For the festive Lenten table pkhali can be prepared and served on a flat dish in the form of small Christmas trees or toasted slices of bread and served in portions. Pomegranate seeds are usually used to decorate snacks and improve taste, but you can do without them by replacing them with pieces of sweet or hot pepper. Do not be confused by the composition and method of preparing snacks. The taste of boiled cabbage is not felt at all in it. Pkhali from cabbage in Georgian, the recipe with nuts and garlic is more like mincemeat from slightly salted herring, in which the hostess saved on herring, but added a generous portion of onions and walnuts.

Ingredients:

- white cabbage - 450-500 gr.;
- walnuts - a large handful of kernels;
- onion - 1 small onion;
- garlic - 4-5 cloves;
- salt - to taste;
- freshly ground black pepper - 0.5-1 tsp (taste);
- ground coriander or suneli hops - 0.5 tsp;
- paprika or chili pepper - a third of tsp (taste);
- apple or wine vinegar - 0.5 tbsp;
- greens, pomegranate seeds or pieces of red pepper - for serving.

How to cook with a photo step by step

Remove the top leaves from the head of cabbage or cut off a piece weighing about 500 grams (without the stalk). Cut into smaller pieces, but not very small. If the leaves have thick, coarse veins, cut them off, leaving a thin layer, or cut them out completely.




Heat water to a boil, put in boiling water cabbage leaves. Uncovered, cook for 15 minutes until done. The leaves should become soft, but not boiled. Drain the water, cool the cabbage.




Squeeze out the cooled cabbage, picking up the leaves in a handful and not squeezing very hard. They should not become completely dry, but water should not flow from them either.






Cut the onion into half rings. Instead of spicy onions, you can take lettuce or white - it's up to you. Peel the garlic cloves, chop. Be sure to check out this one too.




Dry the walnut kernels in a pan without adding oil. In order not to burn, reduce the fire to a minimum and constantly stir the nuts. Cool down. Remove brown film.




Pour walnuts into a blender, grind until fine crumbs or almost powder - depending on what consistency you want to get a ready-made snack.






Add garlic and onion (raw onion, do not fry). Grind again with a blender, stopping it two or three times and mixing the ingredients so that the onion does not remain chunks. If there is no blender, you can skip all the ingredients through a meat grinder once or twice.




Empty the blender bowl by transferring the nut mass to a bowl. Put the squeezed cabbage, grind as finely as possible, almost into a paste.




shift cabbage puree to the nuts, add salt and black pepper.




Thoroughly knead the pkhali, grind until a homogeneous thick mass. Season with spices to taste, choosing them to your taste. Add suneli hops in portions, little by little, given that this spice has a very strong aroma and taste. Add vinegar, adjust the taste of the snack. Knead again and remove for two to three hours in the refrigerator, placing in a container. I think you will be interested in this one too.






Serve pkhali from cabbage in Georgian, a recipe with nuts and garlic can be in a salad bowl, laid out in a slide and garnished with herbs and pomegranate seeds (pepper slices). Or portioned on slices of bread, flat dish, lettuce leaves.




Bon appetit!

Good day to you, friends! Who said that during fasting you can’t eat varied and tasty? Do not believe it - just in these forty days you can diversify and surprise yourself and those around you with how much you can cook various delicious and the most beautiful dishes. After all, we usually don’t indulge ourselves so often and in a variety of ways, but only on holidays, but on weekends :) And here every day is like a holiday! And so I want variety and new taste sensations. And now I want to introduce you to one of these dishes.

This dish is called "Pkhali", which is translated from Georgian as "cabbage leaf". That's why it's one of the main ingredients this dish and is cabbage. But since I personally love that the dish is not only pleasant for taste buds its taste, but also pleasantly pleasing to the eye with its colors and appearance, then I decided to add variety to this main product. That's why I have such a large number of ingredients in the recipe.

This dish is prepared very simply and quite quickly. And it, being in essence vegetable salad(only very, very original), it can serve both as a wonderful addition to any dish (especially meat), and as an independent dish and therefore can be used by everyone - both meat-eaters and vegetarians. And even more so, they can and should diversify their menu during fasting days (as I, in principle, do and advise you).

