Name: Ekala Pkhali
Prep time: 25 min
Cook time: 10 min
Total time: 2 h 5 min
Cuisine: Georgian
Ingredients: 500 g tender food-grade ekala shoots (Smilax excelsa), washed; hard leaves and tough lower stems removed; 150 g shelled walnuts, finely ground; 20 g fresh cilantro leaves, finely chopped; 15 g fresh flat-leaf parsley, finely chopped; 10 g fresh dill, finely chopped; 8 g garlic, finely minced; 20 ml white wine vinegar, add gradually; 2 g ground coriander; 1 g ground blue fenugreek (utskho suneli); 4 g fine salt; 0.3 g ground cayenne pepper, or to taste; 30 g pomegranate arils, optional, for serving

A platter of chopped ekala shoots bound with walnut and herb paste.

Yield4 appetizer servings

Serving basisOne-quarter of the finished mixture

DifficultyEasy

DietVegan; contains tree nuts

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The dish

About Ekala Pkhali

Tender ekala shoots are folded into a garlicky walnut-and-herb mixture for this distinctive Georgian cold appetizer.

Ekala is the Georgian name for young shoots of Smilax excelsa, a seasonal green used especially in Imeretian cooking and elsewhere in western Georgia. It belongs to the wider pkhali family, where cooked greens are combined with walnuts and seasonings. Family recipes vary, so this measured version is one practical interpretation.

Use only food-grade shoots sold as ekala or identified with certainty by a knowledgeable local producer. Do not gather wild plants from a photo or online description; if the plant's identity is uncertain, do not eat it. Remove tough lower stems and hard leaves, then simmer the tender shoots until soft.

A cold rinse helps keep the shoots green, and draining them thoroughly prevents a watery pkhali. Chop them coarsely so the finished appetizer keeps some texture. Serve chilled with bread or mchadi; pomegranate is optional.

Cook the dish

Ingredients

Georgian Smilax Shoot and Walnut Appetizer (ეკალა)

Ekala

500 gtender food-grade ekala shoots (Smilax excelsa), washed; hard leaves and tough lower stems removed

Walnut and herb mixture

150 gshelled walnuts, finely ground
20 gfresh cilantro leaves, finely chopped
15 gfresh flat-leaf parsley, finely chopped
10 gfresh dill, finely chopped
8 ggarlic, finely minced
20 mlwhite wine vinegar, add gradually
2 gground coriander
1 gground blue fenugreek (utskho suneli)
4 gfine salt
0.3 gground cayenne pepper, or to taste

Garnish

30 gpomegranate arils, optional, for serving

Method

Check and prepare the shoots. Use only food-grade ekala sold under that name or shoots certainly identified as Smilax excelsa by a knowledgeable local producer. Wash carefully; remove hard leaves and tough lower stems. If the identity is uncertain, do not use the plant.
Simmer until tender. Bring a large pot of water to a boil. Add the prepared shoots, cover and simmer for 8–10 minutes, until tender.
Cool and drain. Drain the shoots and cool them under cold running water for about 30 minutes. Transfer to a colander and let them drain for 30 minutes more. Press lightly only if needed, then chop coarsely.
Make the walnut mixture. Grind the walnuts finely. Mix with garlic, cilantro, parsley, dill, coriander, blue fenugreek, salt and cayenne until cohesive.
Combine and chill. Fold the chopped shoots into the walnut mixture. Add vinegar gradually, tasting until balanced. Cover and refrigerate for at least 30 minutes.
Serve and store. Serve chilled, with optional pomegranate. Refrigerate leftovers promptly at or below 4°C and use within 2–3 days. Do not leave the dish at room temperature for more than 2 hours. Contains walnuts.

Practical guidance

Tips for success

Buy correctly identified, food-grade ekala shoots; never eat uncertain wild plants.
Use the tender tips and soft stems, removing tough portions before cooking.
Drain the shoots well after cooling so the walnut mixture stays cohesive.

Practical notes

Preserve the green color. Rinse the cooked shoots under cold running water after draining, then let them drain fully before chopping.

Keep some texture. Chop the shoots coarsely rather than blending them into a smooth purée.

Serving. Ekala pkhali is served cold as an appetizer. Hot mchadi or bread makes a useful accompaniment; pomegranate is optional.

Nutrition per serving

Estimated nutrition per serving

Serving size: One-quarter of the mixture
Energy: About 285 kcal
Carbohydrates: About 11 g
Protein: About 10 g
Fat: About 25 g
Fibre: About 6 g
Sodium: About 550 mg

These are approximate values for the listed ingredients and four portions. The edible shoot portion, draining and optional garnish can change the final values.

Allergens and food safety

This recipe contains walnuts, a tree nut. Prevent cross-contact and check packaged spices for allergen statements. Use only food-grade shoots identified with certainty as Smilax excelsa; do not eat wild plants based on photographs or guesses. Wash the shoots under clean running water and cook until tender. Refrigerate the finished pkhali promptly at or below 4°C. Do not leave it at room temperature for more than 2 hours; use refrigerated leftovers within 2–3 days.

The result

Tender, coarsely chopped ekala is bound with a savoury mixture of walnuts, garlic, herbs and Georgian spices.
Chilling firms the appetizer for serving; optional pomegranate adds a bright, juicy accent.