How to eat chinkly in a restaurant: feeding, cultural traditions, rules of behavior. Hinking traditions Hinki eat hands or fork

Hinkie need to be able to cook and you need to be able to eat correctly

Many peoples in the national cuisine have a dish that stands in the same row with the Ural dumplings - in Asia it is mantas, in Buryatov - poses, in Udmurtia - dumplings. In the Caucasus, these are chinki - large dumplings with solid meat filling. When this dish appeared in the Caucasian cuisine, now it is difficult to install. The hustances have long been demolled by the meat of the Barana dwarf, turning it into the minced meat, and they prepared large, satisfying chinkly. Big, they were doing to be comfortable with their hands, this tradition was preserved and so on. The recipe changed, over time, it was not so selectively to choose meat meat, the knives replaced the meat grinder, but today the chinkly from the other types of dumplings is distinguished by a very thin sheath of the dough and a lot of juicy broth inside.

How to prepare Hinkali

The process of cooking chinkly is rather complicated, and from the first time they are not all obtained. Hinkali in a hurry or an ambulance should never be done, this dish requires attention, time and some skill. The dough is laid in several techniques, mince is prepared in compliance with proportions, chinkly boiled in small batches. But it is worth trying, even if real chinkali does not work, it will still be very tasty, fragrant and unusual.

It is necessary to start cooking from sifting flour - this is a prerequisite, and to sift flour two - three times. Then it will enrich the oxygen, will become air, easy. Take polona flour, half a glass of cold boiled water, one egg and a pinch of salt. Flour divide in half. A slightly whipped egg and water with salt are introduced into one half, mix the dough. Put it in a bowl, covered, and leave for 15 minutes. Then the dough is the second time, adding about the left of the flour left. Return to the bowl and leave again for 15 minutes. So they do another twice, each time giving a test to a rest for 15 to 20 minutes.

Traditionally, mince for Hincali is prepared from lamb with a fat, but since in large city Finding lamb is almost unrealistic, you can retreat from the recipe and make minced pork or beef with pork. The proportions of mixed minced meat - 300 grams of beef and 200 grams of oily pork.

500 grams of meat takes, they are passed through the meat grinder or finely chopped with a knife to the pasta. Three major bulbs can be finely chopped or scrolled through the meat grinder. Machine and onions are thoroughly mixed, seasoning with black freshly ground pepper and salt. Other spices in Hincali do not add so as not to kill the taste of meat. Occasionally, B. separate recipesCan come with the addition of Zira and Shafran, while the taste of Hinkali changes noticeably, but in any case they will be delicious, juicy and very satisfying. In the stuffed stuffing, cold boiled water is poured at the calculation of half a glass of liquid per 500 grams of meat (meat, and not minced meat - do not confuse). Then a few finely chopped twigs of greenery are added to the mince, it is usually kinza or basil. The filling is ready, by this moment the dough must also be finally stuck and ready to cut.

From the test, small pieces are separated, the balls are made (both on the pies) and everyone is rolled into a thin layer, the thickness must be no more than 2 - 3 mm. You need to try to roll a smooth circle - then it will be more convenient to do chinki. In the middle of the mug put a stuffing spoon and raise the edges of the dough, collecting at the top as a bag. The larger at the same time it turns out thin folds - the one is more artistic. The finished bag is lifted and gently shake so that he will stretched under the grave of the minced. Then they twist the top and tear the thick edge. Hinkyi makes big, two things go to the portion - three pieces.

Changing a few pieces in a large amount of boiling salted water. Lower them in the water very neatly, trying not to damage the thin dough. Do not stir, after the chinki will need to cook another 10 more - 15 minutes. Also removed very much carefully, noise, on a flat dish and immediately serve.

This is a traditional recipe for cooking and dough, and fillings. With the test, the experiments are undesirable, but the filling can change. There are chinkie recipes with meat and white mushrooms, with the addition of Suluguni, potatoes, but the connoisseurs of Caucasian cuisine, like the Highlanders themselves, argue that nothing deer than traditional chinkly invented.

