Khinkali

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Khinkali
ხინკალი
Khinkali crop.jpg
Alternative name(s) Kudi, kuchi
Place of origin Georgia
Main ingredient(s) Filling: spiced meat (beef. pork, or lamb), herbs, onions, garlic. Cheese, potato or mushroom fillings are alternatives to meat.
  • [[wikibooks:Cookbook:Khinkali
    ხინკალი |Cookbook:Khinkali
    ხინკალი ]]
  • [[commons:Special:Search/Khinkali
    ხინკალი|Khinkali
    ხინკალი]]

Khinkali (Georgian: ხინკალი About this sound listen ) is a Georgian dumpling[1][2] which originated in the Georgian regions of Pshavi, Mtiuleti and Khevsureti.[3] Varieties of Khinkali spread from there across different parts of the Caucasus.[4] Khinkali is filled with various fillings, mostly with spiced meat (usually beef and pork in Georgia, beef in Azerbaijan and other Muslim-majority areas, and sometimes lamb), herbs (usually coriander), and onions. Mushrooms, potatoes, or cheese may be used in place of meat.

Khinkali is eaten plain, or with coarse black pepper. The meat filling is uncooked when the Khinkali is assembled, so when cooked the juices of the meat are trapped inside the dumpling. The 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 "kuchi" (Georgian კუჭი, belly button). The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their Khinkali.

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External links[edit]

Khinkali recipe in HD video- English