So, in order to cook something like this, not only bright and beautiful, but also tasty and healthy dish, we will need to:

1. Prepare all ingredients. I mean:
a) wash, peel vegetables, sort out walnuts (you don’t want what you would have while eating and enjoying great taste suddenly a piece of walnut shell or the like got on the tooth);
b) bake all cooked cabbage, beets and carrots in the oven in foil until fully prepared. This is done at a temperature of two hundred degrees, for about half an hour. Readiness is checked by piercing vegetables with a toothpick - if the toothpick enters easily and freely, then everything, the vegetables are ready and they need to be removed from the oven and cooled. You can, of course, vegetables and just boil, but when cooking a lot useful substances goes into the water and the colors become less bright, which does not happen when baking in foil;
c) defrost spinach in the microwave

2. a) Grind all peeled walnuts together with peeled garlic cloves with a meat grinder, the finer the better, so that you get something like this garlic-nut mixture. You can adjust the amount of garlic according to your taste. taste preferences and preferences;
b) all fresh greens of cilantro are also ground in a meat grinder and, having squeezed the juice out of it through cheesecloth, add to the nuts;
c) There we also add a tablespoon of salt, a teaspoon of pepper, a spoonful of coriander, pre-ground and a tablespoon of the hop-suneli mixture;
d) pour four tablespoons of vinegar into it. In the original, the vinegar should be wine. But since I taste wine vinegar don't really like it, then I replaced it with my favorite rice vinegar. You can also adjust the amount of vinegar yourself, especially since you will have more time to add this or that spice or vinegar. For example, my children do not really like spicy or sour, and therefore I make a spicier option for myself, and for them I leave it as it is without changes or even reduce the amount of some ingredients;
e) all the ingredients are thoroughly mixed so that you get a homogeneous mass, very tasty and spicy with a sour taste.

3. a) all baked and subsequently cooled and peeled vegetables are also twisted with a meat grinder;
b) squeeze the juice out of them with gauze to such a state that it does not flow and the vegetables keep their shape and do not fall apart;
c) from spinach, we also squeeze out all the liquid.
d) divide the white cabbage puree into four parts and mix each of its parts separately with different twisted vegetables and spinach, except red cabbage, to a homogeneous state;
e) since when mixed with cabbage, the color of these colorful vegetables becomes much paler, I decided to enhance the brightness of the colors, add one tablespoon of paprika to the mixture of cabbage and carrots and mix everything thoroughly, and add one tablespoon of turmeric or saffron to the mixture of cabbage and pumpkin and knead just as thoroughly. Moreover, these spices not only did not spoil the taste, but, on the contrary, supplemented it with their aromas.

4. Next, mix the vegetables with the nut-garlic mixture thoroughly, thoroughly, so that a homogeneous mass is obtained. We try for salt and spices, and if there is such a need, we add the missing one. Just be careful - vegetables can be salted very easily and quickly.

5. After all, we divide all our vegetables into such relatively equal parts, the size of a walnut, so that this dish becomes portioned and freely, at one time, fits in the mouth.

6. And after that we form some interesting figures from them. The mass of this nut-vegetable salad, due to the fact that we squeezed out excess moisture and added ground walnuts with garlic, which also fasten vegetables well, has become pliable and does not spread, keeping its shape well, so you can give them any shape. We decorate our Pkhali with berries ripe pomegranate.

You can not spare pomegranate - with it our dish becomes even brighter and richer in its own way. taste sensations. And we serve this dish to the table as an addition to meat dishes, as a salad. And it can also be used as a standalone. vegetarian snack, thanks to which this dish can be safely used on fasting days.

Of course, you can not bother yourself like that, but cook only one or two options from the proposed colors and, accordingly, vegetables, but I like it more - and the tastes are slightly different from each other, and the colors are bright and varied.

And as usual, I wish you a pleasant appetite and creative culinary success!

Cooking time: PT01H30M 1h 30m

The day before yesterday I went to my parents - we had an appointment for a joint culinary pastime. As a result, almost everything was made by my mother, and the recipe is entirely hers. Thanks a lot !

What is pkhali

Pkhali (ფხალი) is a Georgian national snack(salad) of chopped walnuts and boiled vegetables with herbs and spices. There are a large number of pkhali recipes in which the main ingredient changes - they make pkhali from cabbage (we used it), green beans, beet tops, spinach, etc. Especially exclusively pkhali from ekals(she is also sarsaparilla, or smilax). Ekala is a prickly liana with large hard spikes and soft, juicy shoots, from which pkhali is made. Ekala, it turns out, is like a rose, but not for the eyes, but for the taste buds...

Ingredients

• cabbage, 1 kg
• beets, 300 g
• walnuts, 1 cup shelled (~100 g)
• fresh hot pepper, 1 pc. *
• garlic, 3 cloves
• cilantro, 1 bunch
• onion, 1 large onion
• ground coriander, 1/2 teaspoon
• suneli hops, 1/2 teaspoon
• salt to taste
• wine vinegar, 1 tablespoon **
• optionally, it is customary to decorate pkhali with pomegranate berries. If there is no grenade - it does not matter.

