Khinkali
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Type | Dumpling |
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Place of origin | Georgia |
Main ingredients | Filling: spiced meat (beef, pork, or lamb), herbs, onions, and garlic. Cheese, potato, or mushroom fillings are alternatives to meat. |
Khinkali (Georgian: ხინკალი
Khinkali is eaten plain or with ground black pepper. The meat filling is uncooked when khinkali is assembled, so when it is cooked, the juices of the meat are trapped inside the dumpling. To make khinkali juicier usually warm water or broth is added to the minced meat. Khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting. The top, where the pleats meet, is tough, and is not supposed to be eaten, but discarded to the plate so that those eating can count how many they have consumed. In Georgia, this top is called the kudi (Georgian: ქუდი, "hat") or k'uch'i (Georgian: კუჭი, "stomach").
There is a widespread etiquette in Georgia to use only one's bare hands while consuming these dumplings; the using of utensils, like a fork, is considered impolite.
The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.
See also
References
- ↑ The World Cookbook for Students, Volume 1 by Jeanne Jacob, Michael Ashkenazi
- ↑ The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein
- ↑ Georgia: in the Mountains of Poetry by Peter Nasmyth, 2006
- ↑ Armenian food: fact, fiction & folklore by Irina Petrosian, David Underwood, 2006
External links
Wikimedia Commons has media related to Khinkali. |