Tusheti and Pshavi
Khinkali
Soup in a dumpling. Hold it by the knot, bite, slurp, then admire your restraint.
90 minTime
28 gProtein each
mediumSpice
Make it your way
Grandma's wayBeef and pork, cold water in the filling, pepper on top.
The original640kcalsame
28 gproteinsame
4 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix flour, 1 tsp salt and 1 cup water into a stiff dough. Knead 8 minutes, wrap and rest.
- 2Mix the mince with onion, garlic, coriander, cumin, chilli, pepper and remaining salt. Beat in the cold water a little at a time.
- 3Roll the dough 2 to 3 mm thin and cut 10 cm circles. Put a heaped tablespoon of filling in the centre.
- 4Pleat the edges up around the filling, fold over fold, then pinch and twist the top into a knot.
- 5Boil in plenty of salted water, stirring gently at first so they do not stick. Cook until they float, then 2 minutes more.
- 6Lift out, grind black pepper over and serve at once. Eat by hand: bite a small hole, sip the broth, then eat the rest and leave the knot.
Serve it like this
Pile on a large platter, knots up, with coarse black pepper ground over. Serve straight from the pot with nothing else needed.
