Georgian Khinkali is one of the most delicious Georgian dishes famous not only in the country, but already far from it - in Europe, US, Asia and where not.
If you tell somebody that you participated in Khinkali Master-class preparation, you will be immediately asked to organize this master-class yourself. It is very imporatnt to see the process from the masters and we give you this chance. Khinkali is a mountainous dish from the mountainous regions of Pshavi, Mtiuleti and Khevsureti. Varieties of khinkali spread from there across different parts of the Caucasus. The fillings of khinkali vary with the area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley. 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 it is 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 or k'uch'i - "stomach".
There is a widespread etiquette in Georgia to use only one's bare hands while consuming these dumplings; the using of utensils, like a fork, is not considered polite.
How many Khinkali are you able to eat?! 20? - When you come, we will figure it out!!!
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