My name is Jozie, I'm 25 years old, I'm a chef but everything is ahead of me. I've only been in this field for 7 years, I started from zero and went through absolutely every stage of becoming a chef. I still have a lot to learn and I am constantly working on it. I love my job
very much, the kitchen is my home, working there is my comfort zone, I don't count the hours, I don't have days off, I just want to be in the kitchen.
I want every minute and second to be moments of my career growth, there are many new things ahead of me, I am sure of it.
dough:
500
500
gr.
flour
100
100
gr.
sour cream
50
50
gr.
water
2
2
gr.
salt
Stuffing:
100
100
gr.
lamb meat
300
300
gr.
beef
100
100
gr.
white onion
4
4
gr.
cumin
2
2
gr.
ground pepper
4
4
gr.
salt
250
250
gr.
water
10
10
gr.
garlic
(curds) sauce:
100
100
gr.
nadughi
50
50
gr.
sour cream
10
10
gr.
mint
1
1
gr.
salt
Combine the dough ingredients and knead the dough well, it should have the consistency typical of khinkali.
After the first kneading, knead once more after 1 hour and the dough is ready.
Start the stuffing, the meat should stick together which gives it a Pshavi character, finely chop the onions, mix the spices and add warm water to make the meat fluffy, taste and the stuffing is ready.
Mix all the ingredients for the sauce.
Then proceed to wrap the girtsi.
Bake the wrapped girtsi at 170 degrees for 13-15 minutes.
How To Serve
Enjoy!
Click if you already have prepared
– Pshavi baked khinkali){kind=small}
