Pkhali

{{Short description|Georgian dish of chopped and minced vegetables}}

{{Infobox prepared food

| image = Pkhali, Badrijani and Ajika.jpg

| image_size = 250px

| caption = Spinach pkhali (right corner) with badrijani & ajika

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| country = Georgia

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Pkhali ({{lang-ka|ფხალი}}) is a traditional GeorgianSilk Road Revisited, p. 239, Julie HillRecipes From Around The World, Ian Newton, PkhaliAuthentic Russian Cookbook, Greg Rosewood, PkhaliOlive Trees and Honey: A Treasury of vegetarian Recipes from Jewish Communities around the World, Gil Marks, Georgian Vegetable SaladsA Moveable Feast, p. 83, Anthony Bourdain, Pico Iyer, Mark Kurlansky. 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.Darra Goldstein, The Georgian Feast: The vibrant Culture and savory Food of the Republic of Georgia, p. 106, 160. The common ingredient of all variations of pkhali is puréed walnut sauce.{{Cite book|title=Encyclopedia of Jewish Food|last=Gil Marks|publisher=HMH|year=2010|isbn=9780544186316}} In Georgian restaurants, pkhali is usually served in three types: spinach, beetroot and white beans.{{Cite web|url=http://chesnokblog.com/blog/2017/4/19/pkhali|title=Vegetable Pâté with Walnut and Garlic (Pkhali)|website=Chesnok|language=en-US|access-date=2018-12-10}}