Carrot Pkhali
Carrot and walnuts provide fiber, carotenoids, and beneficial fats, while fresh herbs add a bright aroma. This light pkhali with lemon and utscho-suneli works well as a chilled appetizer or vegetable spread.
Prepare the ingredients: carrot (300 g), walnuts (10 g), garlic (10 g), parsley (10 g), cilantro (10 g), olive oil (10 g), lemon (10 g), utscho-suneli (1 g), and table salt (5 g). The carrot should be boiled or roasted until tender, then cooled, peeled, and cut into pieces.
Pass the carrot, walnuts, herbs, garlic, and olive oil through a meat grinder. If you do not have one, grate the carrot finely and chop the other ingredients thoroughly.
Add the lemon, utscho-suneli, and table salt. Mix, gently squeeze out excess moisture if needed, shape small pkhali, and chill before serving.
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