Phali or mkhali is a traditional Georgian snack, or rather a group of dishes that are prepared from greens or vegetables in combination with a thick nut dressing. A tasty and light dish can be easily adapted to your taste, the main thing is to observe the proportions, so that the portions are well kept in place, and the rest is left to the imagination.
Phala beetroot and spinach recipe
Ingredients:
- beets - 500 g;
- spinach - 500 g;
- ground walnuts - 1 item;
- onion white - 1 pc .;
- parsley - 1/3 of a century;
- Ground coriander - 1/4 tsp.
- fenugreek powder - 1/4 tsp.
- vinegar - 10 ml;
- cloves of garlic - 3-4 pcs .;
- water -1/4;
- pomegranate seeds - 1/4 tbsp.
Preparation
Spinach washed and blanched in boiling water, pre-salt it. Separately boil the beet. Blanched spinach squeezed and crushed. We rub beets on a small grater. Finely chop the onions and let the garlic through the press. We combine all the prepared vegetables together and mix well. Add the grated walnuts, some water and moth to taste. Leave the mixture in the refrigerator for 30 minutes, and then sculpt it from small balls and throw them on a dish. We sprinkle phal the grains of a pomegranate.
How to cook phalis from beets and carrots?
Ingredients:
- carrots - 1 piece;
- beet - 1 pc .;
- cloves of garlic - 2-3 pcs .;
- green coriander - 4-5 branches;
- ground walnuts - 1/2 st .;
- lemon juice - to taste;
- hot pepper, salt - to taste.
Preparation
Peeled and washed root crops are wrapped in foil and baked at 200 degrees until soft. Cooled vegetables are crushed with a small grater and mixed with chopped herbs, rubbed in paste with cloves of garlic, walnut flour and lemon juice. To taste, we season the base for phalis with salt and pepper. Divide the mixture into portions and roll balls out of it. Before serving, we cool phalas for 30 minutes, and then serve, sprinkling with herbs.
Phali of beetroot with nuts
Ingredients:
- beets - 500 g;
- walnuts - 100 g;
- cloves of garlic - 3 pcs .;
- parsley, coriander - 1 handful each;
- Balsamic vinegar - 10 ml.
Preparation
Peeled beets are boiled, cooled and finely rubbed. Mix beetroot with walnut flour, salt, pepper and garlic paste. We supplement the mixture with a tablespoon of balsamic vinegar and chopped herbs. Form the beet pulp from the beet pulp and feed them to the table, after cooling for at least half an hour.