Khinkali

What makes it khinkali

• A thick dough twisted into many pleats and a knot.
• Raw meat and water inside, so broth forms as it cooks.
• Plenty of black pepper.

Where it comes from

They come from the high mountain regions — Pshavi, Khevsureti, Tusheti — and some trace them to dumplings brought by the Mongols. The mountain version is just meat, onion, pepper and salt; lowland cooks add herbs.

There's a way to eat them: hold the knot, bite a little, drink the broth, then eat the rest and leave the knot on the plate. Cutlery is frowned on.

How it varies

Kalakuri

The city way: coriander and other herbs in the filling.

Khinkali with potato, cheese or mushroom

Meatless fillings, for fasting days.