© June 05 2007, Uncornered Market
The result of Lali's lessons with us on how to fill, twist and tuck khinkali.
After a few twists, some turns, a wing and a prayer, they are dropped into a pot of salted, boiling water in order to cook the meat inside. If assembled correctly, all the juices stay in the dumpling just long enough to dribble down someone's shirt on the first bite.
The trick: eat khinkali with your hands, while keeping the hot juices inside the dumpling as you eat. Not to be missed when in Georgia.
Read more about
Georgian Food and our visit to Georgia.
Khatia Caroline please add to www.flickr.com/groups/geofood/ Groupall your pictures to this topic, please :) Posted: December 26 2007
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