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Cuisine: rice

Pumpkin porridge

Main Dishes

European

When making pumpkin porridge, it’s best to use round-grain rice; this will ensure the porridge is tender and not crumbly. Add a little vanilla sugar to the porridge, and this...

Stuffed bell pepper

European

Select bell peppers that are firm and have no soft spots. They should be sturdy enough to hold the stuffing without collapsing during cooking. To make the dish more juicy,...

Beef soup kharcho

Meat
Soups

Georgian

Beef Kharcho Soup is a traditional Georgian dish known for its rich and hearty flavor. It typically includes beef, carrots, onions, garlic, rice, tomato paste, and walnuts, with the addition...

Cabbage rolls (Golubtsi)

Main Dishes

Ukrainian

Golubtsi is not only a tasty dish, but also something interesting from the point of view of cooking: Interesting Facts: 1. Golubtsi have a centuries-old history and are found in...

Ginger salmon with cauliflower tabbouleh and rice

Fish

European

Output: 390 g You can see the recipe for tabbouleh with cauliflower here. The recipe for herbal sauce can be found here.

Lean solyanka

Soups

European

Replacements: I often use coconut oil instead of vegetable oil. You can take pickled cucumbers instead of salted ones. I use rice, but in the original recipe – pearl barley.

Vegan kharcho

Soups

Georgian

The ingredients are calculated for 2 liters of water. Choose the spices to your taste, I take ‘Spices for barbecue’.

Vegan mimosa salad

Salads

European

A delicious version of mimosa for vegans. You can buy vegan mayonnaise, or you can choose one of the options on our website.

Fish pie

Baking
Fish

European

Risotto with shrimps

Seafood

Italian

Risotto is a universal dish and can become ‘everyday’, because you always know clearly: 30 minutes – and you are at the table. And this with the preparation of products!...

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Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

7 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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