World Cuisines

Khinkali

Georgia

Georgia's giant soup dumplings: twisted dough purses of spiced minced meat and broth, held by the stem, flipped, peppered and eaten by hand — the stem never eaten.

What it is

Georgia's giant soup dumplings: twisted dough purses of spiced minced meat and broth, held by the stem, flipped, peppered and eaten by hand — the stem never eaten. Ingredients: flour, water, salt (dough); filling: beef, pork and lamb mince, onion, cumin, caraway, chile, cilantro, water for brothiness; black pepper to serve. Recipe: 1) Knead a firm dough; roll small rounds thick at the centre. 2) Season mince with onion and spices; add water. 3) Gather the dough over the filling into many pleats; twist into a stem (kuchi). 4) Boil in salted water until they float and swell. Serve: upside-down by the stem, with black pepper — broth first sip, then the bite. Flavor: juicy, peppery, caraway-warm. History: khinkali come from the mountain regions (Mtiuleti, Pshavi, Khevsureti), where herders needed a whole meal in one hand-warmer; Tbilisi's khinkali houses made them urban legend. See also: Khachapuri, Churchkhela.

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