The meat dish, originating from Georgia, has become very popular recently.
It’s no surprise – who can resist tender thin dough, rich broth, and fragrant filling?
To make homemade khinkali juicy and delicious, follow a few simple rules.
1. It’s better to chop the meat for the filling by hand into small cubes. If you decide to use a meat grinder, choose a plate with large holes.
2. Beef is ideal for preparing this dish. However, there are also shepherd's khinkali made with lamb.
3. Choose meat that has not been frozen.
4. The juiciness of the filling is ensured by adding a large amount of onion. Additionally, the juice will run down your fingers if you add broth to the minced meat.
5. The original recipe uses spices such as cumin, coriander, parsley, thyme, and khmeli-suneli. It’s better to use fresh herbs instead of dried ones.
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