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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":510,"pronunciation":536,"substitutions":537,"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"region":555,"baseServings":455,"prepMinutes":556,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":559,"diet":561,"mainIngredients":566,"images":567,"keywords":577,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":550,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"Too much water in the vegetable or too little oil released from the walnuts. Squeeze cooked greens in a towel until they are genuinely dry, not just drained, and grind the walnuts long enough that they clump and glisten. If the paste is still loose, add another handful of ground walnuts rather than breadcrumbs.","Why did my pkhali fall apart instead of holding a ball?",{"answer":398,"question":399},"Yes, and it is arguably easier, since frozen spinach is already broken down. Thaw it completely and squeeze it very hard in a towel — frozen spinach holds far more water than fresh, and a wet batch is the main way pkhali goes wrong. Use about 400 g frozen to replace 800 g of fresh leaves.","Can I use frozen spinach?",{"answer":401,"question":402},"Almost any cooked vegetable that can be squeezed dry: leeks, cabbage, carrot, green beans, aubergine, beet tops, nettles or chard. The walnut base and method stay identical. Adjust the seasoning to the vegetable — sweet ones like carrot and beetroot need more vinegar, bland ones like beans need more salt and garlic.","What else can I make pkhali from?",{"answer":404,"question":405},"Always cold or at cool room temperature, as part of the spread of cold dishes that stays on a Georgian table throughout the meal. It is never heated. Make it a day ahead if you can, because it needs the resting time to firm up and for the raw garlic to stop dominating.","Is pkhali served hot or cold?",{"answer":407,"question":408},"Roughly 18 small balls, six of each colour, which serves six people as part of a larger table or four as a substantial starter with bread. The three batches share one walnut base, so scaling up is straightforward — just keep the vegetables in similar weights so the base divides evenly.","How much does this recipe make?",[410,411,412,413,414,415],"Squeeze the cooked spinach in a clean towel until no more liquid comes out, then squeeze again. Almost every failed pkhali is a wet one.","Grind the walnuts until they clump and turn glossy with their own oil — that oil is what binds the vegetable, so a dry powdery grind will not hold.","Chop the cooked vegetables by hand or pulse them briefly. Fully blended pkhali has the texture of baby food and loses all its character.","Season each batch separately and taste as you go: beetroot is sweet and takes more vinegar, beans are bland and take more salt and garlic.","Wet your hands with cold water before rolling the balls, or the paste sticks to your palms and tears apart.","Make them the day before. Overnight the garlic mellows, the fenugreek spreads and the pastes firm up enough to hold a clean shape.","🥬","Pkhali is the trio of small vegetable pâtés that opens almost every Georgian table. A cooked vegetable — most often spinach, beetroot or beans — is squeezed dry, chopped fine and worked into a paste of ground walnuts, garlic, coriander and vinegar until it holds together in a ball. Each one tastes distinctly of its vegetable with the same nutty, sharp, garlicky backing behind it, and the three colours together are half the point. They are eaten cold, scooped onto torn bread, and the pomegranate seeds scattered on top are not decoration so much as bursts of acid that reset the palate between mouthfuls. Nothing here is cooked once assembled, and everything improves after a night in the fridge.","Pkhali is fasting food that outgrew its purpose. The Orthodox calendar strips meat, dairy and eggs from Georgian tables for a very large part of the year, and a cuisine that observed this seriously had to build a full repertoire of vegetable dishes that could carry a meal rather than decorate one. Walnut paste was the answer: it supplies fat, protein and enough flavour to make a bowl of boiled spinach into something people actually want. What began as a constraint became the most recognisable part of the Georgian cold table, eaten year round by people who have not fasted in decades.\n\nThe word itself refers to leafy greens, and the original pkhali were made from whatever grew wild or in the garden — nettles, beet tops, chard, purslane, young cabbage. The three-colour set of spinach, beetroot and white bean that appears on restaurant menus is a modern arrangement, chosen because the plates look striking, but the method is old and completely elastic. Georgians make pkhali from leeks, aubergine, green beans, cabbage and carrot with no change to the technique at all: cook the vegetable, wring it dry, and bind it with the same walnut base.