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Khinkali crop.jpg
Type Dumpling
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.
Cookbook: Khinkali  Media: Khinkali

Khinkali (Georgian: ხინკალი About this sound listen ) is a Georgian dumpling[1][2] which originated in the Georgian mountain 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 depending on area. Original recipe (so called khevsuruly) consisted only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. However the modern recipe used mostly especially in Georgian urban areas (so called qalaqury) consist herbs like parsley and cilantro. In Azerbaijan and other Muslim-majority areas the using beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat.

Khinkali is eaten plain, or with ground 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. To make khinkali juicier usually warm water or broth is added to the minced meat. 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 "k'uch'i" (Georgian: კუჭი, stomach).

There is widespread etiquette in Georgia to use only bare hands while consuming these dumplings, the using of utensils, like a fork, is not considered polite.

The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.


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