Plump Georgian dumplings with pleated tops, stuffed with savoury pork‑beef mince, herbs and a hidden pool of broth, these dumplings are juicy and warming.

Strong white flour

Fine sea salt

Warm water

Egg (optional)

Minced pork

Minced beef

Onion, finely grated

Garlic cloves, minced

Chopped fresh coriander

Ground cumin

Freshly ground black pepper

Chilled water or beef stock

<h2>Khinkali: Georgia’s Juicy Dumplings</h2>
<p>Khinkali are the emblem of a Georgian table set for friends—snow‑white dumplings crowned with a pleated top‑knot and bursting with peppery broth. They likely emerged from mountain regions such as Mtiuleti and Pshavi, where robust, warming food was essential. Today they’re sold in Tbilisi’s dumpling houses and roadside cafés, boiled to order and served in vast platters, steam swirling above the pepper‑dusted skins.</p>

<h2>How Street Cooks Prepare and Serve</h2>
<p>Dough is kept simple—flour, water and salt—kneaded until elastic and rested. The filling is a loose mixture of minced pork and beef with grated onion, garlic, herbs and plenty of black pepper, slackened with cold water or stock; this liquid becomes the hidden soup. Balls of dough are rolled into discs, filled generously, and pleated into 18–20 folds before the top is pinched and twisted. Khinkali are dropped into rolling, salted water and stirred so they don’t stick. They’re lifted when swollen and glossy, then served immediately with more black pepper.</p>

<h2>Flavour, Aroma and Texture</h2>
<p>The wrapper should be thin but resilient, offering gentle chew before yielding to savoury, peppery broth. The meat is soft rather than tight, perfumed by coriander leaf and cumin with onion sweetness in the background. The top ‘knob’—<em>kudi</em> or ‘hat’—is firmer and often left on the plate after biting; it’s a handle as much as food.</p>

<h2>Ingredient Notes and Substitutions</h2>
<ul>
<li><strong>Meat:</strong> A mix of pork (for juiciness) and beef (for body) is classic. All‑beef works if pork isn’t preferred; add a little oil for richness.</li>
<li><strong>Stock vs water:</strong> Cold stock brings extra savour; water is perfectly authentic—season boldly.</li>
<li><strong>Flour:</strong> Strong flour helps elasticity; plain flour works with extra kneading.</li>
</ul>

<h2>Technique Tips from Khinkali Shops</h2>
<ul>
<li><strong>Keep filling loose:</strong> It should look almost too soft; stiff mince won’t create broth.</li>
<li><strong>Rest the dough:</strong> Thirty minutes makes rolling easier and prevents shrink‑back.</li>
<li><strong>Hard boil, gentle stir:</strong> A lively pot stops sticking; stir in one direction to keep dumplings intact.</li>
<li><strong>Eat properly:</strong> Hold the top‑knot, bite a small hole, sip the broth, then finish the dumpling. Sprinkle more pepper—never sauce.</li>
</ul>

<h2>Regional Variations</h2>
<p>Mountain khinkali are often larger and spicier; in Tbilisi, pepper is more restrained. Lamb, mushroom or potato fillings appear in different regions, and pan‑fried ‘kalauri’ khinkali use leftovers crisped in butter.</p>

<h2>Pairings and Table Companions</h2>
<p>Serve with fresh herbs, pickled vegetables, tomato‑cucumber salad and cold lager or a glass of <em>tvishi</em> (semi‑sweet white). A sprinkle of ground Svanetian salt is a fine finish.</p>

<h2>Home and Batch Notes</h2>
<p>Khinkali freeze brilliantly after boiling and cooling. Reheat by steaming rather than boiling to keep skins intact. If making ahead, dust trays with flour and keep dumplings separated.</p>

JUICY PORK & BEEF KHINKALI

MAKE DOUGH

PREP FILLING

FORM DUMPLINGS

COOK & FREEZE

A fragrant twist on traditional khinkali: tender lamb and beef mince spiked with mint and parsley, sealed in pleated dough parcels with added herbs for freshness.

