Vegetable Pâté (Mkhali)

Vegetable Pâté (Mkhali)

Georgian beet and walnut mkhali gets a tangy lift from vinegar and fresh herbs.

Total 2 hr 5 min Makes 4 servings Calories 180/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover

Allergens

Tree nuts

Mkhali is a traditional Georgian vegetable pâté made by finely chopping or grating cooked beets and blending them with ground walnuts, garlic, and herbs. The walnut paste binds the vegetables into a dense, spreadable mixture that balances earthy sweetness with sharp vinegar and spice. Serve it chilled as a starter with bread or alongside other Georgian dishes.

Ingredients

  • 1 1/2 pounds beets, trimmed
  • 3/4 cup walnuts
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground fenugreek
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon salt
  • 2 tablespoons pomegranate seeds, for garnish

Method

  1. Place the whole beets in a 6-quart saucepan and cover with water. Bring to a boil over high heat.

  2. Reduce heat to a simmer and cook the beets until a knife slides in easily, 40 to 50 minutes depending on size.

  3. Drain the beets and let cool until safe to handle, about 15 minutes, then peel.

  4. Grate the peeled beets on the fine side of a box grater into a medium bowl, or pulse in a food processor until finely chopped.

  5. In a food processor, pulse the walnuts, garlic, coriander, fenugreek, and cayenne until finely ground and starting to clump into a paste.

  6. Add the grated beets, onion, vinegar, cilantro, and salt to the walnut paste and pulse until evenly combined but still textured.

  7. Taste and adjust salt and vinegar as needed, then transfer to a serving dish and press into a compact mound.

  8. Cover and refrigerate until chilled, at least 1 hour, to let the flavors meld.

  9. Garnish with pomegranate seeds just before serving.

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    Vegetable Pâté (Mkhali)

    Mkhali is a traditional Georgian vegetable pâté made by finely chopping or grating cooked beets and blending them with ground walnuts, garlic, and herbs. The walnut paste binds the vegetables into a dense, spreadable mixture that balances earthy sweetness with sharp vinegar and spice. Serve it chilled as a starter with bread or alongside other Georgian dishes.

    2 hr 5 min 4 servings 180 cal

    Ingredients

    • 1 1/2 pounds beets, trimmed
    • 3/4 cup walnuts
    • 2 cloves garlic, minced
    • 1 small onion, finely chopped
    • 2 tablespoons red wine vinegar
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground fenugreek
    • 1/8 teaspoon cayenne pepper
    • 2 tablespoons fresh cilantro, chopped
    • 1 teaspoon salt
    • 2 tablespoons pomegranate seeds, for garnish

    Method

    1. 1

      Place the whole beets in a 6-quart saucepan and cover with water. Bring to a boil over high heat.

    2. 2

      Reduce heat to a simmer and cook the beets until a knife slides in easily, 40 to 50 minutes depending on size.

    3. 3

      Drain the beets and let cool until safe to handle, about 15 minutes, then peel.

    4. 4

      Grate the peeled beets on the fine side of a box grater into a medium bowl, or pulse in a food processor until finely chopped.

    5. 5

      In a food processor, pulse the walnuts, garlic, coriander, fenugreek, and cayenne until finely ground and starting to clump into a paste.

    6. 6

      Add the grated beets, onion, vinegar, cilantro, and salt to the walnut paste and pulse until evenly combined but still textured.

    7. 7

      Taste and adjust salt and vinegar as needed, then transfer to a serving dish and press into a compact mound.

    8. 8

      Cover and refrigerate until chilled, at least 1 hour, to let the flavors meld.

    9. 9

      Garnish with pomegranate seeds just before serving.