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Vegetables

Elevate your meals with our diverse collection of vegetable recipes and cooking tips! Our “Vegetables” category provides answers to popular queries like “best vegetable recipes for dinner,” “how to cook vegetables perfectly,” and “easy vegetable dishes for healthy eating.” From vibrant vegetable stir-fries and hearty soups to nutritious salads and creative sides, our site offers a variety of recipes with step-by-step instructions and expert advice. Discover how to maximize flavor, texture, and nutrition in your vegetable dishes, and explore innovative ways to incorporate more veggies into your daily meals.

Vegan Olivier salad

Salads

Ukrainian

A simple and hearty version of olivier for vegans. Cucumbers can be taken both fresh and salted. If desired, you can also add an apple.

Vegetable caviar with mushrooms

Snacks

European

Vegetable caviar can be served both hot and cold. Such caviar is great as a side dish or snack with tortillas or crispy croutons. If desired, the finished caviar can...

Baked eggplant with garlic and basil

Georgian

Caesar salad with cod liver

Salads

Italian

One of the unusual versions of ‘Caesar’. When buying cod liver, pay attention to the weight of the product itself (the total weight of the product in the jar may...

Papillote with salmon and vegetables

Fish

European

This is a very versatile recipe, by which you can cook not only red varieties of fish, but also white ones – cod, haddock, zander, etc. It is better to...

Warming salad with baked pepper

Salads

European

The original salad recipe of European cuisine is quite easy to prepare and very tasty.

Ajapsandals

Salads

Georgian

Ajapsandali (or ajapsandal) is a dish of Caucasian (Georgian, Azerbaijani, Armenian) cuisine, also found in the cuisines of the Turkic peoples. It is usually used as a tasty snack. Usually,...

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Dish Magazine

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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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