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Cuisine: egg yolk

Cuisine: egg yolk

Cheese boat Adjarian khachapuri

Baking
Pizza

Georgian

Adjarian Khachapuri is a traditional Georgian dish, a boat-shaped dish made of fluffy yeast dough filled with melted cheese (usually suluguni), topped with an egg and a piece of butter...

Salmon and avocado caesar salad

American

Caesar salad is a classic dish that originated in the early 20th century, attributed to Italian-American restaurateur Caesar Cardini. Known for its rich flavors and crisp textures, this salad typically...

Pasta carbonara

Main Dishes

Italian

Spaghetti Carbonara, a classic Italian dish that epitomizes simplicity and elegance. Originating from Rome, this beloved recipe features al dente spaghetti tossed in a creamy sauce made from fresh eggs,...

Homemade carbonara sauce

Sauces

European

This sauce is great for pasta, chicken and potatoes. You can experiment by adding garlic, basil or other herbs to the sauce.

Easter cheesecake

Desserts

European

My kids love this Cheesecake, it comes out incredibly tender and delicious. Will decorate your table and delight your taste buds.

Panettone

Italian

Interesting Facts: Legend of Toni: One popular legend surrounding the creation of panettone involves a young Milanese baker’s assistant named Toni. According to the legend, Toni saved a disastrous batch...

Thousand Island dressing

Sauces

European

‘Thousand Islands’ sauce is very suitable for peasant potatoes. I use sour cream 15%.

Easter cake with chocolate and cheese

European

This Easter cake (paska) goes great with orange filling and vegan Easter cake frosting. Protein glaze from Easter cake with caramel is also perfect here. If you wish, you can...

Easter cottage cheese cake (paska)

Desserts

European

If you wish, you can prepare the same paska without gelatin, but you will definitely need a special mold for paska. Do everything according to the recipe, but do not...

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Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #dinner #recipe #georgianfood #dumplings

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