Plain flour

Fine salt

Minced lamb

Onion, finely chopped

Chopped fresh mint

Chopped parsley

Paprika

Crushed red chilli flakes

Beef stock

<h2>Lamb & Beef Khinkali with Mountain Herbs</h2>
<p>In the Caucasus highlands, lamb finds its way into many dumpling pots. This version folds mint and parsley through a lamb‑beef mix, giving a bright, meadow‑fresh lift to the classic peppery filling. You’ll find herb‑forward khinkali at casual ‘kania’ dumpling cafés where the cook rolls and pleats at lightning speed.</p>

<h2>Vendor Technique</h2>
<p>Filling is seasoned assertively with garlic, onion and crushed pepper, then loosened with stock. Discs of dough are piled at the bench; each is filled, pleated and twisted into a neat top‑knot. Dumplings are cooked in well‑salted water until they bob and swell.</p>

<h2>Flavour & Texture</h2>
<p>Juicy lamb brings gentle sweetness and a hint of pasture; mint cools the palate, parsley adds green freshness, paprika and chilli lend warmth. The wrapper keeps a pleasant chew—sturdy enough to hold the broth without heaviness.</p>

<h2>Ingredient Notes</h2>
<ul>
<li><strong>Mint:</strong> Fresh is crucial; dried mint becomes dominant. Use leaves only.</li>
<li><strong>Stock:</strong> Light beef or chicken stock is ideal; avoid strong reductions that overpower herbs.</li>
<li><strong>Flour:</strong> Bread flour improves resilience for generous pleats.</li>
</ul>

<h2>Serving and Pairings</h2>
<p>Finish with black pepper and a little melted butter. Pair with crisp salad, pickles and lager or a light Georgian amber wine.</p>

HERBED LAMB & BEEF KHINKALI

DOUGH

FILLING

SHAPE KHINKALI

BOIL & FREEZE

Soft flatbreads filled with molten mozzarella, cheddar and feta.

Strong bread flour

Instant yeast

Sugar

Warm milk

Olive oil

Mozzarella, grated

Extra‑mature cheddar, grated

Feta cheese, crumbled

Egg yolks

Unsalted butter, cubed

<h2>Khachapuri: Cheese‑Filled Bread at the Heart of Georgian Street Food</h2>
<p>Khachapuri appears in many forms across Georgia—round, boat‑shaped, pan‑fried—always generous with cheese and warmth. In markets, bakers slide rounds in and out of stone ovens, brushing with butter as they emerge, the air heady with toasted dough and dairy.</p>

<h2>How Vendors Make It</h2>
<p>A yeast dough rises until pillowy, then is rolled and stuffed with a blend of melty and salty cheeses. The seams are sealed and the round flattened so cheese sits in an even layer. Breads bake hot for quick lift and a freckled crust.</p>

<h2>Taste & Texture</h2>
<p>Expect a crisp‑edged crust, a soft crumb and a molten, elastic centre with tang from feta. A pat of butter rubbed over the top gives gloss and richness.</p>

<h2>Cheese Choices</h2>
<ul>
<li><strong>Melters:</strong> Low‑moisture mozzarella or sulguni for stretch.</li>
<li><strong>Salty accent:</strong> Feta or imeruli cheese for savoury bite.</li>
<li><strong>Balance:</strong> Ratios of 3:2 melter to salty cheese keep the pull without excessive salt.</li>
</ul>

<h2>Variations & Pairings</h2>
<p>Serve with salads of herbs and tomatoes, adjika pepper paste, or a simple cucumber‑yoghurt dip. Variants include <em>acharuli</em> (boat with yolk and butter) and <em>megruli</em> (cheese on top as well as inside).</p>

CLASSIC CHEESE KHACHAPURI

ASSEMBLE

BAKE

Traditional Adjaruli khachapuri: boat‑shaped bread filled with melted mozzarella, feta and ricotta, topped with an egg yolk and butter with optional spinach for extra colour.

