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Cottage Cheese Frittata with Tomatoes & Green Peppers
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Vegetarian Dinners
Georgian Beet Pkhali with Skillet Mchadi & Pomegranate
Earthy roasted beets and walnuts become a tangy herb-flecked spread, shaped over crisp corn cakes and finished with pomegranate for a striking meatless plate.
Directions
Roast the beets
Heat the oven to 425°F. Rub the beets with olive oil, wrap them together in foil and place on a small sheet pan. Roast for 45 to 60 minutes, until a paring knife slides through the centers. Open the packet carefully, cool for 10 minutes and slip off the skins.
Grind the walnut base
In a food processor, pulse the walnuts, garlic, coriander, fenugreek, optional cayenne and 3/4 teaspoon salt until finely ground but not oily. Add cilantro and dill and pulse 4 or 5 times.
Finish and chill the pkhali
Cut the warm beets into chunks and add them with the vinegar. Pulse until the mixture holds together but retains fine texture; do not purée it smooth. Taste for vinegar and salt. Cover and chill for 30 minutes while you make the mchadi.
Mix the mchadi dough
Combine the cornmeal and remaining 1/4 teaspoon salt. Stir in 1 cup warm water and knead briefly. Add more water 1 tablespoon at a time until the mixture holds when squeezed without becoming wet. Divide into 6 balls and flatten into 3-inch patties about 1/2 inch thick.
Cook the corn cakes
Heat a 12-inch cast-iron skillet over medium and add the neutral oil. Cook the mchadi in two batches for 4 to 5 minutes per side, until golden and firm; reduce the heat if the crust darkens before the centers set. Keep the first batch warm in a 200°F oven.
Shape the finished plate
Spoon or shape chilled beet pkhali onto each warm corn cake, matching the finished-dish presentation. Scatter with pomegranate seeds, cilantro and dill. Serve warm or at room temperature as a starter or light meal.
Why this works
Why it worksRoasting concentrates the beets without adding water, so the walnut mixture stays shapeable rather than loose.
Why it worksPulsing walnuts before adding beets distributes their oil and creates a fine binder while preserving visible herb and nut texture.
Why it worksCrisp, plain corn cakes contrast the cool tangy pkhali, while pomegranate supplies acidity and the jewel-like finish visible in the photograph.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon8-cup food processorShort pulses grind the walnuts and beets to a shapeable texture without turning the mixture oily or smooth.See current options →
Compare on Amazon12-inch cast-iron skilletEven retained heat gives the mchadi corn cakes a crisp golden crust while their centers set.See current options →
Compare on Amazon8-inch chef’s knifeA sharp blade handles roasted beets, herbs and garnish cleanly while preserving the composed presentation.See current options →
Swaps & notes
Easy swaps
- Use vacuum-packed plain cooked beets for speed, but pat them very dry and avoid pickled beets.
- For a gluten-free dish, use certified gluten-free cornmeal and confirm that all ground spices were processed without cross-contact.
- Serve the pkhali with toasted bread or cucumber rounds if you do not want to make mchadi.
Cook notes
- Wear gloves or use paper towels when peeling beets to limit staining.
- Do not run the processor continuously after adding walnuts; overprocessing turns them into paste and makes the pkhali greasy.
- Ground blue fenugreek is traditional in Georgian seasoning; regular ground fenugreek is more available and should be used lightly because it is stronger.
- For a mild shared plate, omit cayenne and offer chile alongside.
Storage
Refrigerate pkhali and mchadi separately in airtight containers for up to 4 days. Rewarm corn cakes in a 350°F oven for 8 minutes and serve the pkhali cool or at room temperature. Freeze pkhali for up to 1 month; thaw overnight and stir before shaping.
Questions
Why is my beet pkhali too loose to shape?
The beets likely carried excess water. Pulse in 2 tablespoons additional toasted walnuts, chill for 30 minutes and shape only when the mixture is cold.
Can I make pkhali a day ahead?
Yes. Its flavor improves after several hours. Refrigerate it airtight, then let it stand 20 minutes before serving and add the pomegranate and herbs at the last moment.
Why are my mchadi cracking?
Cornmeal has no gluten, so a few edge cracks are normal. If patties split apart, knead in warm water 1 tablespoon at a time and compress them firmly before frying.
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Georgian Beet Pkhali with Skillet Mchadi & Pomegranate
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1. Roast the beetsHeat the oven to 425°F. Rub the beets with olive oil, wrap them together in foil and place on a small sheet pan. Roast for 45 to 60 minutes, until a paring knife slides through the centers. Open the packet carefully, cool for 10 minutes and slip off the skins.
2. Grind the walnut baseIn a food processor, pulse the walnuts, garlic, coriander, fenugreek, optional cayenne and 3/4 teaspoon salt until finely ground but not oily. Add cilantro and dill and pulse 4 or 5 times.
3. Finish and chill the pkhaliCut the warm beets into chunks and add them with the vinegar. Pulse until the mixture holds together but retains fine texture; do not purée it smooth. Taste for vinegar and salt. Cover and chill for 30 minutes while you make the mchadi.
4. Mix the mchadi doughCombine the cornmeal and remaining 1/4 teaspoon salt. Stir in 1 cup warm water and knead briefly. Add more water 1 tablespoon at a time until the mixture holds when squeezed without becoming wet. Divide into 6 balls and flatten into 3-inch patties about 1/2 inch thick.
5. Cook the corn cakesHeat a 12-inch cast-iron skillet over medium and add the neutral oil. Cook the mchadi in two batches for 4 to 5 minutes per side, until golden and firm; reduce the heat if the crust darkens before the centers set. Keep the first batch warm in a 200°F oven.
6. Shape the finished plateSpoon or shape chilled beet pkhali onto each warm corn cake, matching the finished-dish presentation. Scatter with pomegranate seeds, cilantro and dill. Serve warm or at room temperature as a starter or light meal.