Khinkali, like khachapuri, are the pride and hallmark of Georgia. It is hard to imagine Georgian cuisine without this flour product. Anyone who believes that khinkali is the same as dumplings is deeply mistaken. In fact, dumplings and khinkali are united only by texture: both are made of dough and meat. However, they differ in their meaning, they are two different dishes that are prepared based on the ancient traditions of peoples. The history of this delicious dish fanned by many legends. According to one of them, during the times of the war with the Persians, Georgian women waited for their warriors, preparing them delicious bags of minced meat and greens. Such food quickly restored lost strength and energized.
Lamb, onion, garlic and flour are the ingredients used in the preparation of the first khinkali. Lamb is well nourished and saturated, broth exerted its healing properties. Onions with garlic acted as an antiseptic, which is very important in the warm season. For khinkali used chopped meat of fat lambs. They were preparing in a large cauldron on an open fire. In a bag of dough, small pieces of meat, along with fragrant greens during cooking, gave all of their best properties and taste to the resulting broth.
According to another legend, the Khinkali is a consequence of the influence of nomads from China, India and Mongolia. In the ancient Georgian city of Pshuari, meat for the khinkali was necessarily cut with an ax, no knives or daggers were welcomed. This was the secret of making these delicious khinkali, which has reached our days.
According to the ancient Georgian tradition, they are eaten with their hands. Khinkali take a tail, turn it over, and gently bite the dough so as not to drain the juice. Then drink juice and eat meat with dough. Tails are left.