Pkhali of Hen
Pkhali of Hen Recipe - A Georgia Specialty
Introduction
Pkhali of Hen is a traditional Georgian dish that is both flavorful and nutritious. This dish is made with tender hen meat, a variety of fresh herbs, walnuts, and spices, creating a unique and delicious flavor profile.
History
Pkhali of Hen has been a popular dish in Georgian cuisine for centuries. It is often served at special occasions and celebrations, as it is considered a delicacy. The combination of tender hen meat with the rich flavors of walnuts and fresh herbs makes this dish a favorite among many.
Ingredients
How to prepare
- Boil a hen.
- Remove the meat from the bones and cut it into small pieces.
- Prepare the seasoning: crush walnuts, then garlic, saffron, pepper, and salt together.
- Finely chop dill, coriander, spring onion, and salad leaves.
- Combine the mixture, add pomegranate, vinegar, and some broth.
- Season the hen pieces with the prepared seasoning.
- Boil spinach or cabbage.
- Grind vegetables using a mincing machine.
Variations
- Substitute chicken for hen meat if desired.
- Add a touch of honey to the walnut mixture for a hint of sweetness.
- Use different herbs such as mint or parsley for a unique flavor profile.
Cooking Tips & Tricks
Be sure to boil the hen until it is tender and easily falls off the bone.
- Use fresh herbs for the best flavor, and chop them finely for a more even distribution throughout the dish.
- Season the hen meat well with the walnut and herb mixture for maximum flavor.
- Be careful not to overcook the spinach or cabbage, as they should still have a slight crunch to them.
Serving Suggestions
Pkhali of Hen is traditionally served as an appetizer or side dish. It pairs well with fresh bread or crackers, and can also be served with a side of pickled vegetables for added flavor.
Cooking Techniques
Boil the hen until tender, then remove the meat from the bones and cut into small pieces.
- Prepare the walnut and herb mixture, then combine with the hen meat and other ingredients.
- Serve chilled for the best flavor.
Ingredient Substitutions
Use chicken or turkey as a substitute for hen meat.
- Use almonds or pecans instead of walnuts if desired.
- Substitute red wine vinegar for the vinegar in the recipe.
Make Ahead Tips
Pkhali of Hen can be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover the dish with plastic wrap or a lid to keep it fresh.
Presentation Ideas
Serve Pkhali of Hen on a platter garnished with fresh herbs and pomegranate seeds for a beautiful presentation. You can also mold the mixture into small balls for a more elegant look.
Pairing Recommendations
Pkhali of Hen pairs well with a variety of dishes, including grilled meats, roasted vegetables, and rice pilaf. It also goes well with a glass of Georgian red wine or a refreshing cucumber mint cocktail.
Storage and Reheating Instructions
Store any leftovers of Pkhali of Hen in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stovetop until warmed through.
Nutrition Information
Calories per serving
Calories: 300 per serving
Carbohydrates
Carbohydrates: 12g per serving
Fats
Total Fat: 18g per serving
Saturated Fat: 2g per serving
Proteins
Protein: 24g per serving
Vitamins and minerals
Iron: 4mg per serving
Vitamin C: 15mg per serving
Alergens
Contains: Tree nuts (walnuts)
Summary
Pkhali of Hen is a nutrient-dense dish that is high in protein and healthy fats. It is also a good source of iron and vitamin C, making it a nutritious choice for a meal.
Summary
Pkhali of Hen is a delicious and nutritious dish that is perfect for special occasions or everyday meals. With its rich flavors and nutrient-dense ingredients, this dish is sure to become a favorite in your recipe repertoire.
How did I get this recipe?
The first time I saw this recipe, I was immediately hooked. It was during my travels to Georgia, a country known for its rich culinary tradition. I had the pleasure of dining at a local restaurant where I tried a dish called Pkhali of Hen. It was a unique and delicious dish made with shredded chicken mixed with a variety of herbs and spices, then shaped into small patties and served with a tangy walnut sauce.
I was so impressed by the flavors and textures of this dish that I begged the chef to share the recipe with me. He laughed and told me that the recipe was a closely guarded secret passed down through generations of his family. But after some persuasion and a promise to keep the recipe within the family, he agreed to teach me how to make it.
I spent the next few days learning the intricate steps and techniques required to make Pkhali of Hen. The first step was to cook the hen until it was tender and easily shredded. This was done by simmering the hen in a flavorful broth made with onions, garlic, and a blend of Georgian spices.
Once the hen was cooked, I carefully shredded it into small pieces and set it aside. The next step was to prepare the herb mixture that would give the dish its unique flavor. I chopped fresh cilantro, parsley, and dill, then mixed them together with grated garlic, ground coriander, and a hint of cayenne pepper for a bit of heat.
I combined the shredded hen with the herb mixture and gently folded everything together until it was well mixed. The next step was shaping the mixture into small patties, which I did with the help of a small mold to ensure they were all uniform in size.
While the patties were chilling in the refrigerator, I prepared the walnut sauce that would accompany the dish. I toasted walnuts until they were fragrant and slightly browned, then ground them into a fine paste using a mortar and pestle. I added a splash of red wine vinegar, olive oil, and a touch of honey to the walnut paste, then adjusted the seasoning with salt and pepper until it was just right.
When everything was ready, I plated the Pkhali of Hen, garnishing each patty with a sprinkle of fresh herbs and a drizzle of the walnut sauce. The dish was a triumph, with its complex flavors and textures coming together beautifully on the plate.
I was so proud of my accomplishment and couldn't wait to share the recipe with my family and friends. They were all impressed by the dish and marveled at how I had managed to recreate the flavors of Georgia in my own kitchen.
From that day forward, Pkhali of Hen became a staple in my recipe repertoire. I would often make it for special occasions and family gatherings, and it never failed to impress. The dish had a special place in my heart, not just because of its delicious taste, but because of the memories of my time in Georgia and the kind chef who had shared his family recipe with me.
As I grew older, I continued to experiment with different variations of Pkhali of Hen, adding my own twists and tweaks to the traditional recipe. But no matter how many times I made it, the dish always reminded me of that first magical encounter in Georgia and the joy of learning something new and delicious.
So if you ever find yourself craving a taste of Georgia, I urge you to try making Pkhali of Hen. It may take some time and effort, but the end result will be well worth it. And who knows, maybe you'll create your own special memories and stories to pass down to future generations, just like I have.
Categories
| Cabbage Recipes | Chicken Recipes | Dill Recipes | Georgian Meat Dishes | Georgian Recipes | Pomegranate Recipes | Saffron Recipes | Spinach Recipes | Walnut Recipes |