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🍳 Recipe Ingredients. Ashburn


19092021164444    2024-04-01
Business card of Georgian cuisine.


For the dough

  • 4 cups flour;
  • 2 tbsp. vegetable oil;
  • 1 tsp. salt.

For filling

  • 300 g. lamb (or lean pork);
  • 300 g. of beef (or veal);
  • 2 medium onions;
  • a pinch of ground coriander;
  • salt, freshly ground black pepper.



  1. Sift half the flour onto a board, make a well, add salt and vegetable oil, pour 1 cup of ice water and knead the dough. When you get a soft lump, set it aside for 30 minutes. Then add flour, knead another 10 15 minutes, again set aside for 30 minutes. Add the remaining flour and knead a tight dough that does not stick to your hands.
  2. Chop the meat with a knife or pass through a meat grinder with a large grate. Finely chop the onion, sprinkle with a pinch of salt, remember with your hand, add pepper and coriander, mix with minced meat.
  3. Pour a little ice water into the minced meat and knead as thoroughly as possible. This is the secret of meat broth, minced meat should absorb as much water as possible, but at the same time remain a homogeneous elastic mass.
  4. Divide the dough into pieces. Roll out one piece to a thickness of 1 mm. If the dough is correct, it should not tear. Using a mold, cut out circles with a diameter of 15 cm, put 1 tbsp on each. l. minced meat. Then take the edge of the cake with both hands and gather it to the center with folds into a “kit”, slightly stretching the dough so that a void forms inside. The warehouse should be from 16 to 20. Connect all the folds, twist them into a "tail" and pull them up slightly, this will add interior space for cooking meat.
  5. Boil a wide saucepan with 3 liters of water over high heat. water. Dip the finished khinkali into boiling water with the “tails” up - after surfacing, they should be cooked for about 15 minutes. Try not to stir the khinkali with a spoon so as not to damage them, shake the pan a little. Put the finished khinkali with a slotted spoon on a wide dish so that they do not touch each other.
  6. They take the khinkali with their hands by the “tail”, bite, then drink the hot broth and only then bite it from all sides. "Tail" is not eaten. It is customary to serve only black pepper with khinkali, but if you like other spices or sauces, why not? Try to cook khinkali with tender, unripe suluguni, then the effect of cheese broth will be achieved.

Price: 646 ₽
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2024 RESERVICE Ashburn