Smoked Sulguni and Walnut Pkhali

Smoked Sulguni and Walnut Pkhali

Introduction Pkhali is one of the jewels of the Georgian supra (feast) table. These elegant vegetable and walnut rolls or balls are traditionally made with spinach, beet greens, or cabbage. In this recipe, we pair the classic spinach pkhali with our Smoked Sulguni, whose golden, aromatic character adds a wonderful depth to the fresh, herbaceous walnut paste.

Ingredients

• 500g fresh spinach, washed
• 150g walnuts, lightly toasted
• 3 cloves garlic
• 1 small onion, finely diced
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek (blue fenugreek if available)
• 1/4 tsp ground cayenne pepper
• 3 tbsp red wine vinegar
• 1/2 bunch fresh cilantro
• Salt to taste
• 200g Colchis Creamery Smoked Sulguni, thinly sliced
• Pomegranate seeds for garnish

Instructions

1. Cook the spinach: Blanch the spinach in boiling salted water for 1-2 minutes. Drain and immediately plunge into ice water. Squeeze out all excess moisture thoroughly. This step is crucial; the spinach must be very dry.

2. Make the walnut paste: In a food processor, pulse the toasted walnuts until finely ground but not yet a butter. Add garlic, onion, cilantro, and all spices. Pulse to combine into a coarse paste.

3. Combine: Finely chop the blanched spinach and add it to the walnut paste. Mix in the red wine vinegar. Season with salt. The mixture should be moist enough to hold together when pressed.

4. Shape: Form the pkhali mixture into small balls or oval patties, about the size of a walnut. Alternatively, press into a flat round on a serving plate.

5. Assemble: Arrange the pkhali on a platter. Drape thin slices of Smoked Sulguni over or alongside each piece. Garnish generously with pomegranate seeds.

6. Serve: Serve at room temperature as part of a Georgian appetizer spread, with fresh herbs and shotis puri bread on the side.

Tips - Toast walnuts in a dry skillet until fragrant for the best flavor. - Blue fenugreek (utskho suneli) is the authentic Georgian spice and worth seeking out. - These can be made a day ahead and refrigerated; bring to room temperature before serving.