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Khinkali

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Title: Khinkali  
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Subject: Dumpling, Caucasian cuisine, Pitepalt, Ravioli, Baozi
Collection: Cuisine of Georgia (Country), Dumplings, Georgian Products with Protected Designation of Origin
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Khinkali

Khinkali
Type Dumpling
Place of origin Georgia
Main ingredients Filling: spiced meat (beef, pork, or lamb), herbs, onions, and garlic. Cheese, potato, or mushroom fillings are alternatives to meat.
Cookbook: Khinkali 

Khinkali (parsley and cilantro. In Azerbaijan and other Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat.

Khinkali is eaten plain, or with ground

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.

The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.

References

  1. ^ The World Cookbook for Students, Volume 1 by Jeanne Jacob, Michael Ashkenazi
  2. ^ The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein
  3. ^ Georgia: in the Mountains of Poetry by Peter Nasmyth, 2006
  4. ^ Armenian food: fact, fiction & folklore by Irina Petrosian, David Underwood, 2006

External links

  • Khinkali recipe (in Russian, with photos)
  • Khinkali recipe (in Russian)
  • Khinkali recipe in HD video- English
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