Khinkali (Georgian: ხინკალი, Azerbaijani: xingal, Avar: ХинкIал, Chechen: Хи́нгал, Armenian: Խնկալի) are Caucasian dumplings filled with various fillings such as mushrooms or cheese, but mostly with spiced meat (usually beef and pork, sometimes mutton) with greens, onions and garlic. They are eaten plain, or with coarse black pepper. The meat filling is uncooked when the Khinkali is assembled, so when cooked the meat's juices are trapped inside the dumpling. To eat one must suck the juices while taking the first bite or the Khinkali will burst. 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 "kuchi" (Georgian კუჭი, belly button). The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.
The word khinkal is of Avar origin (khink-al, -al is a plural marker).[1]
[edit] See also
[edit] References
|
|
This article's factual accuracy is disputed. Please help to ensure that disputed facts are reliably sourced. See the relevant discussion on the talk page. (January 2012) |
[edit] External links
.jpg){kind=small}
