Leek Pkhali (Georgian Vegetable Pâté) – Saveur

Bittersweet walnuts enrich this plant-based Baltic spread.
You could call Tekuna Gachechiladze the pkhali queen of Tbilisi for her mouthwatering, innovative takes on Georgia’s traditional vegetable-walnut spreads. Pkhali can be made with any cooked vegetable—traditional choices include beet, spinach, carrot, and green bean—but Gachechiladze eschews those for sweet, melty leeks, which she purées with walnuts, cilantro, and spices. Tahini and olives are unorthodox add-ins that today’s Georgians happily get behind.    
This recipe is adapted from a dish made by Tekuna Gachechiladze, chef of Café Littera and Khasheria in Tbilisi, Georgia.
Featured in: “The Walnut Whisperers of Georgia.”

Put away the piping bag: This Southern riff on the classic Hanukkah donut recipe is easier—and boozier—than the original.
A simple, juicy bird shines alongside this richly spiced walnut gravy.
Tender brisket in a spicy, walnutty braise.
Want more Saveur?
Get the world’s best recipes and kitchen tips in your inbox.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Registration on or use of this site constitutes acceptance of our Terms of Service.
© 2021 Recurrent. All rights reserved.