TBILISI, April 12 (Reuters) – Within the mountainous Caucasus nation of Georgia, dumpling-eating is a critical affair.
“I am not Georgian, however the first rule I learnt once I got here to Georgia was the right way to eat khinkali,” says Sergei Shirinsky, who dubs himself a connoisseur.
Sometimes stuffed with a mixture of uncooked floor beef and pork, herbs and spices, then boiled and served steaming scorching in platters by the dozen, Georgian khinkali is a nationwide image, supply of pleasure, and cause behind many a dinner desk debate.
“You need to know that it is eaten with fingers solely. That is the primary rule,” Shirinsky says.
Sometimes, eaters maintain a single khinkali by its robust stem – a clump of dough pinched collectively through the folding course of to deliver the dumpling collectively – after which chew into the mushy underbelly, being certain to catch any escaping juices within the course of.
The second rule isn’t any condiments.
“Should you add one thing aside from pepper you possibly can go to jail in Georgia,” Shirinsky jokes as he manoeuvres the fluffy parcel previous his moustache, finishing an illustration of how khinkali ought to be eaten.
The precise origins of the dumpling in Georgia are unclear, but it surely has been ready in cities and villages throughout the nation for hundreds of years and completely different areas nonetheless bicker over who invented it and who makes it finest.
Fashionable variations embody an array of various stuffing choices such because the elastic Georgian sulguni cheese, mushrooms and potatoes.
Khinkali making has additionally develop into a success amongst vacationers – who flock to the nation of their thousands and thousands yearly, in no small half to savour Georgian delicacies.
Within the capital Tbilisi, retired physician Irina Djandieri provides cooking lessons in her lounge.
“It is enjoyable, it is fascinating and ultimately it is vitally tasty,” she says.
“Each week we now have a khinkali day in our household… It is an excellent excuse to collect with mates and family members,” says Christine Mamasakhlisi, a dance trainer from Tbilisi, as she picks up an order of raw khinkali to boil at residence.
“Every part revolves round khinkali right here. This isn’t only a dish, it’s an integral a part of Georgian tradition and id.”
Reporting by Roman Churikov and David Chkhikvishvili; Writing by Jake Cordell; Modifying by Nick Macfie and Angus MacSwan
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