Khinkali with pepper sauce

“I am a big fan of gastronomy and travel. Most of my travels are focused on discovering and tasting new dishes.

It all started in the Italian village Ravello, where authentic Italian cuisine prevailed. I met a lady, local resident (amateur chef) who disclosed the secret of cooking authentic dishes.

I stayed at that place for few months, and after that I decided to join the Corner by the River team.

Lela and I, the founder of Corner, have drawn up completely new menu, which includes both authentic Georgian cuisine as well as other conceptual dishes #foodconcept.” - Elene Amiridze, brand chef of Cafe Corner

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi tarkhun

Recipe author

Elene Amiridze

Ingredients

Flour

1.1 kilogram

water

500 milliliter

Salt

15 gram

Beef

1 kilogram

Onion

350 gram

water

550 milliliter

Salt

20 gram

chopped pepper

2 gram

Clover

3 gram

crème

200 milliliter

Butter

20 gram

Black pepper

5 gram

White wine

20 milliliter

Salt

3 gram

step

Roll out a hard dough. Let the dough rest for 40 minutes and knead again.

step

Divide dough into 4 parts, roll out and cut into circles of desired size.

step

Tenderize the beef. Chop the onion very finely and mix with the meat. Add spices and pour water over it. Wrap the obtained mass in the dough and cook it in boiling water.

step

To prepare the sauce, put butter on the pan, add pepper and salt, and pour cream. Bring to a boil, add wine and turn off.

Serve

Pour the sauce on a plate and then put Khinkali.

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