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Christmas Cheese and eggs pie from Guria (Guria is one of the parts of Georgia) by Nana,Lizi and Nini

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Christmas Cheese and eggs pie from Guria (Guria is one of the parts of Georgia) by Nana,Lizi and Nini

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Ingredients:
Dough: 800 gr.flour, 1 tsp. of yeast,500 ml.water or milk,1 tsp of suger,1 tsp of salt.
800 gr.Mozarella,5-6 hard-boiled eggs(1 pie needs 1 egg),mixed 1 egg and 1 tsp.of water or milk for greasing the top of the pie.You can see the video how to make pies in our videofile.

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Ingredients:
Dough: 1 cup of flour,1 tsp of yeast,1 tsp of suger, a little salt.
250 gr.Italian Mozzarella or Mexican Queso, 250 gr.Feta(we usually use Georgian Imeruli cheese),3 eggs, 3 tsp of butter, 3 tsp of milk. To make this easier, you can use video from youtube.It is in our videofiles ,,Materials''.Good luck! :)

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Ingredients:

1 pumpkin (5-6 kg),600 gr.rice,200 gr. plural raisins,200 gr. dried apricot,200 gr. dried fruit of black plum,or you can use any dried fruit,2 apples,100 gr.suger,a little salt,100 gr.butter.vanilla.

1) First,add a little salt in water and boil rice,then filter the half-boild rice from water.2) Cut the top of pumpkin and cut out it inside.3) Peel the apples and chop them.4) Put the chopped apple in the bottom of the pumpkin. 5) rice+suger+dried fruit+vanilla and put them in the pumpkin.Put the butter at the top and cover the pumpkin with the cap,put the pumpkn into the stove and baked it in a low temperature.

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Ingredients for Dough

1.4 kilo of flour (1.1 kilo for the dough and .3 kilo for dusting and kneading) ,  450 ml of warm water,solt to taste

Filling – 500 grams of ground beef and pork mix, salt, half tsp of  dried red pepper, quarter tsp ground caraway 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. 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. 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. Use a rolling pin to roll each circle into a thin eight inch round. These rounds will be filled with a meat and spice mixture to make khinkali.

Take one round of dough from your pile of rounds. Add 1 heaped tbs of the meat mixture to the center of the round. Use your thumbs and index fingers to make an accordion type fold all around the outside. It will become easier with practice! 19 folds are considered to be ideal. Put each khinkali on a board or work surface that has been dusted with flour. Carefully place the dumplings into a deep pan of boiling salty water, about 10-15 at a time (depending on the size of your pan). 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.