Khinkali is a kind of Georgian pelmeni (boiled pastries with a meat filling), very spicy.

Khinkali (load. ხინკალი) – the national dish of Georgian cuisine, from mountain areas Pshavi, Mtiuleti and Khevsureti Georgia, then the dish has spread to other parts of the Caucasus.

Georgian khinkali composition and method of preparation differs significantly from Dagestan khinkali, which is a different type of cuisine.
Khinkali as dumplings made from dough (flour, salt, water), with or without the use of eggs. The filler (filling) khinkali is chopped or scrolled through a meat grinder spicy meat (beef, pork, rarely lamb), in some cases using mushrooms or cheese, herbs and spices (coriander, onion, garlic, parsley, cumin, coriander, mint). Some types of spices are made from herbs that grow only in Georgia. [Source not specified 148 days]

An important element in creating khinkali – work on the form. Traditionally Georgian housewife mold them in a way that at the top to get a small “tail” of the test. So they are easy to keep. He usually is thrown. There khinkali also need a special way: to keep the tail, bite off a small piece of dough, meat juice to drink cautiously, and only then taken as a basis.

Ingredients for preparing Khinkali:

When filing made just sprinkle the finished dish with black pepper.

  • 200 g flour.
  • 30 g water.
  • salt.

Meat filling:

  • 300 g lamb.
  • 50 g onion.
  • ground black pepper.
  • greens.


  • Make dough from flour, water and salt.
  • Knead dough and roll out finely.
  • Grind lamb, onion in a mincer, add pepper, chopped greens.
  • Make rounds with a help of saucer.
  • Put on filling and shape small pears.
  • Cook in a boiling, lightly salted water for 10-15 minutes.