Khasheria’s pkhali is a signature reinterpretation of the classic Georgian vegetable paste. Where pkhali is traditionally made with greens, walnuts, garlic and vinegar, the kitchen adds tahini to give it a smoother, hummus-like character.
The dish is a clear example of chef Tekuna Gachechiladze’s reputation for taking Georgian recipes and reworking them with global techniques.
What's good
- Creative twist on a Georgian staple
- Lighter, smoother texture
Trade-offs
- Departs from the traditional recipe
- Small starter portion
