Khinkali
“Georgian pleated soup dumplings filled with spiced meat and broth, eaten by hand with a twist of the top knot.”
Flour
Onion
Cilantro
Cumin
Black Pepper
BeefWhere it comes from
Khinkali, a beloved staple of Georgian cuisine, emerged in the mountainous regions of Georgia, likely during the 13th century. These pleated dumplings, typically filled with spiced meat and rich broth, are not just a dish but a social experience, often shared among friends and family. Interestingly, the number of pleats on a khinkali can indicate the skill of the cook.
On the Palate
What goes into it
How it's made
- 1
Prepare the dough by mixing flour and water until a smooth consistency is achieved, then let it rest.
- 2
For the filling, combine ground meat with spices, herbs, and broth, ensuring a juicy mixture.
- 3
Roll out the dough into circles, fill with the meat mixture, and fold to create pleats before boiling.
- 4
Cook the dumplings in salted water until they float, indicating they are done.
- 5
Serve hot, with a sprinkle of black pepper and a twist of the top knot to enjoy by hand.