How to eat Hinkali

Correct Hinki correctly - still half of success. You need to be able to eat them correctly. Eating chinkly only hot, cooled they lose a kind of taste. The main advantage of this capricious food is meat juice inside the thin shell of the test - if fragrant delicious liquid is poured, Hinki loses its charm. Caucasian dumplings need to learn, and at first a meal may seem a serious test. The ability to eat Hincali is that when the test is shedding the test, it is not a single drop of precious meat broth and do not burn, not blocked. Eating chinkly only with hands, without a fork and knife. Open the top of the bag from the dough and enjoy juicy meat, tasty juice and gentle dough. As if dumplings did not burn their fingers, in no case can not wait until they cool or put on the hinkali on a plate - the juice is poured and you will have just boiled meat with the dough.

Khinkali takes a lot of greenery, fresh vegetables and sharp sour cream sauce. And of course dry red wine.

On a note

In different institutions, chinkly prepare a different size - from small, slightly more than the usual dumplings, to huge, in size almost with a soup plate. If you decide to eat in Khinkal, find out what size Hincali will be served - otherwise you can get it.

"How much do ten chinki cost?" - "Two rubles."

- "Give! And 100 grams of vodka? " - "Also 2 rubles." - "You know, dear, take your chinkie back and give vodka in return! Thank you, I went. " - "Pay who will be?" "I returned Hinki". " - "And money for Hincali?" - "I ate them, or what?!"

The scenario of free absorption of vodka (one would be the opposite - to return vodka, Hinkyali to eat) in the Duchean, described by Nodar Dumbadze in the famous "White Flags", now in Tbilisi, are unlikely to pass. Cozy ducheans with rustic, but (paradox) simultaneously bubble buffets almost did not.

To replace them, they came pretentious, with a scope of rebuilt feathers with thrown waiters, the risen embroilings, one formidable type of which will send the desire to eat-drink to free. Hinky themselves changed, and for a long time, which became a business card of Georgian cooking. Changing diversity has become quite comparable, say, with pies: not only meat of any kind, but also mushrooms, potatoes, cheese are used as a filling.

In the recently opened in Tbilisi "Palace Khinkali" you can even order Double Hinki - two chinkiali, masterly blinded with a cook in one. However, most of the fans of this intricate food from Double-Hinki to cheese and other findings are frozen - too much, they say, all this to attract additional customers.

Hinkali - food, which is tasty, but it is difficult to come up with something more impractical. How delicious Hinkali is so unpleasant in the cooled form. True, it can be heated in a frying pan, but it is not that!

And the hot chinkie to eat - you need a special skill. It is that the subtle dough in which the minced is wrapped in the course of the eating process and the delicious juice does not navigate from there the highest way to the plate.

The highest - because the hundreds can marry. This is the art of eating Hinkali - to preach so that the juice does not shed. And do not bring the Most High try to nourge Hinkie on the plug, no matter how hot it is - from the seal of a stranger-irregularity not to get rid of eternal. Hinki eat hands, and only with their hands!

Hinkali - Heavy food. For the night there should be no one. The day the day. Or in the morning. Especially when the day before - it is clear that. My buddy, staying in this state, decided to improve the body through this meal. I went to Khinkal, ordered a dozen, put on the rack, headed for beer (it was in Soviet times with his self-service).

Returning, caught a confusion situation - His Hinkali ate a stranger and drove the beer.

The buddy decided that the stranger did not have enough money for food - well, not to drive a person! He set up near and also began to eat. According to him, this stranger clearly did not like it, but he said nothing, just glanced Square. In short, it soon turned out that my friend confused the rack - his portion of Hinki cooled on the next intact ...

The story ended with a grandiose drunk for acquaintance. The next day, they already together came to the same chinkal "repair" organisms. And then they even seem to have come together - one of them married a cousine of another.

