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Khinkali
Khinkali ( ka, ხინკალი ''khink’ali'' , sometimes Romanized ''hinkali'' or ''xinkali'') is a very popular dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat and spices. Ingredients The fillings of khinkali vary with the area. The original recipe, the so-called ''khevsuruli'', consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called ''kalakuri'', uses herbs like parsley and cilantro (also called coriander). Mushrooms, potatoes, or cheese may be used in place of meat. Etiquette Khinkali is eaten plain or with ground black pepper. The meat filling is uncooked when khinkali is assembled, so when it is cooked, the juices of the meat are trapped inside the dumpling. To make khinkali juicier, usually warm water or broth is added to the minced meat. Khinkali is typically consumed first by sucking the juices ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khinkali Georgian
Khinkali ( ka, ხინკალი ''khink’ali'' , sometimes Romanized ''hinkali'' or ''xinkali'') is a very popular dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat and spices. Ingredients The fillings of khinkali vary with the area. The original recipe, the so-called ''khevsuruli'', consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called ''kalakuri'', uses herbs like parsley and cilantro (also called coriander). Mushrooms, potatoes, or cheese may be used in place of meat. Etiquette Khinkali is eaten plain or with ground black pepper. The meat filling is uncooked when khinkali is assembled, so when it is cooked, the juices of the meat are trapped inside the dumpling. To make khinkali juicier, usually warm water or broth is added to the minced meat. Khinkali is typically consumed first by sucking the ju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manti (food)
Manti is a type of dumpling popular in most cuisines of the South Caucasus, Balkans, Central Asia, and Afghanistan. Manti is also popular among Chinese Muslims, and it is consumed throughout post-Soviet countries, where the dish spread from the Central Asian republics.More Than Just Another Dumpling , The School of Russian and Asian Studies, retrieved 25 January 2014 The dumplings typically consist of a spiced meat mixture, usually or , wrapped in a thin dough sheet which is then boiled or steamed. The size and shape of manti vary significantly depending on geographic location. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgia (country)
Georgia (, ; ) is a transcontinental country at the intersection of Eastern Europe and Western Asia. It is part of the Caucasus region, bounded by the Black Sea to the west, by Russia to the north and northeast, by Turkey to the southwest, by Armenia to the south, and by Azerbaijan to the southeast. The country covers an area of , and has a population of 3.7 million people. Tbilisi is its capital as well as its largest city, home to roughly a third of the Georgian population. During the classical era, several independent kingdoms became established in what is now Georgia, such as Colchis and Iberia. In the early 4th century, ethnic Georgians officially adopted Christianity, which contributed to the spiritual and political unification of the early Georgian states. In the Middle Ages, the unified Kingdom of Georgia emerged and reached its Golden Age during the reign of King David IV and Queen Tamar in the 12th and early 13th centuries. Thereafter, the kingdom d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgian Cuisine
Georgian cuisine () consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus and the wider Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture. Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the (tablecloth) is so important in Georgia. ''Supra'' is offered spontaneously to relatives, friends or guests. Every has its ( toastmaster), who gives the toast and entertains the guests. Regional traditional cuisines Abkhazia Abkhazian cuisine uses many spices and walnuts. * The most popular dishes from Abkhazia are Abysta (Абыста - porridge made of corn, similar to the Mingrelian Ghomi), Apyrpylchapa (Апырпылча ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dusheti
Dusheti () is a town in Georgia, the administrative center of Dusheti Municipality, in the Mtskheta-Mtianeti region, 54 km northeast of the nation's capital of Tbilisi. History Dusheti is on both banks of the small, mountainous Dushetis-Khevi River in the foothills of the Greater Caucasus range at an elevation of 900 m. It functions as the center of the Dusheti Municipality which, beyond the town itself, includes several villages of the historical community of Pkhovi, ( Pshavi, and Khevsureti). As of the 2014 all-Georgia census, the town had a population of about 6,167. Dusheti first appears in Georgian written records in 1215. In the 17th century, it served as a residence of the local mountainous lords – the dukes of Aragvi – whose defiance to the Georgian crown more than once led to invasions and devastation of the town by the royal troops. After the abolition of the duchy of Aragvi in the 1740s, Dusheti passed to the crown but significantly declined. In 1801, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hingel
