Khinkali (Georgian ხინკალი) is a Georgian cuisine dish from the mountainous regions of Pshavi, Mtiuleti and Khevsureti in Georgia, which has become widespread in other regions of the Caucasus and throughout the former USSR. Variety of dumplings.
Georgian khinkali in composition and method of preparation differ significantly from the Dagestan and Azerbaijani khinkali, which is a different type of dish.
The filling for khinkali is made from beef / veal or pork (a common option is beef with pork), less often lamb or lamb. The filling can be chopped (classic) or in the form of minced meat. Many different spices and herbs are added to it without fail. There are also khinkali with cheeses (cheese is more often suluguni), which are a substitute for meat dishes for vegetarians, and also add variety to Georgian cuisine rich in meat dishes. A purely vegetarian dish is khinkali with mushrooms. In khinkali with a large assortment, mushrooms with cheese, turkey and even crayfish meat can serve as fillings.
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Georgian khinkali in composition and method of preparation differ significantly from the Dagestan and Azerbaijani khinkali, which is a different type of dish.
The filling for khinkali is made from beef / veal or pork (a common option is beef with pork), less often lamb or lamb. The filling can be chopped (classic) or in the form of minced meat. Many different spices and herbs are added to it without fail. There are also khinkali with cheeses (cheese is more often suluguni), which are a substitute for meat dishes for vegetarians, and also add variety to Georgian cuisine rich in meat dishes. A purely vegetarian dish is khinkali with mushrooms. In khinkali with a large assortment, mushrooms with cheese, turkey and even crayfish meat can serve as fillings.
#food #cook
