Georgian chicken pkhali

For the dressing, place walnuts, chicken broth, garlic, cilantro, khmeli-suneli, paprika, and salt in a blender. Blend into a thick smooth paste; if it is too dense, add a little more broth.

Finely chop the cooked chicken. Boil or roast the beetroot until tender, grate it finely, and squeeze out excess moisture so the pkhali holds its shape.

Mix the walnut dressing with the chicken and beetroot. Shape into small balls of 20-40 g, using gloves to avoid staining your hands. Serve cold with cilantro and chopped walnuts.