Khinkali with lamb
10 servings
60 minutes
Khinkali with lamb is the pride of Georgian cuisine, a symbol of hospitality and warm gatherings. These juicy bags made of tender dough filled with aromatic minced lamb mixed with cilantro, savory herbs, and chili pepper have a rich flavor and pleasant spicy sharpness. They are prepared with special skill: the dough is rolled out, folded into neat pleats, and carefully sealed to preserve the juiciness of the filling. After boiling, they are served hot without additional sauces—just a bit of black pepper is enough. Khinkali are eaten by hand, carefully biting off the edge and enjoying the richness of flavor. This dish carries the history of Georgia's mountainous regions where it originated as a hearty and nutritious food for travelers. Today khinkali is an integral part of Georgian feasts that brings people together at the table.
1
Pass lamb, tail fat, cilantro, chili, and onion through a meat grinder, then salt it, add dried condari, and mix boiling water into the minced meat until it absorbs (about 150 ml).
- Mutton: 500 g
- Fat tail: 150 g
- Coriander: 1 bunch
- Chili pepper: 2 pieces
- Water: 500 ml
- Onion: 500 g
- Salt: to taste
- Savory: to taste
2
For the test, use flour, water, egg, salt, knead a stiff dough, and add more flour if necessary.
- Wheat flour: 5 glass
- Water: 500 ml
- Chicken egg: 1 piece
- Salt: to taste
3
Send the dough to the refrigerator for half an hour.
4
Next, roll out the dough and make circles with a diameter of 10-12 cm.
5
Then place a little filling in the center of each sheet of dough.
- Mutton: 500 g
6
Fold the edges of the dough sheet like an accordion and secure it to form a tight tail.
7
Use a large pot, send the khinkali into boiling water (tails down), add salt, stir using a spatula or hold the pot and swirl it clockwise and counterclockwise.
- Water: 500 ml
- Salt: to taste
8
Then reduce the heat and cook for 10-15 minutes.
9
After the khinkali float, pour cold water into the pot, then take out the khinkali.
- Water: 500 ml