Khinkali
Georgian large dumplings with a juicy meat broth inside
Ingredienti
- farina di frumento500 g
- carne macinata mista di manzo e maiale500 g
- cipolla2 pz
- coriandolo fresco30 g
- cumino macinato0.5 cucchiaino
- pepe nero1 cucchiaino
- sale1 a piacere
- acqua ghiacciata220 ml
Istruzioni
Dough: flour + salt + ice water; knead into a firm ball. Rest for 30 minutes.
Filling: beef-pork mince + finely chopped onion + cilantro + cumin + pepper + salt + water (50 ml).
Roll out circles ø10–12 cm; place 1.5 tbsp of filling in the centre.
Fold into pleats like an accordion (min. 12 pleats), twisting into a knot.
Cook in salted boiling water for 12–15 minutes after they float to the surface.
Serve hot — hold by the tail, bite from the side and drink the broth.
Altre ricette
Ajapsandali
Georgian vegetable stew with eggplant, peppers, tomatoes, and herbs.
Achma
A baked family dish with layers, filling, or sauce.
Badrijani Nigvzit
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Bazhe Walnut Sauce
A traditional appetizer, salad, or sauce with the region’s characteristic flavor.