True, he did not always play a combining role. Disobedizing their function is much better known. So far, so really and it is not clear, is it in the minced meat for Hinkali greenery or do without it?

The Camp of "Hincalists" has long been divided into two approximately the same parties, each of which relates to another with some fraction of contempt. My neighbor Vazha Gudsushuri on nicknamed Highlander, because it comes from the snowy gorges of the Caucasian Mountains, it claims that both parties are right: without Green Khinkali prepared in the mountains, because there was no greens there.

Talking about it, the Highlander recalls the book about the Georgian cuisine, which gives a recipe for boiled lamb in the oxide: "Baran's carcass is one. Poured with water so that it is slightly covered with meat. Put on fire and brewed. Salt is added to taste. "

"It was not at my ancestors chain, greens, except for wild dope," he says. There was also no meat grinder. Therefore, the meat for chinki was disturbed by small-fine daggers. In Tbilisi, you can now find the inscriptions on the chinking "chinkie chopped", which means: the filling is prepared by the method of horses.

Hinkali's distribution area - north, south, east of Georgia. True, they are already in the western part of the country began to sculpt, but, let's say, in some restaurant in Mingrelia, Khinkali is hardly worth it. Hinkie there is not a corona dish there, and in this part of the country it is worth ordering something else.

Despite the fact that in Tbilisi over the past couple of years, the number of quinkal at least doubled, even a whole network called "Eldepo" in honor of the famous in the 70s of the Khinkal, located near the Metro station "Electroepovskaya", most popular still use the oldest oldest , with decades of reputation experienced. For example, located in the very center of the Georgian capital "Veliaminovskaya".

So before, in the royal times, one hundred years ago was called the street on which this institution is located. "I went to eat to Veljaminovskaya Khinkali," Tiflis said. Prindered title: Street is now wearing another name, and Khinkal - Veljaminovskaya.

But I had the most delicious chinkie, there was not far from the famous Bazawa Lake. They were small, slightly more dumplings. But the taste is indescribable. Made like methods of horses, but with greens, which once again has proven poorly proved the version that reasonable eclecticism in any field is able to give amazing results.

But in Aspyndse, that in the south of Georgia is not far from the Turkish border, I have failed from Hinkie. Raddle owners The grand lunch in my honor decided to complete Hinki and politely asked how many pieces I eat. "Not more than five," I was satisfied with the surprised gazes of those who took no meaning. A little later became clear than I struck them. In those edges of the chinkly are shaking the size of a good soup. NOT HINKALI, And Hinkali!

Yuri Simonyan (

Hinkali is a famous Georgian dish that love has won in many countries. In most cases, this dish is compared with Russian dumplings, but chinkly have a different shape and a little more size. In fact, dumplings and chinkly combines only the texture: both those and others are made of dough and meat. However, they differ in their meaning, these are two different disheswho are prepared on the basis of the ancient traditions of nations. Everyone knows that dumplings are quite easy and quickly straightened, but Hinkali have their secrets, which is why even every hostess from Georgia will decide to prepare them for their family. In this case, it is better to visit the real quinqual, where professional chefs will be offered truly tasty, traditional dish. What is explained? It's pretty simple: in the preparation of this dish there are a large number of secrets and tricks that must be fulfilled. Otherwise, Hinkali will become ordinary meat, wrapped in the dough.

Hinkali is unusual absolutely to all, ranging from the method of cooking meat filling and ending with an interesting ritual of modeling and eating. To understand what their originality, we will return a little back to understand the history of this disorder and the mystery of cooking.

History of Hinkali

There is a legend that this dish was first invented in Georgia during the battle of the Persians, the Arena was the mountains. The wounded soldiers could not eat, as a result of which they could not fully restore their strength, for this reason the mistress decided to come up with a new dish. It was Hinkali who were cooked from the nutritious lamb, onions and garlic, flour. Of particular importance in the dish played broth, which possessed healing properties. Yes, and onions with garlic produced an antiseptic effect.

georgian dish with an amazing taste, unique smell and original form

For the preparation of Hinkali, the hostess struck the meat of lambs, who grazed in the mountains, on small pieces, mixed it with onions and garlic, and then druck out all this in a huge pan on the open fire. After some time, the dish changed a bit, it became modern not only in the cooking method, but also in the presentation. However, at the same time, Hinkali did not lose their original nutrient and healing properties. After the dish turned out to be on the tables ordinary peopleThe recipe added another component - greens, without which Hinkali is not even perceived today.

