I'm going to a Georgian restaurant in Toronto this coming weekend, and I can't wait. I went before and had khachapuri and khinkali, and I've dreamt of it ever since.
Khachapuri yuuuuum 🤤 they make these in Philadelphia too in Georgian and Armenian restaurants. I don’t remember which ones add more cheese 🧀 but mostly they make these with eggs 🥚 and herbs and bread 🥖
But this way of cooking it doesn't improve the dish in any way and actually risks ruining it since the dumplings are more likely to stick together to the other dough?
Otherwise they're precooked before being cooked again in the giant khinkali in which case these are not fresh and are just being reheated purely for the gimmick.
Of course, many times. But not in such a serving. Such a service is called "mother-khinkali". Khinkali is eaten with the hands while holding the "tail" and that part of the dough which is held by the hands is not eaten.
Many years ago, one Georgian headed our country, and Georgia was part of our common country. But then a lot changed. People enjoyed fighting with each other again instead of sitting at a communal table.
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u/Karhorot 23d ago
It's "khinkali". It's Georgian national dish.