Khinkali 

Is a very popular Georgian dumpling made of twisted knobs of dough, stuffed with meat and spices. It is considered to be one of the national dishes of Georgia.

Different regions of Georgia make khinkali with different fillings. The most popular filling is a pork/beef mix. In the mountains, khinkali is often made with a lamb filling. Fillings can also include Imeretian cheese mixed with cottage cheese; mushrooms; and mashed potato.

how to make them:

Ingredients for 30 Khinkali: Dough – 1.4 kilo of flour (1.1 kilo for the dough and .3 kilo for dusting and kneading) , 2 eggs, 450 ml of warm water; Filling – 700 grams of ground beef and pork mix, salt, half tsp of dried red pepper, quarter tsp ground cumin seed, 2 small onions (optional) and 500 ml of water. Cooking – water and salt for the cooking pot.

Preparation: Add 1.1 kilo of flour to a mixing bowl. Make a depression in the middle of the flour and add the eggs. Add 450 ml of warm water. Mix the ingredients from the middle of the bowl until all of the flour is mixed. The dough should be formed into a ball. Divide the dough into two pieces. Sprinkle a work surface and one of the balls of dough with flour and knead (very firmly) and fold the dough. Continue kneading and folding until the dough is very firm. Roll out the dough until it is about 1/3 of an inch thick. Cut out circles of about 2.5 inches in diameter with a drinking glass. Carefully remove the excess dough.

Preparation (the khinkali filling): 

Add the meat, spices, 2 finely chopped onions (optional – we didn’t use onions) and salt to a mixing bowl.

Mix the ingredients by hand and then add 25 ml of water and squash and squash the mixture. Repeat this process 20 times until you have mixed at least 500 ml of water with the meat. This will ensure that your khinkali have lots of ‘juice’. Take one round of dough from your pile of rounds. Add 1 heaped tbs of the meat mixture to the center of the round. 19 folds are considered to be ideal. Put each khinkali on a board or work surface that has been dusted with flour. Boil for 12 to 14 minutes. If the dough has been made properly the dumplings will not burst. Khinkali are served hot with no garnish other than black pepper.

I am Guka Nozadze . When guests come to us, mother often does khinkali. I often help mother.

Barbecue Pork with Red Onion

Barbecued meat is very popular in Georgia both as a family meal and also at feasts and celebrations. Pork is the most popular meat, followed by chicken. In this recipe we will show you how to prepare barbecued pork.

Hello, my name is Khvicha. I'm studying in class IV. I love barbecue.

Ingredients: 1 Kilograms of pork, 2 medium sized onions, 3-4 tbs white wine

vinegar, 100 ml of white wine,

half tsp of powdered or dry Berberis berries, 4 dried bay leaves, a pinch of salt.

Preparation:

Make a marinade: For best results do this at least 12 hours before cooking so that the meat becomes soft and full of flavor. Cut the pork into medium sized cubes. Cut 2 onions into thin slices. Put the pork and onions into a bowl, thoroughly stir ingredients or use hands to mix.

Add powdered Berberis, bay leaves, 100 ml of white wine, 3-4 tbs white wine vinegar, salt and pepper. Mix thoroughly and place bowl (covered) in the refrigerator. Leave for at least 12 hours.

The birth of my brother has been mentioned, a barbecue.

My name is Nicholas.

I'm George Zurikashvili.

We love Georgian cuisine.

my name is Irakli. I love fried fish.

GEORGIAN BREAD

In Georgia, bread is called puri (pronounced “poo-ree”) and is traditionally baked in a deep circular clay oven called a tone (pronounced “ton-AY”). Traditional bread, especially the long pointed bread called shotis puri, is very popular and usually served with every meal. Traditional tones are made of clay and burn wood.

Hello, My name is Demetre. I help my mother.

Each piece of dough is then shaped by hand into a mound shape.

The dough is stretched in the middle and at each end to form the traditional shotis puri ( in Georgian) shape.

Using the pad, the baker leans into the very hot tone and presses the dough firmly against the tone wall. If it is not pressed firmly it will fall off.

The baker will repeat this until the tone is full. The bottom 50cm of the tone is not used because it is too hot and the bread will burn.

As the bread bakes it turns a golden brown and is ready to be removed in 7-8 minutes.

Removing the bread requires considerable skill. uses two specialized tools. One is called Kavi and is used to stab the bread and the other is called Safkheki and is used to dislodge the bread from the wall of the tone.

The freshly baked bread is placed on wooden racks to cool.

The smell of the freshly baked bread is absolutely amazing!

I am Georgi gozalishvili. This "tone" in the yard. My grandmother often bakes house bread.

KHACHAPURI

(GEORGIAN CHEESE BREAD)

Khachapuri is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza. It is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes.

Ajaruli or Acharuli – Ajarian khachapuri (from Ajara), in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving.

Imeruli – Imeretian khachapuri (from Imereti), which is circular and probably the most common type.