Hello Nino! Thank you so much for your recipes in English. I’m from Spain 🇪🇸 . Years ago I was lucky enough to work in Tbilisi, where I realized how welcoming are your people, how beautiful is your country, how rich is your culture and how delicious is your gastronomy. Now by watching your cook recipes all those beautiful memories came back to me again. Thank you for your time and for sharing! 🙏🏼😘
Going to follow your video and make this today, thanks! Edit: I made it, and it was DELICIOUS! I used only beef, and for the mixed in water I added a bit of stock. Oh and, it definitely was a good workout too😂 lots of love from Iran, მადლობა🥰
this is the best khinkali recipe on youtube didi madloba. im watching this cuz im pretty hungry and miss that dish so i wasnt even planning to cook it hope ill do that but i really suck at cooking :d
Hi Nino, i accidentally reached your channel and I am glad bcos I love your videos and I love Georgian food. Visited your country last year and have been wanting to go again. I also love the cloth Indian elephant on your wall. Keep making more videos thanks
@@georgiancookingwithnino4453 - what about the spice '' TEAM '' -you have in your recipe? I cannot identify it. can i replace it with another spice? thanks again
@@eva4116 Hey! just saw this, my guess would be that the spice she's referring to is "thyme" not team, it's an aromatic and yeah it can be skipped. Coriander is just cilantro, the thing about cilantro is that in England it is referred to as coriander. I had the same confusion when I moved there.
No I think the name is caraway, the Dutch cumin. Carvi in French, alcaravea in Spanish, Kümmel in German. I hope one of these translations will help you.
is the technique for cooking the frozen khinkali the same? salt boiling water, swirl and drop in frozen khinkali, stir, let float, then continue to cook 8min?
you gave to use good amount of water t cover dumplings, and the meat is raw when u put in in the water, but it cooks well, because there is some water in meat inside too...
I am sorry to say this but this recipe really got me disappointed. You said to roll the dough as thin as possible which I did, "like a piece of paper". I ended up with most of the dough wasted cause it wouldn't hold the filling that was also a way too watery. To save my khinkali from an absolute catastrophe I made the dough with my standard dumpling recipe (adding an egg and rolling it, well, thicker than paper) and put the meat on a sieve for the excess water to leak away. Thus it was still tasty.
Hello Nino!
Thank you so much for your recipes in English. I’m from Spain 🇪🇸 . Years ago I was lucky enough to work in Tbilisi, where I realized how welcoming are your people, how beautiful is your country, how rich is your culture and how delicious is your gastronomy. Now by watching your cook recipes all those beautiful memories came back to me again.
Thank you for your time and for sharing! 🙏🏼😘
Thank you for filming through the entire process! This has really helped me get the details of this dish right :)
Thank you lovely Nino! I had beautiful Khinkalis!!
PS: Please add more videos, you are the best!
This one time I got addicted to khinkali. Literally ate it for breakfast lunch dinner for 20 days straight lol. I needed an intervention.
Going to follow your video and make this today, thanks!
Edit: I made it, and it was DELICIOUS! I used only beef, and for the mixed in water I added a bit of stock. Oh and, it definitely was a good workout too😂 lots of love from Iran, მადლობა🥰
this is the best khinkali recipe on youtube didi madloba. im watching this cuz im pretty hungry and miss that dish so i wasnt even planning to cook it hope ill do that but i really suck at cooking :d
I really enjoy Georgian food. I've made khachapuri and various soups and stews before, but I never had the courage to make khinkali. Now I'll try!
Great presentation Nino! I'll try it out!
Amazing !! Thank you for taking the time to make these videos! ❤️❤️❤️ looks so delicious
this is great!! so tasty!!
Thank you for such a well explained video how to. I will be making these dumplings soon.
Hi Nino, i accidentally reached your channel and I am glad bcos I love your videos and I love Georgian food. Visited your country last year and have been wanting to go again. I also love the cloth Indian elephant on your wall. Keep making more videos thanks
Thank you for the encouraging comment!
Madloba Nino :)
And would you able give recipes with other fillings? I remember I tried with cheese and potatoes in Batumi. Thank you Nino 🙏
Thank you nino its verry good 👍👍👍
Didi madloba Nino !
You are so cool! I wish we were friends and could cook together. This video really makes me miss Georgia. Thank you so much!
So nice to hear that! you are cool too! I have subscribed to your channel, if you ever come back let me know!....
do you know how to make it with mushroom inside beside meat? i had this version in Israel and it was fantastic!
The filling is so fresh tasting, sadly I'm not as skilled as you are with wrapping them. I had to use a bowl to help me fold it up.
Are there other names for the spice "team"? I've never heard of it and wonder what I can substitute for it.
If you cant't find it skip it out, it will still be fine...
Thanks - a translation program told me it is either caraway or cumin.
caraway could be closer, I think..
@@7how7 it's thyme
Satureja (ქონდარი)
Hello Nino, how can I prepare the Georgian tomatoe sauce you use as a dip?
dear Nino, by "cow meat" do you mean beef?
and coriander - as you show it is cilantro, right?
& also, is "team" right name of spice ?
Thanks.
the combination is beef and pork - 1/3 is the best, there is coriander and parsley, no cilantro
@@georgiancookingwithnino4453 - what about the spice '' TEAM '' -you have in your recipe? I cannot identify it. can i replace it with another spice? thanks again
you can also skip it, no problem...
@@eva4116 Hey! just saw this, my guess would be that the spice she's referring to is "thyme" not team, it's an aromatic and yeah it can be skipped. Coriander is just cilantro, the thing about cilantro is that in England it is referred to as coriander. I had the same confusion when I moved there.
@@rawayanas1659 It’s called coriander everywhere except the US.
Bravo Nino!!
What is the ingredient called TEAM? I'm not familiar with this, could anyone please help, many thanks...
It have to be thyme.. Thank you for the recipe Nino
@@leonidaskalaitsidis5881 Many thanks...
No I think the name is caraway, the Dutch cumin. Carvi in French, alcaravea in Spanish, Kümmel in German. I hope one of these translations will help you.
@@Frederic1406 Satureja
@@leonidaskalaitsidis5881 It is ground caraway seed. It really gives this stuff its flavor
Omg I want this!!!!!😩
is the technique for cooking the frozen khinkali the same? salt boiling water, swirl and drop in frozen khinkali, stir, let float, then continue to cook 8min?
yes...
@@georgiancookingwithnino4453 thank you!
is there any reason to use that amount of water with meat
? Is the meat still raw when you cook it ?
you gave to use good amount of water t cover dumplings, and the meat is raw when u put in in the water, but it cooks well, because there is some water in meat inside too...
@@georgiancookingwithnino4453 thank you for your fast answer )). I'll try it soon.
What is "TEAM" in Espanish?
I can't translate
Thyme in English
პაპაა ქვემოთ იქნება თარგმანი გექნა,,,,,,ჰააააა,,,,
I am sorry to say this but this recipe really got me disappointed. You said to roll the dough as thin as possible which I did, "like a piece of paper". I ended up with most of the dough wasted cause it wouldn't hold the filling that was also a way too watery. To save my khinkali from an absolute catastrophe I made the dough with my standard dumpling recipe (adding an egg and rolling it, well, thicker than paper) and put the meat on a sieve for the excess water to leak away. Thus it was still tasty.
If you don’t knead the dough long enough it will not hold the liquid meat mix.