Smithsonian Magazine: How to Make Khinkali and Khachapuri, Sochi’s Delectable Delicacies (With Recipes!)
Khinkali originated in the mountainous regions of Georgia, where they were traditionally prepared by shepherds and farmers. The dish was created as a hearty and portable meal, ideal for sustaining individuals during long hours of labor in the rugged landscape.
Khinkali was born in the rugged mountain regions of Tusheti, Pshavi, and Mtiuleti, areas where the air is thin, the winters are long, and every ingredient mattered.
What are Khinkali? Khinkali are Georgian dumplings that are a favorite at dinner parties or supras. The most common version of them is meat-filled, like in this recipe. In addition to the meat, the dumplings have a brothy filling due to the juices that the raw ground meat produces when cooked.
These Khinkali, or Georgian meat-filled dumplings, are stuffed with thyme, beef, pork, and more. Get the recipe at Food & Wine.
Rooted in the heart of Georgian tradition, Khinkali are far more than dumplings — they are a celebration in every fold. Handcrafted with care, each tender pouch is filled with spiced meat and a burst of savory broth, ready to be savored slowly, joyfully, and always in good company.
Khinkali is not just food — it’s an experience, a ritual, a delicious journey into Georgian tradition. Once you master these dumplings, you’ll find yourself making them again and again, especially for friends who’ve never tried them.
The following recipe shows the authentic way of preparing kalakuri khinkali, or urban-style khinkali, which has become very popular. This version is known for using green herbs such as parsley and coriander.