Tbilisi titbits: the Georgian dumpling from the hills


These parcels of meat or veg are wolfed down as enthusiastically in Tbilisi as in the countryside, and washed down with beer and a shot of vodka

Centuries of invading empires have left Tbilisi, capital of Georgia, with a pleasantly eclectic palate, so perhaps it’s not surprising that the national dish, khinkali, is said to have come from 13th-century Mongol warriors.

Khinkali look like a chunky cousin of the Taiwanese soup dumpling, xiaolongbao. Most commonly filled with a beef-pork mince mix, herbs and a little water, the parcels are steamed to create a moreish broth within.

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