\n\nThat base is worth understanding on its own. Walnuts ground until they release oil, raw garlic, ground coriander seed, blue fenugreek, dried marigold, wine vinegar and a great deal of fresh coriander leaf — it is essentially the same seasoning that appears in satsivi and bazhe, adjusted for a colder, sharper dish. Two things govern whether pkhali works. The vegetable must be squeezed genuinely dry, because water thins the paste and the balls slump into puddles on the plate. And the vinegar must be enough to cut through the walnut fat; a pkhali that tastes rich and heavy has simply been under-soured. Georgians serve the three side by side with mchadi cornbread, and no one considers this a starter in the Western sense — the plates stay on the table all evening.","Pkhali keeps 3 days refrigerated in a covered container and is better on days two and three. Press cling film onto the surface so the exposed sides do not dry and darken, and add the pomegranate seeds only just before serving, since they weep pink juice into the paste overnight. Take the pâtés out of the fridge 20 minutes ahead — served fridge-cold they taste muted and stiff. They do not freeze well, as the vegetables release water on thawing and the paste separates.",[421,422,423,424],"One walnut base, divided three ways, so you get three distinct pâtés for barely more work than one.","Every step where water ruins the texture is called out, which is the difference between balls that hold and paste that slumps.","Seasoning is adjusted per vegetable — beetroot needs more vinegar, beans need more garlic — instead of applying one mix to all three.","Entirely vegan, made a day ahead, and it travels to a party better than almost any other dip.",[426,427,428],"Food processor","Clean tea towel for wringing","Three mixing bowls",{"fat":430,"carbs":431,"fiber":432,"sugar":432,"protein":433,"calories":434,"estimated":8},28,22,9,13,380,[436],"Mchadi cornbread or torn white bread, alongside badrijani rolls and pickles as part of a cold Georgian table.",[438,441,444],{"name":439,"description":440},"Leek pkhali","Boiled leeks squeezed dry and pounded with the same base — sweeter and milder than the spinach version, and a common winter option when greens are scarce.",{"name":442,"description":443},"Cabbage pkhali","White cabbage boiled soft, chopped and bound with walnut paste, sometimes with a pinch of extra chilli. Rustic, cheap, and the version most often made at home.",{"name":445,"description":446},"Nadughi with walnut","Not pkhali but its usual tablemate: fresh curd cheese rolled with mint and walnut, served alongside on the same plate. Dairy, so it belongs to non-fasting days only.",[448,454,459,464,467,470,474,478,482,487,489,494,498,502,506],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},350,"walnuts","shelled walnuts","g","For the walnut base",{"qty":455,"ref":456,"name":457,"unit":458,"group":453},6,"garlic","garlic, peeled","clove",{"qty":460,"ref":461,"name":462,"unit":463,"group":453},2,"coriander-seed","ground coriander seed","tsp",{"qty":465,"name":466,"unit":463,"group":453},1.5,"blue fenugreek (utskho suneli)",{"qty":468,"name":469,"unit":463,"group":453,"optional":8},1,"dried marigold petals, ground",{"qty":471,"ref":472,"name":473,"unit":463,"group":453},0.5,"chili-flakes","chilli flakes",{"qty":475,"ref":476,"name":477,"unit":452,"group":453},40,"cilantro","fresh coriander, leaves and stems",{"qty":468,"ref":479,"name":480,"unit":481,"group":453},"onion","small onion, very finely chopped","piece",{"qty":483,"ref":484,"name":485,"unit":486,"group":453},3,"vinegar","red wine vinegar","tbsp",{"qty":465,"name":488,"unit":463,"group":453},"fine salt",{"qty":490,"ref":491,"name":492,"unit":452,"group":493},800,"spinach","spinach leaves","For the green pkhali",{"qty":495,"ref":496,"name":496,"unit":452,"group":497},500,"beetroot","For the red pkhali",{"qty":499,"name":500,"unit":452,"group":501},400,"cooked white or red beans, drained","For the bean pkhali",{"qty":468,"ref":503,"name":504,"unit":481,"group":505},"pomegranate","pomegranate, seeds only","To finish",{"qty":507,"name":508,"unit":509,"group":505},null,"extra salt and vinegar for adjusting each batch","to taste",[511,515,519,523,526,529,533],{"text":512,"title":513,"timerSeconds":514},"Simmer the whole unpeeled beetroot in salted water for 40–45 minutes, until a knife slides in with no resistance. Drain, cool under cold water and rub the skins off with