Khinkali with pepper sauce
30-60 Min
500+ Kcal

“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

1,1 1,1 kg. flour
500 500 ml. water
15 15 gr. salt
1 1 kg. beef
350 350 gr. onions
550 550 ml. water
20 20 gr. salt
2 2 gr. coarsely ground peppers
3 3 gr. cumin
200 200 ml. cream
20 20 gr. butter
5 5 gr. black pepper
20 20 ml. white wine
3 3 gr. salt
step 1
Roll out a hard dough. Let the dough rest for 40 minutes and knead again.
step 2
Divide dough into 4 parts, roll out and cut into circles of desired size.
step 3
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 4
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.

How To Serve

Pour the sauce on a plate and then put Khinkali.