KHINKALIGEORGIAN CUISINE



INGREDIENTS KHINKALI
For the filling:
  • 1 kg. mixed ground meat (1/2 kg. beef and 1/2 kg. pork)
  • 4 onions peeld and ground
  • 2 sprigs cilantro, ground
  • 2 sprigs parsley, ground
  • 1 teaspoon freshly groung black pepper
  • 1 teaspoon indian caraway
  • 1/2 teaspoon freshly ground red hot pepper
  • 1 cup water
  • Salt to taste

    For the dough:

  • 4 cups flour
  • 1 1/2 cups water
  • 1/2 teaspoon salt
    • INSTRUCTIONS
    Make the filling:
  • Mix the ground meat, herbs and onions. Stir the spices into the meat mixture, add water, salt and mix it thoroughly. Set aside.
  • Pour the flour into a basin, sprinkle it with salt, add water and make the dough.
  • On a floured board roll the dough out not too thinly and cut the rounds out with the help of a glass.
  • Roll each round out thinly on a floured board. Place a teaspoon of filling in the center of each round.
  • Fold the edges of the dough.
  • Boil the khinkali in salted boiling water for 10 to 15 minutes. Serve hot sprinkled with freshly ground black pepper.
    		• BACK