|
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 juices ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanization Of Georgian
Romanization of Georgian is the process of transliterating the Georgian language from the Georgian script into the Latin script. Georgian national system of romanization This system, adopted in February 2002 by the State Department of Geodesy and Cartography of Georgia and the Institute of Linguistics, Georgian National Academy of Sciences, establishes a transliteration system of the Georgian letters into Latin letters. The system was already in use, since 1998, on driving licenses. It is also used by BGN and PCGN since 2009, as well as in Google translate. Unofficial system of romanization Despite its popularity this system sometimes leads to ambiguity. The system is mostly used in social networks, forums, chat rooms, etc. The system is greatly influenced by the common case-sensitive Georgian keyboard layout that ties each key to each letter in the alphabet (seven of them: T, W, R, S, J, Z, C with the help of the ''shift'' key to make another letter). ISO standard ISO ... [...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. 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 yogurt and butter sauce. See also * 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 an ... [...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 period, but suffered decay during the years of post-Soviet crisis. Climate See also * Mtskheta-Mtianeti Mtskheta-Mtianeti ( ka, მცხეთა-მთიანეთი, literally "Mtskheta-Mountain Area") is a r ... [...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 Russ ... [...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) fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an annual in the family Apiaceae. It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley ('' Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Mtskheta")
_-_Georgian_language_alphabet.png "Click for more on -> Georgian Language"){kind=spacer}
