|Place of origin||Georgia|
Pkhali (Georgian: ფხალი) is a traditional Georgian dish of chopped and minced vegetables, made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. Pkhali is also called mkhali. The common ingredient of all variations of pkhali is pureed walnut sauce. In Georgian restaurants, pkhali is usually served in three types: spinach, beetroot and white beans.
Katmis mkhali is a variation on the traditional pkhali. Boiled chicken is shredded and combined with seasoned nuts along with chicken broth in order to bind. Chopped herbs are then added and the salad is chilled for 3-5 hours. The texture of the salad is similar to paste. Pkhali is generally served with lettuce and pomegranate seeds.
- Silk Road Revisited, p. 239, Julie Hill
- Recipes From Around The World, Ian Newton, Pkhali
- Authentic Russian Cookbook, Greg Rosewood, Pkhali
- Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, Gil Marks, Georgian Vegetable Salads
- A Moveable Feast, p. 83, Anthony Bourdain, Pico Iyer, Mark Kurlansky.
- Darra Goldstein, The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, p. 106, 160.
- Gil Marks (2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316.
- "Vegetable Pâté with Walnut and Garlic (Pkhali)". Chesnok. Retrieved 2018-12-10.
- Henry, Diana (2014-02-16). "Georgian chicken with walnut sauce and hot grated beetroot recipe". ISSN 0307-1235. Retrieved 2018-12-06.
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