All‑purpose flour

Active dry yeast

Sunflower oil

Low‑moisture mozzarella, grated

Ricotta cheese (or farmer's cheese)

Blanched spinach, chopped (optional)

Unsalted butter

<h2>Adjaruli Khachapuri: The Cheese Boat Ritual</h2>
<p>From the Black Sea region of Adjara, the iconic ‘boat’ arrives at the table bubbling with cheese, a golden yolk riding the waves. Diners stir in the yolk and butter, then tear off the soft prow to dunk into the molten centre—part bread, part fondue, wholly comforting.</p>

<h2>Street & Tavern Method</h2>
<p>Bakers shape ovals, roll the long sides inward to form rails, and twist the ends to a tight point. A rich cheese blend fills the boat; it bakes until blistered, then receives yolk and butter for a final minute of heat.</p>

<h2>Flavour & Texture</h2>
<p>Crisp rails, soft base, stretchy cheese and buttery silk from the stirred yolk. Spinach adds colour and a mineral note without diluting the cheese.</p>

<h2>Tips</h2>
<ul>
<li>Use low‑moisture cheeses to avoid a watery centre.</li>
<li>Bake hot—stone or steel helps blister and lift.</li>
<li>Serve immediately; the magic is in the swirl.</li>
</ul>

CHEESE BOAT KHACHAPURI

PREPARE DOUGH

MAKE FILLING

SHAPE BOATS

BAKE & FINISH

Mini boat‑shaped breads filled with a creamy blend of farmer’s cheese, mozzarella and feta. These smaller rolls are perfect for sharing.

Farmer’s cheese (or ricotta)

Eggs

<h2>Khachapuri Rolls for the Market Stall</h2>
<p>Scaled‑down boats bake quickly and sell fast—ideal for kiosks and picnics. A creamy farmer’s‑cheese filling keeps things light, while a brush of egg gives gloss.</p>

<h2>Vendor Notes</h2>
<p>Dough is portioned precisely so rolls bake evenly. Trays are rotated often in small ovens to colour both ends of the boat. Rolls are handed over warm in paper sleeves.</p>

<h2>Serving</h2>
<p>Great with herb salads, sliced tomatoes and ajika. Reheat briefly to restore softness.</p>

FARMER’S CHEESE KHACHAPURI ROLLS

FORM ROLLS

Crispy half‑moon pastries filled with seasoned turkey and onion, these hand pies use a simple dough and shallow frying.

Boiling water

Vegetable oil (dough)

Ground turkey (or beef/pork)

Garlic clove, minced

Ground coriander

Ground black pepper

Oil for frying

<h2>Chebureki: Shatter‑Crisp Street Pies</h2>
<p>Across the Caucasus and Central Asia, chebureki are fried to order and eaten standing up, juices threatening the wrist. A hot‑water dough rolls thin and fries into blistered layers around a juicy, onion‑rich filling.</p>

<h2>Technique</h2>
<ul>
<li>Use boiling water in the dough for elasticity and blistering.</li>
<li>Keep filling cold and loose; the steam creates pockets.</li>
<li>Seal well and fry at ~180&nbsp;°C until deep gold.</li>
</ul>

<h2>Flavour & Pairings</h2>
<p>Peppery, savoury juices with coriander and parsley notes, wrapped in brittle pastry. Serve with sour cream, tomato‑cucumber salad and pickles; a lager or <em>kvas</em> is classic.</p>

GOLDEN CHEBUREKI HAND PIES

FRY & FREEZE

Fried aubergine slices rolled around a garlic‑walnut paste and topped with pomegranate seeds with extra herbs and roasted pepper.

Large aubergines

Walnut halves

Smoked paprika

Garlic cloves

Fresh cilantro, chopped

Roasted red pepper, chopped

Svanetian salt (or sea salt)

Water

Pomegranate seeds

Fresh parsley, chopped

<h2>Badrijani Nigvzit: Aubergine Rolls with Walnut</h2>
<p>These elegant rolls are fixtures at Georgian <em>supra</em> feasts and market stalls alike. Thin fried slices of aubergine cradle a fragrant walnut‑garlic paste spiced with coriander and paprika, finished with pomegranate jewels.</p>

<h2>Vendor Method</h2>
<p>Aubergine is salted briefly to tame bitterness, then fried or grilled until supple. Walnut paste is pounded with garlic, coriander, paprika and herbs, loosened with water to a spreadable cream. Rolls are assembled and chilled to set.</p>

<h2>Taste & Texture</h2>
<p>Silky aubergine, creamy walnut, the pop of pomegranate and a whisper of smoke. Serve cool, with herb salads and warm lavash.</p>

WALNUT & HERB EGGPLANT ROLLS

FRY AUBERGINE

MAKE PASTE

ROLL

GARNISH

Charred meat skewers marinated with onion juice, cumin and smoked paprika, and adds sumac for tang.