* - If you cannot tolerate spiciness at all, you can replace hot peppers with sweet ones and add ground red pepper for spiciness.
** - never use vinegar essence! If wine vinegar is not available, add something sour and not sweet (or slightly sweet) - such as lemon juice or sour wine(not sweet).

Cooking vegetables

Everything is simple here. cut into large sheets cabbage And big chunks beets and weld.

Scrolling through a meat grinder

hot pepper, garlic, boiled cabbage And boiled beets scroll through a meat grinder (or use a blender). Squeeze as far as you can before scrolling more water from cabbage (best with your hands) - this is very important, otherwise the pkhali will turn out watery.

Clear walnuts from partitions, rancid and dried nuts. Scroll the walnuts through a meat grinder. They should turn into a paste-like mass, so if necessary, scroll them twice or thrice.

The end result should be something like this:

In the photo (from left to right) - mixed cabbage and beets, nuts and hot peppers. (garlic left out)

Final straight

It's time to stir everything and add the remaining ingredients. Finely chopped onion and cilantro(you can replace it with other greens, but ... it will be a risky step towards culinary heresy). Throw them into the resulting mass and add seasonings there ( ground coriander and suneli hops), salt to taste and vinegar.

Now stir the mixture well. Pkhali is ready! If you have a pomegranate, throw a couple dozen berries on top. If you wait 2 hours, then pkhali will enter the ideal phase, since everything will be saturated there (nuts are especially inert)!

Which were created many millennia ago, are popular not only in Georgia, but also far beyond its borders.

The dishes of Kakheti are to the taste of both eastern and western, both northern and southern peoples, because they are universal. By the way, it seems to many that Georgian cuisine is dominated by meat dishes, However, this is not the case. Each hostess of this country knows several dozens, and maybe hundreds of recipes for dishes and sauces from various vegetables and herbs: these are lobio, adjika, themali, pkhali. In Georgian, the latter means kale. However, as a dish, it is made not only from the indicated, but also from many other vegetables, herbs and legumes. For example, pkhali can be made from beets, spinach, beans, eggplant, cauliflower or white cabbage.

In the nineteenth century, when many Russian officers served in Tiflis, this dish became known as mkhali, since the former name, according to the military, was dissonant.

Anyone who has tried Georgian pkhali at least once in his life, he certainly was able to understand what is the peculiarity of this dish - in the method of preparation and in spices. In fact, it can be done using the most different vegetables and greens, but all variations contain nuts and several aromatic spices.

What is this dish?

As noted above, pkhali can be prepared from many herbs and vegetables: beets and their tops, spinach, carrots, nettles, eggplants, and beans, and, in fact, from various kinds cabbage. Depending on this, the described dish is called red, white, green, yellow, etc.

Since the name pkhali translates as " kale", then we can assume that it was originally made from this particular vegetable. Later, as a result of experiments, other recipes were created. However, in modern Georgian cuisine, the most popular view pkhali in Georgian is considered green, which is mainly prepared in early spring from fresh herbs. No local table is complete without this dish. The best seasoning you can’t find meat for meat, besides, phali is very useful and promotes digestion. In this article, we will tell you about the most popular recipes preparation of the described dish.

Cooking technique

So, the basis for this dish can be almost anything. IN Adjarian cuisine even rice is used. How to cook pkhali for real Georgian recipe? The product, which is the main thing in this dish, is cleaned, finely cut and cooked well. If it is a fresh herb, then it should not be boiled, you can only blanch it slightly or pour boiling water over it.

The most important thing in this dish, which can serve as independent garnish, and seasoning or appetizer for meat or fish dishes, is a dressing sauce. It is prepared on the basis of wine vinegar, to which walnuts, garlic, spicy Bell pepper, onion, suneli hops and salt to taste. By the way, heat treatment main course should be minimal. IN this case no loss of vitamins in large numbers contained in greens and vegetables.

How is pkhali served?

In principle, each hostess is free to decorate this dish for serving at the table, however, the most common option is to form small cutlets or meatballs out of it, in which they make indentations with a finger and put pomegranate seeds.

On festive table, as a rule, several types are made at once, which means that different colors pkhali in Georgian, and they are served on the same dish. The result is a beautiful multi-colored assortment. By the way, the sauce is the same for everyone.

Pkhali from cabbage: recipe and cooking method

In the first recipe that we will describe to you, the main ingredient is a vegetable, from whose name this dish comes. In a word, now we will learn how to cook one of the best snacks Georgian cuisine, namely Georgian cabbage pkhali.