Traditionally, the dough for Khinkali did fresh. Then it was rolled, cut into pieces, and put in the middle a stuffing. After that it was necessary to wrap the chinki. This process demanded special mastery from the mistress, since the wrapping was real art. The larger the hostess possessed in Hinklia, the larger. As a result, a kind of bag was obtained.

Boiled dish on a fire, pre-saturating water. It seems that everything is quite easy.

To date, Hinkali learned how to prepare in almost all countries of the world, which is why the classic recipe has changed a bit. For example, instead of lamb began to use beef, which was mixed with pork, as a result of which the stuff was distinguished by juice and delicacy.

Bags can be both very small and very large. Almost every cook with experience has a personal recipe for Hinkali in his arsenal and applies its small tricks in the process of preparation.

delicious chinki decorated with greens and pepper sprinkled

Cooking Rules Hincali

The entire process of cooking this dish specialists are divided into several main stages: preparation of the filling, preparation of the test, direct boiling. Let's talk about each of the stages in more detail.

Preparation of the filling

Ingredients:

• 500 gr. meat, preferably pork mixed with beef;

• 1 PC. Luke;

• 50-100 gr. broth;

• bunch of dill, cinse bundle and parsley bundle;

• pepper and salt to taste.

minced chinki

Cooking process:

1. First of all, it is necessary to make mince. Of course, it is possible to use a meat grinder, however, in the traditional recipe, the meat must be chopped by a knife.

   It is a fact. By the way, the cooks of Georgia until today, the minced meat is cut by two knives. They do not recognize either a meat grinder, nor ready-made mince. In addition, mince must be freshly prepared, otherwise chinkially lose their original, amazing taste.

1. Therefore, take knives and chop meat until mince is formed with small pieces. However, do not overcome, because the porridge is also not suitable.

1. Then make the onions and put it finely. It is desirable to cut it to the state of the porridge. Therefore, in this case it is even recommended to apply a meat grinder or blender. Add a bulky mass to the naked meat.

1. In the stuffing, plow a preheated broth. Do not bring it to a boil, the main thing that he become hot.

1. Green thoroughly rinse, cut and send to a bowl with minced meas.

1. Add salt and pepper into meat, mix everything thoroughly and leave for 30-60 minutes. During this time, the meat will let juice and will be encompassing with broth, so it will become soft and delicate. Filling for dish is ready.

Preparation of dough

Dough for dish is preparing quickly and easily. He can even make a mistress that does not have experience with the test.

Ingredients:

• 500 gr. flour;

• 1-1.5 glasses of water;

• 2 eggs;

• a pinch of salt.

cooking Hinkie

Cooking process:

1. First of all, it is necessary to sift flour with the help of sieves. Due to this, when mixing, no lumps will appear.

1. Prepare a table to knead the test and pour flour on it.

1. In a hill with flour, make a small recess, drive one egg there and pour water, add salt.

1. Gently and slowly begin to knead the dough. It is necessary to do this only manually, because so you pass the test of positive energy, warmth and all your soul.

1. Dough is ready to use. Now it follows to roll it. As a result, a subtle layer should turn out (but not much).

Hankali boiling

Stuffing and dough are ready, now it is necessary to start the modeling. On the test with a glass, cut the circles. Roll over each of them is a rolling pin, to form a cake. On the middle lay out mince. After that, you should collect the dough to the top in the form of the note and tweak to the folds formed. It is desirable that about 15 folds can be obtained on Hincali.