your thumbs. Grate them coarsely and press out the juice in a sieve.","Cook the beetroot",2700,{"tip":516,"text":517,"title":518},"You should end up with a dense green ball roughly the size of a fist. Anything wetter will slump.","Drop the spinach into a large pan of boiling water for 60 seconds, until it collapses and turns dark green. Drain, refresh under cold water, then wring it in a clean tea towel until no more liquid comes out — twist hard, unwrap, and twist again.","Wilt and wring the spinach",{"tip":520,"text":521,"title":522},"Stop as soon as the walnuts release oil — over-processing heats them and turns the paste dull and pasty.","Pulse {qty:walnuts} of walnuts with the garlic in a food processor until they clump into a damp, glossy paste that holds together when pressed. Add the coriander seed, blue fenugreek, marigold, chilli, fresh coriander, chopped onion, vinegar and salt and pulse to a thick, fragrant green paste.","Make the walnut base",{"text":524,"title":525},"Split the walnut base equally between three bowls. Chop the wrung spinach finely and work it into the first, add the pressed beetroot to the second, and mash the drained beans coarsely with a fork into the third. Mix each until the paste is evenly coloured and stiff enough to hold a shape.","Divide and combine",{"text":527,"title":528},"Taste all three and adjust individually: the beetroot will need extra vinegar to cut its sweetness, the beans extra salt and often another crushed clove of garlic, and the spinach usually needs only salt. Each should taste sharp and garlicky rather than merely nutty.","Season each one separately",{"text":530,"title":531,"timerSeconds":532},"With wet hands, roll each mixture into 6 walnut-sized balls, flatten the tops slightly and set them on a plate. Cover and refrigerate at least 4 hours or overnight so they firm up and the garlic settles.","Roll and chill",14400,{"text":534,"title":535},"Take the plate out 20 minutes before eating. Press a few pomegranate seeds into the top of each ball, scatter the rest around the plate, and serve with cornbread or torn white bread as part of a cold table.","Finish and serve cool","PKHAH-lee",[538,542,546],{"note":539,"swap":540,"original":541},"The pre-mixed blend contains both and is the practical single purchase. Without any of them the pkhali is still good, just less specifically Georgian.","2 tsp khmeli suneli blend, divided between the three batches","Blue fenugreek and dried marigold",{"note":543,"swap":544,"original":545},"Both are traditional pkhali vegetables. Green beans need blanching until fully soft, and aubergine must be drained hard as it holds a surprising amount of water.","Cooked green beans, chopped, or roasted aubergine flesh","White beans",{"note":547,"swap":548,"original":549},"Softer and fruitier. You will need roughly double the volume to get the same cut through the walnut fat.","Pomegranate juice, or the juice from the seeds you are using as garnish","Red wine vinegar","pkhali","Pkhali (Georgian Walnut and Vegetable Pâtés)","Pkhali","ფხალი","georgia","Imereti",45,240,"easy",[560],"appetizer",[562,563,564,565],"vegan","vegetarian","gluten-free","dairy-free",[450,491,496,456,503],[568,571,573,575],{"alt":569,"src":570},"Three small Georgian walnut pâté balls in green, deep red and cream, topped with pomegranate seeds","\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero-4x3.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero-1x1.jpg",[550,578,579,491,496,580,503],"georgian appetizer","walnut pate","vegan meze","2026-08-20","dishroute-kitchen","Three small vegetable pâtés — spinach, beetroot and bean — each pounded with garlicky walnut paste, rolled into balls and studded with pomegranate seeds.",{"en":585},"\u002Frecipe\u002Fpkhali",{"items":587,"total":862,"page":468,"limit":863,"hasMore":864},[588,627,653,682,713,742,769,798,808,836],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"romanized":593,"countrySlug":554,"region":594,"baseServings":595,"prepMinutes":596,"cookMinutes":597,"restMinutes":598,"difficulty":599,"course":600,"diet":602,"mainIngredients":603,"images":609,"keywords":619,"publishedAt":581,"updatedAt":581,"authorSlug":582},"adjarian-khachapuri","Adjarian Khachapuri (Boat-Shaped Georgian Cheese Bread)","Adjarian Khachapuri","აჭარული ხაჭაპური","Acharuli khachapuri","Adjara",4,30,15,90,"medium",[601],"bread",[563],[604,605,606,607,608],"flour","mozzarella","feta","eggs","butter",[610,613,615,617],{"alt":611,"src":612},"Boat-shaped Georgian cheese bread with a golden crust, bubbling cheese and a raw egg yolk in the centre","\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-1x1.jpg",[620,621,622,623,624,625,626],"khachapuri","georgian