A hingel is a type of dumpling found in North Caucasus that is similar to manti. The meat version of the dish is often associated with the Turkish province of Çorum but there is a potato stuffed variety said to hail from Erzurum in eastern Anatolia. The meat stuff variety resembles a larger than average Turkish manti, but unlike manti, the filling includes onion, garlic and parsley as well as ground meat. It is served with a sauce of melted butter and yogurt. The potato stuffed version is also sometimes called ''Sivas mantisi'', named for the Sivas Province Sivas Province ( tr, ) is a province of Turkey. It is largely located at the eastern part of the Central Anatolia region of Turkey; it is the second largest province in Turkey by territory. Its adjacent provinces are Yozgat to the west, Kays .... In some versions from Sivas, the hingel dough may be shaped triangularly and boiled plain without any filling. Like other versions, this version is also served with a yogu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mtskheta
Mtskheta ( ka, მცხეთა, tr ) is a city in Mtskheta-Mtianeti province of Georgia. It is one of the oldest cities in Georgia as well as one of the oldest continuously inhabited cities in the World. Itis located approximately north of Tbilisi, at the confluence of the Mtkvari and Aragvi rivers. Currently a small provincial capital, for nearly a millennium until the 5th century AD, Mtskheta was a large fortified city, a significant economical and political centre of the Kingdom of Iberia. Due to the historical significance of the town and its several outstanding churches and cultural monuments, the "Historical Monuments of Mtskheta" became a UNESCO World Heritage Site in 1994. As the birthplace and one of the most vibrant centers of Christianity in Georgia, Mtskheta was declared as the "Holy City" by the Georgian Orthodox Church in 2014. In 2016 the Historical Monuments of Mtskheta were placed by UNESCO under Enhanced Protection, a mechanism established by the 1999 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasanauri
Pasanauri ( ka, ფასანაური, also spelled ''Passanauri'') is a small town ('' daba'') in Georgia, situated in the Dusheti district, Mtskheta-Mtianeti region. Pasanauri lies about north of the nation’s capital of Tbilisi, at elevation of 1,050 m. above sea level. Located on the Georgian Military Road, Pasanauri is flanked by the Aragvi River, and surrounded by the Caucasus Mountains. Average winter temperature is 0 degrees Celsius, but often falls below 10 degrees Celsius. As of the 2014 census, the townlet had a population of 1.148. Due to its picturesque location and the proximity to nearby historical sites as well as for its mineral water, hiking routes, handcrafted items and food, Pasanauri became a popular tourist destination in the Soviet The Soviet Union,. officially the Union of Soviet Socialist Republics. (USSR),. was a List of former transcontinental countries#Since 1700, transcontinental country that spanned much of Eurasia from 1922 to 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgian Language
Georgian (, , ) is the most widely-spoken Kartvelian language, and serves as the literary language or lingua franca for speakers of related languages. It is the official language of Georgia and the native or primary language of 87.6% of its population. Its speakers today number approximately four million. Classification No claimed genetic links between the Kartvelian languages and any other language family in the world are accepted in mainstream linguistics. Among the Kartvelian languages, Georgian is most closely related to the so-called Zan languages (Megrelian and Laz); glottochronological studies indicate that it split from the latter approximately 2700 years ago. Svan is a more distant relative that split off much earlier, perhaps 4000 years ago. Dialects Standard Georgian is largely based on the Kartlian dialect. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xiaolongbao
''Xiaolongbao'' () refers to a type of small Chinese steamed bun (''baozi'') traditionally prepared in a ''xiaolong'', a small bamboo steaming basket, hence the name. '' Xiaolongbao'' are often referred to as a kind of "dumpling", but should not be confused with Chinese ''jiaozi'' or ''wonton''. In some parts of China and overseas, xiaolongbao may specifically refer to a kind of soup dumpling, the tangbao (Chinese 汤包) of Jiangnan cuisine, which are strongly associated with Shanghai and Wuxi. In Shanghainese, these are also known as ' or ''xiaolong''-style mantous, as Wu Chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. Shengjianbao are very similar to tangbao but are pan-fried instead of steamed. Origins "Xiaolongbao" originated in Changzhou, Jiangsu province, by Wan Hua Tea House in the years of Daoguang Emperor (1820 to 1850). Xiaolongbao evolved from the guantangbao (soup-filled dumplings/buns) from Kaif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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