It is important to ensure that there is enough space for the broth inside the bag. Do not make them too tight, because it is not dumplings.

the process of modeling Hinkali

Before boiling, put a large saucepan on fire, satisfy water. When it boils, proceed to the room Hinki into the water. However, it is not necessary to do this, as when drunking dumplings - everything is immediately. At first, take the noise, put one chinkly on it and immerse them into the water, hold for a few seconds, and then release. So it is necessary to do with each bag, otherwise they will simply stick to the saucepan, and the dough will break.

Boil the dish until readiness. It is simply determined: as soon as the chinki pop up, it means it is time to pull them out. In general, the cooking process takes 5-10 minutes. Of course, it is necessary to take into account the size of Hinki.

Some hostesses do not boil the dish, but they prepare Hincali in a double boiler. Just spread them at an acceptable distance from each other, set the time - about 40 minutes and wait.

Dish feed to the table

Hincali belong to dishes that need to eat fresh and hot. Therefore, immediately after boiling, decompose the bags on plates. You can decorate a dish of greens and pepper

How to eat chinkly?

If you went to Hincalin, you can eat according to the rules and do not be shy: the combosions will be heard, boujonda absorption sounds. In addition, there are no cutlery here, because the dish is eating hands, which is very unusual for those who claim that in society it is necessary to use only fork and knife.

hinkie need to eat hands and without cutlery, leaving only the tail on the plate

Why is cutlery can not be used for dishes? It is explained by this by the fact that when Hinking Hinkali had a fork of it, the juice that they are also famous. This can be said the basis of this dish. The bag is taken in the hand over the tail, bite and drink the broth so that it does not get on the plate. Then the chinkly donate to the end. Pouch from the bag can be left. Often experienced cooks do not even boil to the end. After meals, many even arrange comic contests with tails, who ate more, that prize.

It is not customary to feed sauces, sour cream or anything else. Greens and peppers are all that is necessary for Hincali. In some chinks, the table is put on the table to inguff the bags. Hincali have a bright taste, differ in incredible juit and aroma. That is why interrupt this wondrous taste of something else is simply blasphemy.

Conclusion

Some may say that Hinkali is just a huge dumplings of Georgia. However, it is not. These interesting bags contain juicy broth, which makes them similar to Uzbek marts. However, the latter are still deprived of all the charities, which are available in the feeding process of Hinki: various cooking options, disputes about how it is necessary to eat a dish, counting the tails and identifying a bad consumer, the ability to eat without cutlery, not embarrassed to publish obscene sounds - it is in This is the originality of the dish.

Initially, the inhabitants of the Caucasus were used for the filling in the chinkie meat of lamb or goats, which were inhabited in the mountains. An important condition - meat should be only fresh. Before cooking, the meat turned into mince with the help of huge and sharp daggers. According to the tradition, the dish was prepared from meat, in which only salt, pepper was added and in some cases a wild dill, so that a spicy aroma appeared. To date, the filling includes onions and greens, so Hinkyi is obtained unusually juicy.

The dough is pretty quite simple, but the whole secret consists in the process of modeling. There should be a small space between the minced meat and the dough, which is filled with juice when cooking. In addition, there should be folds on each chinkly - at least 15 pieces.

Signs of good chinkly are a light shade, the correct shape, a ball shape, smooth and durable dough, and, of course, constant folds.

When cooking, each bag is necessary for a few seconds to lower in boiling water on the noise, which will prevent chinkly sticking to the pan in the future. It is advisable to cook at a time not more than 10 pieces of bags and constantly monitor the fire, not allowing the water to strongly boulevard, otherwise the chinki will be digested and the dough will break the dough, resulting in all the juice.

To eat chinkly needs only hands. It is necessary to take on the tail, a little bit off and drink a broth or eat a bag completely, leaving only the tail on the plate. Sauces and other additives are not served to the dish, so as not to spoil the taste of Hinki. Experts recommend to eat a dish hot and generously sprinkle it with top pepper. Only so you can feel the true taste of the original chinki. Bon Appetit!

