Butter - 20 g

Egg - 3

Grated cheese - 180 g

Flour - 600 g

Milk - 200 ml

Oil - 1 spoon

Yeast - 12 g

Sugar - 1 spoon

Salt - 1 spoon

ingredient

Salt - 1 spoon

preparing rules

Mix yeast, sugar and salt in the flour and pour milk, knead the soft dough and remove the foam. Then roll it round.Wrap it from both sides and tie the ends, give it the shape of a boat, apply egg yolk to these boats. Add one egg to the cheese and spread this mass in the shape of a boat. Put it in an oven heated to 200 degrees. After 10 minutes, when it turns a little red, take it out of the oven, make an indentation in the heart of the khachapuri with a knife and place a raw egg inside, return it to the oven for 5 minutes, until the protein is set. Take the baked khachapuri out of the oven and put a piece of butter on top

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.

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.

NOTE: Repeat the whole process of kneading, folding and cutting and rolling of rounds with the remaining ball of dough. You will then have enough rounds to make about 30 khinkali.

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’.

Preparation (making the khinkali):

Take one round of dough from your pile of rounds.

Add 1 heaped tbs (tbs=tablespoon) 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.

Roll the nubbin of the dumpling between your finger and thumb and pinch off extra dough.

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.

Serving: Khinkali are served hot with no garnish other than black pepper.

Eating khinkali: There is an art to eating Khinkali. The doughy top, where the pleats all meet, is never eaten, but used as a handle for holding the hot dumplings and is left on the plate to show how many have been eaten. In Georgia, this top is called the “kudi” (Georgian ქუდი, hat) or “kuchi” (Georgian კუჭი, belly button).

Enjoy!

❤️

• 1.5 kg lamb

•  2 bunches Tarragon

•  1 bunch Coriander

•  1 bunch parsley

•  1 bunch scallions

•  100 g green sour plums (tkemali)

•  2 cloves garlic, minced

•  2 cup dry white wine

•   salt to taste

  preparation:

Chopped lamb is boiled with white wine in deep pan and then the pan is placed in the oven and cooked slowly for 1.5 hours. After this process, the tkemali sauce is stirred into the lamb and the chopped greens and garlic are added. The dish is then cooked for another 5 minutes in the oven and is finally rested for 5 minutes before serving.

I hope you’ll like this dish.

Bye!💜🌟🫶🏻

Butter-20g

Egg-3

Grated cheese-180g

Milk-200ml

Oil-1spoon

Flour-600g

Yeast-12g

Sugar-1spoon

Salt-1spoon

Preparing rules

1.Dissolve yeast and last in warm water add flour and knead soft dough with oiled hands .

2.Put the dough in a bowl cover it with a cloth or cellophane and leave it to rise .

3.When the dough rises divide it into groups of 300 grams .

4.Flatten from both sides towards the middle .

5.Roll it grated cheese in the heart .

6.Put the grated cheese in the heart transfer it to a baking sheet and put it in the oven heated to 250 degrees .

Enjoy it🩵