cheese bread","adjarian","acharuli","sulguni","egg bread","caucasus",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"countrySlug":554,"region":632,"baseServings":595,"prepMinutes":596,"cookMinutes":633,"restMinutes":598,"difficulty":558,"course":634,"diet":635,"mainIngredients":636,"images":638,"keywords":648,"publishedAt":581,"updatedAt":581,"authorSlug":582},"badrijani-nigvzit","Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Paste)","Badrijani Nigvzit","ბადრიჯანი ნიგვზით","Kakheti",25,[560],[562,563,564,565],[637,450,456,503],"eggplant",[639,642,644,646],{"alt":640,"src":641},"Rolled fried aubergine slices filled with pale walnut paste, topped with pomegranate seeds and coriander","\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-1x1.jpg",[649,650,651,578,652,503,562],"badrijani nigvzit","eggplant rolls","walnut paste","aubergine",{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"countrySlug":554,"region":658,"baseServings":595,"prepMinutes":659,"cookMinutes":556,"difficulty":558,"course":660,"diet":662,"mainIngredients":663,"images":666,"keywords":676,"publishedAt":581,"updatedAt":581,"authorSlug":582},"chakhokhbili","Chakhokhbili (Georgian Chicken and Tomato Herb Stew)","Chakhokhbili","ჩახოხბილი","Kartli",20,[661],"main",[564,565],[664,665,479,476,456],"chicken","tomato",[667,670,672,674],{"alt":668,"src":669},"Georgian chicken stew in a wide pan, thick tomato and onion sauce scattered with fresh coriander and basil","\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-1x1.jpg",[654,677,678,679,680,681],"georgian chicken stew","tomato stew","coriander","tarragon","one pot chicken",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":554,"region":632,"baseServings":687,"prepMinutes":475,"cookMinutes":688,"restMinutes":689,"difficulty":599,"course":690,"diet":693,"mainIngredients":694,"images":696,"keywords":706,"publishedAt":581,"updatedAt":581,"authorSlug":582},"churchkhela","Churchkhela (Georgian Grape Must and Walnut Candy)","Churchkhela","ჩურჩხელა",8,60,1440,[691,692],"dessert","snack",[562,563,565],[450,695,604],"grapes",[697,700,702,704],{"alt":698,"src":699},"Rows of dark purple and amber churchkhela candles hanging on strings, one sliced to show walnuts inside","\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-1x1.jpg",[683,707,708,709,710,711,712],"georgian candy","grape must","walnut","tatara","no added sugar","kakheti",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":554,"region":718,"baseServings":455,"prepMinutes":633,"cookMinutes":719,"difficulty":599,"course":720,"diet":722,"mainIngredients":723,"images":726,"keywords":736,"publishedAt":581,"updatedAt":581,"authorSlug":582},"kharcho","Kharcho (Georgian Beef, Walnut and Sour Plum Soup)","Kharcho","ხარჩო","Samegrelo",130,[721],"soup",[564,565],[724,450,725,456,476],"beef-shank","rice",[727,730,732,734],{"alt":728,"src":729},"A deep bowl of thick reddish Georgian beef soup with rice, walnut oil on the surface and chopped coriander","\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-1x1.jpg",[714,737,738,709,739,740,741],"georgian soup","beef soup","tklapi","sour plum","mingrelian",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":554,"region":747,"baseServings":595,"prepMinutes":688,"cookMinutes":597,"restMinutes":475,"difficulty":748,"course":749,"diet":750,"mainIngredients":751,"images":754,"keywords":764,"publishedAt":581,"updatedAt":581,"authorSlug":582},"khinkali","Khinkali (Georgian Twisted Soup Dumplings)","Khinkali","ხინკალი","Khevsureti and Pshavi","hard",[661],[],[604,752,753,479,476],"ground-beef","ground-pork",[755,758,760,762],{"alt":756,"src":757},"A plate of pleated Georgian khinkali dumplings with twisted topknots, dusted with coarse black pepper","\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-1x1.jpg",[743,765,766,626,767,768],"georgian dumplings","soup dumplings","minced meat","pleated dumplings",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":554,"region":774,"baseServings":595,"prepMinutes":659,"cookMinutes":775,"restMinutes":776,"difficulty":558,"course":777,"diet":779,"mainIngredients":780,"images":781,"keywords":791,"publishedAt":581,"updatedAt":581,"authorSlug":582},"georgian-lobio","Lobio (Georgian Spiced Kidney Bean Stew)","Lobio","ლობიო","Racha and Imereti",105,480,[778,661],"side",[562,563,564,565],[479,450,456,476],[782,785,787,789],{"alt":783,"src":784},"A clay pot of thick Georgian red bean stew topped with chopped coriander, walnuts and pomegranate seeds","\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-1x1.jpg",[792,793,794,795,709,796,797],"lobio","georgian beans","kidney bean stew","vegan georgian","mchadi","fasting 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