Required products:

• a small head of cabbage (700 g);
• two onion heads;
• two large cloves of garlic;
• 10 walnut kernels;
• one bunch of cilantro;
• a teaspoon of ground coriander and ucho-suneli;
• salt to taste;
• red chili pepper;
• pomegranate seeds for decoration.

How to cook?

Blanch cabbage leaves in salted water, put in a colander and let the water drain. After they have cooled, cut off all hard parts. Cut the cabbage very thinly, and then knead it with your hands, after salting and peppering it with red pepper.

cooking sauce

Garlic, onion, herbs, peeled and rinsed under running water, then grind and pass through a meat grinder. Do the same with nuts. Season all this with spices and mix gently until smooth. Then mix the sauce with cabbage. Form balls from the cabbage-nut mass and decorate them walnuts and pomegranate. Before serving, you need to insist a snack in the refrigerator for at least one hour.

White bean pkhali

In Georgia, as you know, beans are often eaten. This plant-based protein-rich product can form the basis of many tasty and healthy both hot and cold dishes and snacks. We will show you how to cook Georgian bean pkhali using canned white lobio.

Required Ingredients:

• 1 can of white beans;
• 100 grams of walnuts, peeled;
• 2-3 small cloves of garlic;
• cilantro (1 bunch);
• a bunch of green onions;
• saffron and suneli hops - one tablespoon each;
• hot chili pepper;
• salt;
• pomegranate seeds for decoration.

How to cook pkhali from beans?

After opening the jar, the beans will need to be folded into a sieve so that the excess liquid is glassed. Next, place the beans in a deep bowl and lightly mash with a fork or pestle.

First you need to prepare the dressing sauce. To do this, peel the garlic from the film and knead it in a mortar with salt and nuts until smooth. Add finely chopped cilantro, onion, suneli hops, Imereti saffron and hot red pepper to it.

Next, you need to combine the bean paste with dressing and also mix lightly. You can serve bean pkhali to the table only 1.5-2 hours after cooking. Spread the mixture in a slide on a plate, level with a knife or spoon and cover with pomegranate seeds and finely chopped nuts. We decorate the hill with a sprig of cilantro.

Eggplant pkhali

These are one of the vegetables most beloved by Georgians. Hot first and second courses, casseroles, salads, sauces, snacks and even jam are prepared from eggplant. One of the popular Georgian dishes is an eggplant pkhali. To prepare it, you need to acquire the following products:

Cooking method

Eggplants should be washed under running water, dried thoroughly and pricked a few times with a fork. Grease the fruits with oil and bake in the oven until soft (40 minutes). After the eggplants have cooled, remove the skin from them. Mash the pulp with a fork. Then you need to prepare the sauce. To do this, peel the garlic, wash the cilantro, dry it and finely chop it. We pass garlic and nuts through a meat grinder. All this is mixed with eggplant paste until smooth, salt, pepper, add ground coriander etc. Eggplant pkhali should be served sprinkled with pomegranate seeds. You can also use walnut kernels for decoration.

Beet and Cabbage Dish

Talking about this delicacy, one cannot fail to mention the beet-cabbage version. It is very useful and gives beautiful view any table. To prepare it, you need large beets, half a small head of cabbage, onions, walnuts in large quantities (about 200 grams), coriander and parsley, green adjika, spices.

Cooking Method

Coarsely chop the cabbage and beets and boil them together in salted water, then put them on a sieve and let the water drain. After the vegetables have cooled, they must be twisted through a meat grinder. Do the same procedure with onions and walnuts. Mix all this thoroughly and add finely chopped cilantro and adjika. Salt if needed. From this mass, form small balls. give them oval shape and put red onion rings on them. Garnish with a few pomegranate seeds and a fluffy sprig of cilantro.

So you learned how to cook another type of pkhali. The recipe, as you can see, is quite simple. You just need to follow all the rules, and your table will be decorated with another amazingly tasty and healthy dish.

green pkhali

After reading this article, you will certainly want to immediately start making this dish according to one of the above recipes. However, do not rush, because we have not yet told how to cook green pkhali, but it is the tastiest and healthiest. To prepare it, you need either spinach or (leaves). You need to take at least ten bunches, two hundred grams of walnuts, two or three cloves of garlic, two tablespoons of wine vinegar, a bunch of cilantro. From seasonings you need hops-suneli, black and red pepper, salt.

We have told the principle of cooking more than once, so you can make pkhali yourself. The recipe, as you can see, varies depending on the main product, but the sauce always remains the same. We wish you bon appetit!