The pearl of Georgian khinkali cuisine.

According to the roughest estimates, up to 3 million kilograms of khinkali tails are thrown into the garbage in Sakartvelo every year.

There is no analogue in the world of cooking when a part of a dish, almost a third of which is edible, is thrown away. Such a culinary dish cannot be Kartvelian, due to the fact that Sakartvelo has been a land of farmers since ancient times, in which wheat, grain crops and bread were valued.

A joint ethnographic study of the Association and the National Museum of Sakartvelo, which is the first scientific study in this direction, established that khinkali are a mountain product of Sakartvelo, and they were prepared from ingredients grown by traditional farming (cattle breeding and agriculture) of the people living in the mountains - barley, rye, wheat, beef or mutton and wild mountain plants/seasonings.

Can you imagine that in the mountains, in harsh conditions, from hard-grown wheat, barley, khinkali would be wrapped and its third part would be thrown away?! Of course not!

Traditional khinkali are round and flat, they have the shape of a certain flat cake, and their tail is small, which is fully cooked and eaten with the rest of the khinkali.

Perhaps restaurants will object and say that there are not enough hands for each visitor, you have to buy mechanical equipment that stamps an elongated shape, to which I will answer that it is better not to do this at all and not mislead anyone. This is an unfair approach and a mockery of the traditions of mountain cuisine.

With the support of the "National Association of Khinkali Sakartvelo".