Mkhlvani

Mkhlvani is a traditional Georgian dish, closely related to the wider family of walnut-based pâtés known as mkhali. Originating in the Caucasus region, it is particularly associated with Tbilisi, where this cold appetizer is a staple of local eateries. According to food blogger Sentieri Golosi, a notable venue for mkhlvani is Sulico in Tbilisi, which serves a version that exemplifies the dish’s classic character.

Key ingredients for mkhlvani typically include a base of finely chopped or puréed cooked vegetables—such as spinach, beetroot, eggplant, or green beans—mixed with a generous amount of ground walnuts, garlic, and fresh cilantro. The mixture is bound with a touch of wine vinegar or pomegranate syrup, and seasoned with dried spices like blue fenugreek, marigold, and cayenne. A great version is distinguished by its creamy yet slightly granular texture, the balance of tangy and nutty flavors, and the ability to let the primary vegetable’s sweetness shine through without being overwhelmed by the walnuts. The dish should be served chilled, often garnished with pomegranate seeds and walnut halves.

Regional variations across Georgia mainly involve the choice of vegetable base: coastal areas might favor spinach, while the eastern fertile plains use more beetroot. Some kitchens add a hint of lemon zest or fresh tarragon for brightness. Regardless of the variant, mkhlvani remains a celebrated example of Georgian appetizer cuisine, and Sulico’s rendition, as documented by Sentieri Golosi, offers a faithful taste of this heritage.