I have made phkali several times and this is a great base recipe. Here are my tweaks: I like to saute the onions and garlic in a small amount of olive oil to soften the flavors. I've also used balsamic vinegar instead of red wine vinegar, with great results. I've also tossed the beets in the food processor to make a dip/spread for a party and served with lavash. And finally, I think this tastes best after sitting in the fridge for a day.
Although slightly biased because I am not a beet fan, I figured that I would try a new recipe for beets to see if my tastes have changed. I made this recipe and could not stand it. My suggestion for anyone preparing to make this, if you are not a beet fan, do not make it.Read More