georgia on my mind

Passport & Plate - khinkhali

Georgia | Monday, February 3, 2014 | 1 photos

Ingredients
dough: water and flour
salt
250g mince, cheese or mushrooms
coriander
parsley
black pepper
red pepper diced
onions

 

How to prepare this recipe
Chop and peel the onions, peppers, coriander and parsley
Mix the above and salt with the mince, cheese or mushroom, leave this in a bowl.
Place flour on an empty work space. Start rolling the dough and making flat 'pancakes' with the dough
Put two tablespoons of the filling into the dough 'pancakes'
Close the pancakes by picking up the sides and folding them in to make little 'dumplings'. You should attempt to make little folds.
bring the dumplings to boil in a pot of hot water (add salt or vegetable stock for flavour)
Boil the dumplings for 15 minutes and when the dough is translucent remove from boil and serve hot

 

The story behind this recipe
How did I find myself in a village nestled in the Caucasian mountains rolling dough with wrinkly women whilst humming Georgian folk songs? How does she find herself enjoying this ancient recipe and being able to make it back home in her native South Africa, along with Georgian compote and homemade wine? The recipe and its maker are the product of a yearlong romance with this mysterious post-soviet little state. Khinkhali is a traditional Georgian dish. And probably something many people haven’t tasted before because the microscopic country lies on the Silk Road. This means it is the cusp of east meets west. The cuisine is no different. I lived in a grapevine village bordering Russia, called Khakheti. This is the wine region, and also infamous for its Khinkhali. The subsistence farmers here plant vine for homemade wine, which is a bitter acidic accompaniment to the dish. I lived and enjoyed Khinkali over a year of four seasons, accompanied by cool wine in the summer and thawing vodka in the winter. There are many Christian Orthodox holidays celebrated in the region along with the natural celebrations of living and dying, like birthdays and funerals. Georgians are epicurean. There isn't a week that goes by in which you don’t find yourself in an occasion to celebrate. And every Georgian supra has Khinkhali and at its centerpiece. Now what is a supra? A big feast, a table spread, of many delicious Georgian dishes, eaten tapas style. And by now you must curious to know what this Khinkhali is. Well, simply put, Khinkhai is a dumpling stuffed with cheese, mushrooms or beef. Didn't I say this was east meets west in all its colourfulness and richness? Well it is. This delicious dish is communally enjoyed with traditional wine, a ritual that enabled me to become a part of the community during my time in Georgia. It is the welcoming dish for new guests, and was one of the first I tasted upon arrival.