Ekala Pkhali

Ekala (Smilax excelsa) is a type of wild, perennial plant which is used in the kitchen of the Western Georgia, typically in the Imereti and Guria regions. Ekala pkhali is very healthy, vegetarian appetizer.


  • 500 g ekala
  • 150 g walnuts, minced
  • 2 tbsp fresh coriander, cut
  • 2 tbsp fresh parsley, cut
  • 2 cloves garlic, minced
  • 1 tbsp white wine vinegar
  • cayenne pepper, powdered, to taste
  • salt to taste
  • pomegranate seeds, to garnish


  1. Place the water in a medium pot and bring to the boil. Place ekala stems in a boiling water and cook for 8-10 minutes, until wilted. Remove cooked ekala from the pot, drain in a colander and allow cooling completely. When cooled, squeeze with your hands to remove excess liquid. Cut ekala in small pieces.

  2. Place walnuts, cilantro, parsley, vinegar, garlic, salt and cayenne pepper in a food processor. Mix until well combined. Combine the ekala and walnut sauce in a large bowl. Serve with pomegranate seeds.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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