Assorted "Leila"
Assorted "Leyla" consists of six types of pkhali: spinach, green and red beans (lobio), beets, cabbage and eggplant, corn cakes mchadi, suluguni of two types: regular and smoked, as well as Georgian pickles (pepper, wild garlic, tomatoes ).
Ingredients
Servings 4-6- 280 g white cornmeal
- 280 g warm water
- vegetable oil for frying
- 350 g eggplant
- 50 g red onion
- 7 g hot green pepper
- 50 g green cilantro
- 120 g walnuts
- 10 g vinegar
- salt and garlic to taste
- 250 g green beans
- 120 g walnuts
- 20 g red onion
- 1/2 tsp. utsho-suneli
- 40 g green cilantro
- 5 g adjika
- salt, hot pepper and garlic to taste
- 350 g white cabbage
- 120 g walnuts
- 20 g onion
- 1/2 tsp. utsho-suneli
- 20 g green cilantro
- 20 g adjika
- salt, hot pepper and garlic to taste
- 250 g red beans
- 120 g walnuts
- 20 g red onion
- 60 g green cilantro
- salt, spicy pepper and garlic to taste
- 400 g boiled beets, grated on a coarse grater
- 150 g walnuts
- 40 g green cilantro
- 5 g adjika
- salt, hot pepper and garlic to taste
- 250 g spinach
- 120 g walnuts
- 20 g onion
- 40 g green cilantro
- 5 g adjika
- Salt, hot pepper and garlic to taste
Cooking
Step 1
For the spinach pkhali, boil the spinach and chop finely. Onion, garlic, cut down very finely. Turn the walnuts through a meat grinder or chop in a blender. Mix all the ingredients thoroughly, add adjika and salt (add salt carefully, adjika is already salty). Form small balls, press lightly and give an oblong shape.
Step 2
Prepare other types of pkhali in the same way, boiling the main ingredient until tender.
Step 3
To prepare mchadi, knead the dough well from cornmeal and water, form round cakes and fry in a pan in vegetable oil.
Step 4
Arrange assorted pkhali, mchadi, cheeses and pickles on a plate. Decorate with greenery.