Khinkali
Sign in to saveKhinkali () is a dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat, fish or vegetables and spices. Khinkali originate in the mountainous regions of eastern Georgia. The invention of the dish is credited to the Mokhevians, as well as the Pshavians, Mtiuletians, and Khevsurians. Traditionally, khinkali are made with coarsely chopped meat. In the mountain areas, this method of preparation is still used.
Key facts
- Food.name
- Khinkali
- Food.image
- Khinkali, Restaurant Aragvi.jpg
- Food.country
- Georgia
- Food.region
- Mtskheta-Mtianeti
- Food.type
- Dumpling
- Food.served
- Hot
- Food.main_ingredient
- Filling: Spiced meat (beef, pork, or lamb), herbs, carum, cumin, satureja, chili pepper, onions, and garlic. Cheese, potato, or mushroom fillings are alternatives to meat.
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Article
7 sectionsContents
- Ingredients
- Etiquette
- Origins
- Regions
- See also
- References
- External links
Khinkali () is a dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat, fish or vegetables and spices. Khinkali originate in the mountainous regions of eastern Georgia. The invention of the dish is credited to the Mokhevians, as well as the Pshavians, Mtiuletians, and Khevsurians. Traditionally, khinkali are made with coarsely chopped meat. In the mountain areas, this method of preparation is still used.
==Ingredients== Khinkali fillings vary from area to area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb, beef or pork mixed), onions, chili pepper, salt, and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and coriander. Mushrooms, potatoes, or cheese may be used in place of meat. Beef or lamb is usual in halal and kosher, which never include pork for religious reasons.