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From @Sorted Food

Georgian Pkhali & Cornbread (Mchadi)

45 min · Serves 4

45 mintotal
20 minhands on
9steps
4servings

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Ingredients

For the Pkhali (Green Walnut Paste)

  • 500 g spinach, wild greens, or beet greens, trimmed
  • 150 g walnuts, finely ground
  • 3 cloves garlic, crushed
  • 1 green chili, minced
  • 1 cup mixed fresh herbs (coriander, parsley, dill), finely chopped
  • 1 tsp ground coriander seeds
  • 1 tsp blue fenugreek
  • 1 tbsp white wine vinegar or plum juice
  • Salt, to taste

For the Mchadi (Cornbread)

  • 300 g coarse white cornmeal (polenta-style)
  • 1/2 tsp salt
  • Warm water, as needed
  • Vegetable oil, for frying

Method

For the Pkhali (Green Walnut Paste)

  1. Blanch the greens in boiling water for 2–3 minutes until wilted.

    Then 3 min of waiting

  2. Drain, plunge into cold water, and squeeze out as much moisture as possible by hand.

  3. In a mortar or bowl, combine the ground walnuts, garlic, chili, herbs, spices, vinegar, and salt into a thick paste.

  4. Chop the squeezed greens finely and knead them thoroughly into the walnut paste using your hands.

  5. Roll into large balls or flatten into patties and serve on a platter.

For the Mchadi (Cornbread)

  1. Mix the cornmeal and salt in a bowl, then gradually work in warm water with your hands until a soft, pliable dough forms.

  2. Shape the dough into flat, round patties about 1/2-inch thick.

  3. Heat a thin layer of oil in a skillet over medium heat and fry the patties until crisp and lightly golden on both sides, 10–12 minutes total.

    Then 12 min of waiting

  4. Pkhali is traditionally made using a mortar and pestle and mixed by hand to release the aromatic oils of the fresh herbs and nuts.

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