Chinkali

Meatballs with hazelnuts

• 500 GRAM FLOUR
• 500 GRAM MINCED BEEF or LAMB
• 2 ONIONS, chopped
• 2 CLOVES GARLIC, chopped
• HANDFUL CORIANDER, chopped

• 500 GRAM MINCED BEEF
• 100 GRAM HAZELNUTS, chopped
• 4 TBSP BREADCRUMBS
• 1 TSP CUMIN SEED
• HANDFUL GREEN CORIANDER, chopped

Add 1/2 cup lukewarm water to the flour and knead well. Roll the dough out as thin as possible and cut circles of approximately 15 centimeters diameter. Mix the minced beef with the onions, the garlic, the coriander and pepper and slat to taste. Put 1 1/2 tablespoon in the middle of each circle and fold the dough into a bag, see picture. Bring a large pan of water to the boil and put the chinkali in. Boil until they start to float and then 6 more minutes. Take them out of the water and sprinkle with freshly milled black pepper.

Chinkali are from Georgia, but are also available in other countries, is slightly different forms, like manti in Uzbekistan, vareniki and galushki in the Ukraine and pelmini in Russia.

Serve this recipe for instance on the 7th of  January, when in orthodox Christian countries like Georgia Christmas is celebrated. Click on culinary calendar for more links between cooking and celebration.