Pork shoulder, diced

Yellow onions, grated

Garlic powder

Ground sumac (optional)

Vegetable oil

Metal or soaked wooden skewers

<h2>Shashlik over Coals</h2>
<p>From roadside grills to riverside picnics, shashlik is social cooking: marinated cubes of pork skewered and seared over charcoal until smoky and blushed. Onion juice tenderises the meat while cumin and paprika season the crust.</p>

<h2>Grill Notes</h2>
<ul>
<li>Marinate at least 2 hours; overnight for depth.</li>
<li>Cook over medium‑hot embers; flare‑ups add char but move skewers often.</li>
<li>Rest a few minutes; juices redistribute and stay in the meat.</li>
</ul>

<h2>Serving</h2>
<p>With lavash, raw onion rings dusted with sumac, herbs and adjika. A tart cucumber‑tomato salad is the natural side.</p>

SMOKY PORK SHASHLIK SKEWERS

MARINATE

SKEWER

GRILL

Thin, pliable flatbreads made with a mix of wholemeal and white flour, ideal for wrapping grilled meats or veggies.

Wholemeal flour

<h2>Lavash: Paper‑Thin Hearth Bread</h2>
<p>Armenian lavash is rolled whisper‑thin and baked against the hot walls of a tonir oven, emerging blistered and pliable. In markets it is stacked in tall sheets, torn and wrapped around kebabs, herbs and cheese.</p>

<h2>Home Approach</h2>
<p>Without a tonir, use a very hot oven or cast‑iron pan. Roll as thin as the counter allows and bake briefly so breads remain flexible. Stack under a cloth to steam and soften.</p>

<h2>Serving</h2>
<p>Wrap with grilled meats, fresh tarragon, spring onion and feta; or use as a base for herb‑heavy salads. Lavash re‑crisps in a low oven and makes excellent chips.</p>

WHOLEMEAL LAVASH FLATBREADS

DIVIDE

ROLL & BAKE

Grape leaves stuffed with a fragrant mixture of beef, rice, herbs and spices, simmered in lemony broth with added raisins and pine nuts for sweetness.

Brined grape leaves

Lean minced beef

Arborio rice, rinsed

Sweet onion, minced

Butter

Fresh coriander, chopped

Mint leaves, chopped

Basil leaves, chopped

Salt and black pepper

Raisins (optional)

Pine nuts (optional)

Lemon juice

Water or broth

<h2>Dolma in the Caucasus</h2>
<p>Dolmas travel the region under many names, but in the southern Caucasus a beef‑and‑rice filling, scented with herbs and cumin, wrapped in brined vine leaves and simmered gently in lemon broth is a staple of family tables and market canteens.</p>

<h2>Technique from Cooks and Vendors</h2>
<ul>
<li>Rinse leaves to temper salt; reserve torn leaves to line the pot and protect the rolls.</li>
<li>Soften onion first for sweetness; mix filling lightly so it stays tender.</li>
<li>Pack snugly; weight with a plate so rolls don’t unravel.</li>
<li>Simmer gently—just a tremble—for neat slices and glossy leaves.</li>
</ul>

<h2>Flavour & Pairings</h2>
<p>Bright lemon and herbs lift savoury beef; raisins and nuts (if used) add warmth and texture. Serve with garlicky yoghurt, herbs and warm flatbread; a squeeze more lemon is welcome.</p>

AROMATIC MEAT & HERB DOLMAS

PREP GRAPE LEAVES

ROLL DOLMAS

COOK

BATCH STREET

CAUCASUS