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Khinkali is a significant Georgian dish.
It is spread throughout Georgia,
however it's believed that the dish originated in Pshavi, Georgia's mountain region.
Ketevan Tsaburashvili, local of Magharokari village of Dushedi district is a proficient Khinkali maker.
Dough for Khinkali should be tough; it is made by mixing flour with cold water.
Preparing the meat is the man's job.
Anzor Suarishvili, local of Magharokari is chopping the meat with a dagger in accordant with the traditions of Pshavi.
however meat can also be chopped with a cleaver.
Khinkali is made by beef or lamb meat.
Mixing of both kind of meat is also admissible
the amount of beef should be twice more than lamb meat.
Peppers and onions also are shopped together with meat.
Khinkali can be also filled with curds or potatoes instead of meat.
Dish with the different fillings does not differ from each other outwardly.
As locals claim the size of Khinkali was much bigger in the past, as two Khinkali could feed well a human.
Each cook has its own method of making this dish.
The main merit of the Khinkali is carum, the grass which grows in high mountain area.
It is gathered in early autumn, staled and stored at home during the whole year.
Seeds of this plant are the best seasonings for the meat dishes, including Khinkali.
The wild savory can be used instead of carum as well.
Sometimes milled coriander and mint are added.
All greens do not fit the dish.
Fire is enkindled by the bark of the birch in Pshavi, It's called Chrakvi
Chrakvi smells wonderful while burning.
Salt, cold water or broth are added to the chopped meat with onions and peppers
As cooks say carum should be in a small quantity, otherwise the dish will turn to sour.
Salt is added to the water, where Khinkali will be boiled.
Fillings are being put in the dough skillfully.
Khinkali should have not less than 18 wrinkles, the best one has 25 wrinkles.
Cook should shake the caldron awhile to halt sticking the dish on the bottom.
After it goes up to the water's surface, the boiling process continues.
The boiling of dough-covered meat is known in other countries
however Khinkali has its original taste.
The method of cooking, seasonings and the most important thing -- the juice accumulated inside, gives Khinkali an amazing taste.