Ingredients
4 servingsPickled jonjoli400 g
Onion1 pcs
Coriander1 bunch
Kakhetian sunflower oil4 tbsp
Wine Vinegarto taste
Preparation
1
When you remove the jonjoli from the pickle juice, of course, squeeze it well and be sure to taste it: if it is too salty or sour, soak it in cold water for 15 minutes beforehand, and then squeeze it again by hand. Cut the onion into extremely thin sieges and finely chop the coriander. Place the jonjoli in a bowl (deep bowl), sprinkle with chopped onions, coriander, drizzle with Kakhetian oil and vinegar if desired. Mix gently by hand and serve deliciously.
Rate this recipe
Share
Similar recipes
Cabbage Pkhali with walnuts
The dish is distinguished by a gentle structure, a nutty aroma and a spicy, moderately spicy taste.
Eggplant with walnuts
The King of Pkhaleuli Khemsi - Walnut Eggplant!
Stuffed eggplant and pepper
Baked and fried vegetables with an original filling of walnuts and herbs.
Red Beetroot Pkhali
Red beet pkhali is a distinctive, traditional cold dish of Georgian cuisine, which is distinguished by both useful properties.
Fuchkholia
Fuchkholia is a traditional Megrelian dish, the name of which means "crushed" or "crushed" in translation from Megrelian.
Gebzhalia
Gebzhalia is a traditional, surprisingly tender and aromatic Megrelian dish that is a real bliss for cheese lovers.
Ekala Pkhali
Perhaps the genius was the one who prepared pkhali from thorns for the first time.... Oh, hunger and hardship, what I said...
Potato & Flour Balls
Potato Pillows: Delicious crispy balls that are perfect for all family members
Comments (0)
Sign in — You need to sign in to comment.
No comments yet. Be the first!