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Cuisine: lemon juice

Cuisine: lemon juice

Cruffin

American

The cruffin is a delightful pastry that perfectly marries two beloved baked goods: the flaky, buttery croissant and the soft, sweet muffin. Originating in San Francisco, the cruffin was created...

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...

Borscht with beef

Meat
Soups

Ukrainian

A traditional Ukrainian dish – borscht with beef will delight you with its richness of taste. This dish is very satisfying and healthy. It can be eaten both hot and...

Vegetable salad with cherry tomatoes

Salads

Georgian

If desired, you can add additional toppings or garnishes to the salad, such as toasted nuts or seeds, fresh herbs like parsley or basil, or croutons for extra crunch.

Vegetable salad with parmesan

Salads

Italian

If desired, you can add additional toppings or garnishes to the salad, such as toasted nuts or seeds, fresh herbs like parsley or basil, or croutons for extra crunch.

Forshmak

European

Here’s a classic recipe for forshmak, a traditional Jewish appetizer.

Gazpacho with balsamic sauce

Soups

Spanish

1. Gazpacho is a traditional cold soup from Spain, the main ingredient of which is tomatoes. It is usually served as a vegetable puree that is cooled before serving. 2....

Sauce Ranch

Sauces

Italian

A mixture of dried herbs can be adjusted to suit your taste: Provencal herbs, Italian sumish, dill and parsley or hops-suneli, depending on what kind of herb you are preparing...

Avocado cream sauce

Sauces

Italian

Avocado cream sauce can be spread on toast or a slice of toasted rye bread, or used as a sauce for fish and seafood.

Cocktail Bloody Mary

Cocktails

French

‘Bloody Mary’, created in Paris in the 1920s, is one of the most gastronomic cocktails that can be served both as an aperitif and during brunch.

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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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