Georgian Food

Sochi’s Delectable Delicacies: Khinkali and Khachapuri

Exploring the Flavors of the Caucasus

Nestled in the Caucasus region of southwestern Russia, Sochi has emerged as a culinary hotspot during the Winter Olympics. The city’s dining halls offer a tantalizing array of global cuisines, including the delectable delicacies of Georgia: khinkali and khachapuri.

Khinkali: Georgian-Style Dumplings

Khinkali, a Georgian specialty, are mouthwatering dumplings filled with a savory blend of spiced meat and herbs. Unlike Russian pelmeni, khinkali are boiled in salted broth, creating a unique juicy interior. To savor their flavors fully, locals dip them in tkemali sauce, a vibrant condiment made from sour plums.

Khachapuri: The Ultimate Grilled Cheese

Khachapuri is a staple of Sochi’s cuisine, combining the comfort of grilled cheese with the flair of Georgian flavors. This homemade bread, shaped like a flat circle or a boat-like pocket, is filled with a gooey mixture of sulguni cheese (a pickled Georgian cheese similar to mozzarella) and egg. Each eatery boasts its own unique take on this doughy delight.

Authentic Recipes from Moscow 57

For those seeking an authentic taste of these Caucasus delicacies, Moscow 57 in Manhattan’s Lower East Side is a culinary haven. Chef Seth Goldman, renowned for his expertise in Russian and Central Asian cuisine, shares his recipes for khinkali and khachapuri.

Khinkali Recipe

Ingredients:

• For the Dough:
  • 4 cups unbleached white flour
  • 1 teaspoon salt
  • 1 cup warm water
• For the Filling:
  • 1 pound mixed ground beef and lamb
  • 3 tablespoons lamb fat
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon ground caraway seed
  • 1 teaspoon finely chopped cilantro
  • Pinch of cayenne
  • 3 small onions, peeled
  • 1 cup warm beef stock

Instructions:

1. Combine flour, salt, and warm water to form a firm dough. Knead for 5 minutes, then let rest for 30-40 minutes.
2. Mix all filling ingredients and set aside.
3. Divide the dough into 25 pieces and roll each into a 6-inch round.
4. Place 2 tablespoons of filling in the center of each round and fold the edges in toward the center, creating accordion pleats.
5. Seal the dumplings and twist the pleats together at the top.
6. Cook the khinkali in boiling salted water for 12-15 minutes.

Tkemali Sauce Recipe:

• 1/4 cup low sodium soy sauce
• 1/3 cup plum preserves or prune butter
• A few drops of lemon juice

Khachapuri Recipe

Ingredients:

• For the Dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 10 tablespoons cold butter, cubed
  • 2 eggs
  • 1/4 cup plain, full-fat yogurt
  • 1 egg yolk, beaten
• For the Cheese Filling:
  • 1/2 pound Muenster cheese
  • 1/2 pound mozzarella cheese
  • 1/4 pound Havarti cheese
  • 1 egg, beaten

Instructions:

1. Combine flour and salt in a bowl and cut in butter until it resembles coarse cornmeal.
2. Beat eggs and yogurt together and add to flour mixture.
3. Chill dough for 1 hour.
4. Grate cheese and combine with egg.
5. Divide dough into 4 or 8 portions and roll into rounds.
6. Place filling in the center of each round and seal the edges.
7. Brush with egg yolk and bake at 350 degrees Fahrenheit for 30-50 minutes.

Cultural Insights through Culinary Delights

Beyond their culinary appeal, khinkali and khachapuri offer a glimpse into the rich cultural heritage of the Caucasus region. These dishes reflect the influence of Georgian cuisine, which is known for its vibrant flavors, hearty ingredients, and traditional cooking methods. By savoring these delicacies, we not only indulge in a gastronomic adventure but also gain insights into the cultural identity and culinary traditions of a fascinating region.