Beetroot and Beet Greens Pkhali
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
12
Description
Beetroot and Beet Greens Pkhali
Ingredients
- Beetroot - 17.6 oz
- Mustard Greens - 2 lbs
- Walnuts - 10.6 oz
- Onion - 7.1 oz
- Ground coriander - 0 oz
- Utskho Suneli - 0.1 oz
- Salt - to taste
- Activated Baking Soda - 1 teaspoon
- Vegetable Oil - 1 fl oz
- Pomegranate Seeds - to taste
- Cilantro - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Boil water in a pot and cook the beetroot until soft.
Step 3
In a large pot, bring 3 liters of water to a boil, add 1 teaspoon of baking soda and 1 tablespoon of salt.
Step 4
When the water boils, add the beet greens. Do not cook the leaves for long, a maximum of five minutes. When the leaves start to soften, transfer them to ice water, then squeeze out the excess liquid.
Step 5
Pass the boiled beetroot and beet greens, as well as the walnuts, through a meat grinder with a fine mesh.
Step 6
Finely chop the onion.
Step 7
Heat the oil in a skillet and sauté the onion until soft over medium heat. Allow the cooked onion to cool.
Step 8
Add the cooled onion to the ground ingredients. Add coriander and utskho suneli, and mix well.
Step 9
Taste the mixture and add salt and pepper to taste. Mix again.
Step 10
Roll the mixture into balls the size of a small chicken egg.
Step 11
Serve the pkhali balls garnished with pomegranate seeds and cilantro leaves.
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