Khinkali with lamb and greens
4 servings
30 minutes
Khinkali with lamb and greens is a true gem of Georgian cuisine, combining the rich aroma of spices, tender meat, and thin elastic dough. This traditional recipe dates back to ancient Caucasian culinary traditions when shepherds prepared hearty meat-filled pouches for sustenance during long journeys. Khinkali are handmade by carefully wrapping juicy filling in dough and creating small folds that symbolize the chef's skill. When served, they are traditionally eaten by hand, first biting into them to sip the fragrant broth and then enjoying the tender texture of the meat filling. Khinkali is not just a dish but an embodiment of warm hospitality and centuries-old traditions that make every meal special.
1
Knead elastic dough from flour, water, eggs, and salt, and let it rest for 30 minutes covered with a cloth.
- Wheat flour: 3 glasss
- Water: 1 glass
- Chicken egg: 1 piece
- Salt: to taste
2
Add chopped onion, salt, red and black pepper, finely chopped greens, and prepared meat broth to the finely chopped meat, enough for the meat to absorb.
- Mutton: 350 g
- Pork: 200 g
- Onion: 3 pieces
- Salt: to taste
- Ground red pepper: to taste
- Ground black pepper: to taste
- Dill: to taste
- Parsley: to taste
- Meat broth: 100 g
3
Divide the prepared dough into equal pieces, roll into thin flatbreads, place filling on each flatbread, tie the ends with small folds. Leave a small tail on top.
4
Boil khinkali in salted water, serve with sour cream.
- Salt: to taste