Kitchen appliances and utensils:
- kitchen knife;
- cutting board;
- a bowl for minced meat;
- Coarse grinder.
Ingredients
| Pork meat | 250 g |
| Beef meat | 250 g |
| Large onions | 1 PC. |
| Ground coriander | taste |
| Salt | taste |
| Cilantro | 1/2 beam |
| Purified water | 50-75 ml |
Avicenna used the beneficial properties of cilantro to soothe pain, palpitations, treat stomach upsets and stimulate appetite.
Step cooking
- We clean and chop the onion in very small cubes. To prevent the onion from breaking up, leave a tail on it when cutting, cut the onion lengthwise into two halves and make incisions 1-3 mm thick along the core, not reaching the tail, then cut small cubes across. Put the onions in a bowl for stuffing.
- Sprinkle the chopped onion with salt to taste and knead it with your hands until the juice appears. This technique will give the minced meat an additional aroma and taste.
- We cut pork meat (250 g) and beef meat (250 g) into small pieces and twist through a meat grinder with a large net into a bowl with onions. Ideally, the meat for khinkali should be very finely chopped with a knife, but the proposed method of preparation is also allowed.
- Finely chop the cilantro greens (1/2 bunch), add to the minced meat, sprinkle with ground coriander to taste, mix the minced meat thoroughly with your hands.
- Add a little water (50-75 ml) to the minced meat, this will give it juiciness. Knead it thoroughly with a tablespoon or hands. The khinkali mince should be moist and juicy.
Stuffing is ready, it remains to make the dough and cook the khinkali.
Video recipe
You can find out additional and very useful information by watching the proposed video. It talks about the main principles of cooking minced meat, about the methods of mixing it and the distinctive features of the added ingredients.
Dear readers, having studied the recipe offered today, you got an idea about the method of preparing the ingredients of real minced meat for the Georgian national Khinkali dish.
You learned about some of the intricacies of getting juicy and flavorful fresh meat fillings. Of course, to get the true taste of khinkali it is necessary to use lamb meat, as is done in the Caucasus. But the proposed option is more adapted to European cuisine, and you have every right to change it.
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