Magazine V2 - DishMagazine

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Herbal sauce

Cooking Time: 2 min

Sauces

Ukrainian

Chef Hanna

February 26, 2024

Cauliflower tabbouleh

Cooking Time: 10 min

Main Dishes

French

Chef Hanna

February 26, 2024

Ginger salmon with cauliflower tabbouleh and rice

Cooking Time: 30 min

Fish

European

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

Chocolate waffles

Cooking Time: 25 min

Desserts

European

Yield: 6 wafers. A portion contains 1 waffle. Yield: 70 g of raw dough, 60 g in finished cooled form.

Oatmeal easter cake with caramel

Cooking Time: 2 hour

European

Oatmeal easter cake with caramel (paska) a delicious dessert for your table for Easter. The protein glaze that I give...

Easter cake with almonds and dried apricots

Cooking Time: 8 hour

European

The quantity of products is indicated for 3 cakes (11-14 cm in diameter, weighing about 500 g). Nuances and substitutions:...

Caesar roll

Cooking Time: 20 min

Italian

Delicious shawarma with chicken. The ingredients and caloric content are calculated for 3 roles. For tortillas, choose rye whole grain flour, corn flakes without sugar. The original recipe still uses...

Chef Hanna

February 24, 2024

Chocolate cake without flour

Cooking Time: 50 min

European

An excellent option for those suffering from gluten intolerance. This recipe is one of the simplest and fastest. The main thing is to do everything in order and mix proteins...

Chef Hanna

February 24, 2024

“Napoleon” cake with custard

Cooking Time: 30 min

European

A very tender and delicious cake recipe. If desired, you can decorate with nuts or fresh berries.

Italian biscotti cookies

Cooking Time: 40 min

Italian

You can choose any nuts and dried fruits, I prefer walnuts, hazelnuts, prunes, dates and dried apricots.

Vegan sour cream with cashews

Cooking Time: 20 min

Sauces

European

Vegan aquafaba mayonnaise

Cooking Time: 3 min

Sauces

European

Aquafaba is water in which chickpeas have been boiled.

Previous Entries

247

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

6 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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