Pork leaf fat (flare fat)

The recipe is taken from the book "Seafood. Very simple.

Khinkali is a true culinary gem of Georgian cuisine, embodying the richness of flavors and traditions. This recipe, created by chef Izo Dzandzava of the Mamalyga restaurant, features a refined balance of meat, greens, and spices. The delicate dough is hand-rolled to the perfect thickness and wraps around a juicy meat filling enriched with the aromas of fresh onion, cilantro, and spicy seasonings. Special emphasis is placed on the famous meat juice that fills each khinkali and makes them incredibly juicy. They are boiled in salted boiling water until perfection is achieved. It is customary to serve them with fragrant black pepper while enjoying every juicy bite. This khinkali recipe is an art in simplicity where details and the chef's skill transform an ordinary dish into a gastronomic masterpiece.

Khinkali is the pride of Georgian cuisine, a symbol of hospitality and delicious feasting. These juicy dumplings made from elastic dough hide a fragrant meat filling enriched with spices and herbs inside. When cut, khinkali releases a rich broth, making them incredibly juicy. The taste of khinkali is a harmony of tender meat, spicy seasonings, and fresh herbs with a slight peppery heat. They are traditionally served hot and eaten without forks—held by the tail and carefully sipped for the broth. This recipe carries centuries of Caucasian culinary history where meat, dough, and spices unite in a culinary masterpiece. Khinkali is not just food; it is true art that brings friends and family together at one table.