And if everything is clear with the first - in order to eat a cake with cheese, you do not need special skills, then the formidable view is huge dumplings (by the way, never call so chinki in the presence of Georgians!) Causes hungry lovers of the national Caucasian cuisine tremble, especially if This dish you will try for the first time ..

Chankali recipe

Chankali recipe

Chinkly recipe is very simple. You will need the whole flour, salt and water for cooking, mince (beef, pork or lamb) for filling. At will, you can add cheese, greens or mushrooms in Hincali, although the traditional recipe contains only the dough and meat. Sounds easy! However, Georgians argue that in the preparation of Hinking the main thing is not content, but a form. The classic way of modeling, which is used without exception Georgian hostesses - to make a small tail from the dough on the top: For it, a kincali is comfortable to keep while eating, it is also a distinctive feature Hinki.

You will need:

• minced (pork, beef or mixed) - 1 kg
• onions - 5-6 heads
• egg - 1 pc.
• flour - 500 g
• water - 300 ml
• garlic - 3-4 teeth
• pepper

How to cook:

Onions and garlic finely cut, mix with minced meat, add water (approximately 150 ml) so that the mince is elastic. From flour, the remaining water, salt and one eggs knead the dough, it should be dense and tight. Cover the ball from the dough with a napkin and leave half an hour at room temperature. Roll the dough and cut out a 12-15 cm with a diameter of 12-15 cm. In each round, put minced stuffing and assemble the edges in a circle to get a bag with a "tail" from above. While tightly edge. Lower the chinkly in a saucepan with boiling with salted water, after the float boil 5-7 minutes, take a snack. When applying, sprinkle with black ground pepper.

How to eat Hinkie

How to eat Hinkie

The elementary, it would seem that dishes have its own set of rules on eating, and they are quite strictly observed.

How correct:

Give chinki a little cool. Take it for the "tail", touch and drink a broth that is inside. Then put the chinkly in the mouth entirely and enjoy the taste. If the sizes of the chinki (or mouth) do not allow you to do it, you can eat in several bites, the traditions do not welcome it, but do not condemn.

Guinea principles

Hinki - one of the traditional dishes of Georgian cuisine, real business card of this hospitable country. Without this dish, it is impossible to submit a single Georgian feast. And not only Georgian - Hinkali has many fans among people of different nationalities.

But before trying them for the first time, it is worth finding out how to eat chinki in the restaurant. After all, the history of this dish includes many centuries, and the rules associated with it are no less.

Legend of Hinkali

Georgia has a popular legend of the time of the invention of Hinkali. This story tells about the long-standing war with Persians, the basic battles of which took place in the mountains. Naturally, the reserves of edible was catastrophically. For a full nutrition of the wounded, the experienced hostesses came up with a dish, combining nutritious broth, fresh meat, onions and delicious fresh dough. That is how Khinkali appeared for the first time.

Of course, no one knows exactly how this amazing dish was invented. But after a century, there were many traditions and rules associated with their preparation and how to eat Hincali.

How are they cooking?

Cooking Khinkali requires great mastery from the mistress. The manufacture of the filling was not difficult, a young lamb or beef was used for the dish. Finely chuckled meat was mixed with a large number of onions and garlic. In traditional cuisine, the greens in the filling did not add, because in the mountains it is practically no. In more modern recipes, the presence of greens and favorite spices is allowed.

The minced meat for this recipe was necessarily bred by a small amount of water, it did the filling more juicy and tasty.

The dough for Hincali was made fresh, then it was finely rolled and cut into parts of the desired size. In the middle, a piece of the dough was stuffed, and the most difficult thing began. The dough needed to be folded so that the bag with folds and a dense knot from above. The more folds of Hincali, the higher the culinary skill of the hostess. But the folds should not have been less than 15, otherwise it was not a chinkie! It was also very important to wrap the bag with minced meat quite tightly, so that the meat broth appeared during boiling did not flow.

