Georgian cuisine

[SardiniaAtlantis]

I e had Kachiapuri many times and I quite like it but one thing Georgians don't understand is that the flat versions are in essence a sort of pizza. Kachia - Is relatrice to the Word cacio which is of latin root for Cheese the Puri* is Indo-Iranian for bread.

[zhaoyun]

Khinkali- King of Georgian cuisine.

This is a Georgin dumpling, which originated in the Georgian mountain 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 and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and cilantro (also called coriander).




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.

Khinkali is good with beer.


How to eat.
quite sexy.

This is very similar to Xiaolongbao, or soup dumplings. You eat it the same way too.

[Shelby]

Tbh the georgian food ive had so far didnt blow me away, really plain flavours, the dessert was rly good though

[ariel]

This is very similar to Xiaolongbao, or soup dumplings. You eat it the same way too.

The origin of this dish is from the far east and arrived to georgian cuisine with the turkic invasion..