By tradition, the prepared piles were drunk in a large boiler, adding salt and spices to the water. It was necessary to monitor that the nodules from above Khinkali remain abnormal.

Features of dishes

Many are confident that Hinkali is not very different from the usual dumplings. Of course, outwardly, these dishes are similar: in the shell of fresh dough. But there is a significant difference: in georgian recipe The main emphasis is not on meat, but on a hot nutritional broth, located inside the test. It can be said that every chinkali is a portion of a strong hot soup with meat, packed in the dough.

It is this feature that you need to take into account, disassembled, how correctly there is a chinkie. Broth inside is very hot, it is important to be careful and not to get a burn. But the cooled dish loses its peculiar taste. By the way, in Georgia there are cooled chinkly considered a bad tone.

Only hands

One of the basic rules of how to eat chinkly in the cafeterial cafeteria. It is a delicious dish eating only with your hands!

Paches with meat specifically make quite large, so that they are comfortable to take their fingers. To eat chinkly - whole art: you need to lift the bag, holding it behind the nodule from above, carefully bother and immediately drink fragrant broth. Sometimes they advise to turn the chinkly to turn over and only to start to start.

You need to try not to shed a single drop, because without a broth, the taste of dishes loses his whole charm.

Sometimes the waiter in Khinkal still brings a fork and knife. Knowing how correctly there is a chinkali in the restaurant, they are used to pick up all the smallest residues of the dish, except for tails at the end of the lunch.

Why need tails

As in any traditional dish, all the little things are thought out and honed in Hincali. For example, the tail of this bag when preparing a planned is left half. This is done in order to make it convenient to take a fragrant product with your fingers and do not burn.

The solid tails are not accepted, they must be carefully folded on the plate. Of course, if you really want, they can also try, but this does not match this, because it is not correct to eat chinkly on etiquette. Yes, and tasteless they.

In the homeland, the bags with meat eating a fun tradition to count the tails left on the plate. So, on a friendly dinner, they determine the most weak or most fused consumer. And according to custom, it will be it to pay for everyone. Although, properly cooked quinquali - very tasty dishTherefore, it will be difficult to stop and eat little juicy bags will not work.

No bread

Another nuance, how to eat chinkly in a restaurant - no additions. Hinkali - self-sufficient dish, it does not need an additional piece of bread. To be saturated, it will be enough aromatic bags from the dough. But the flow of fresh greenery and vegetables is fully allowed.

And any, even a sharp vegetable sauce, only breaks the harmony of taste. In addition, in the traditional Georgian cuisine, the chinkly is supplemented with an indecent taste. The exception is only ground sharp pepper, which can be generously sprinkled with the submitted bags.

What to eat?

Surprisingly, the traditional dish does not combine with wine. Knowing how correctly there is a chinkie in the restaurant, it is worth ordering a glass of cold beer. Although traditionally served with strong Georgian vodka. At lunch, the guest drank a glass and only then biled a piece of chinki.

For those who do not like the taste of alcohol, it is quite cooled mineral water.

Hinkali - a hearty dish, so there is a risk of not calculating forces, and several things will remain on the plate. You can ask the staff to fry the remaining bags. It turns out a completely different taste, and it will be difficult to tear away from the dish.

Before ordering, you should ask how to make minced stuffing. The fact is that only chopped meat saves the structure of the fibers. Due to this, with heat treatment, many fragrant juice is distinguished from meat. It is the use of chopped pulp makes the taste of Hinki unique.

Despite the fact that the classic recipe implies filling only from fresh meat and greens, many new options for this dish appeared. In modern chinkial, you can try bags with filling from potatoes, mushrooms or cheese with vegetables. The masters change the traditional dish, creating, thanks to experiments, completely new, unique tastes. It is worth trying everything and choose the most beloved.

In order to enjoy this unusual dish, it is important not only to learn the correct recipe for its preparation. Knowing how correctly there is a chinkali in the restaurant, you can enjoy and comply with the ancient proven traditions.