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Khinkali
Stuttirrg cutt bt': mt'at, meltecl butter-kalti, meshed
witlr rnt.|tcclbultt.r, boilcc] nett|esmixed with
p()tut(x.ít
roastccl ott iott, tttttsltrtlttttls.
witlr íltlur and water is rolled out.
I)truglrkttt'ttclt.t|
t ltc pastryusing a cuP as a template.Add
Rcluncls(.tltí.r()lll
the íilling tltt.tllrring the sides of the Pastry up over the
looks like small folds.Bringapan
filling so t ltt't'otttbination
boil, add khinkali and boil for 8a
water
to
of lighty sitltt'rl
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Tushetiankitchen
Tushetion cuisine is based on tusheti agriculture and
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ecologically clean three main nature products:
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and cattle meat (mutton andbeef);
1.Šheep
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2.Sheepand cattle diaryProduct;
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3.Corn and Plant Products.
tlryrnt.(t.araway) . yq r-, , 1r'
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I Tushetian famous dishes andbeverages are khinkali,
ltrstcadof
oniotrntixt'clwitlt wittt't'.
is serveclwif lr nraslrccl
u k It ttrt'llgir tn g,tr rba(u)gntu i l.c'om
i kotori, Gudis kveli andAludi.
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Gudiskveli
Ttshuri cheese is prepared of sheep milk. It gets
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tso1T36bg5 q3tÓo-$st' 3;tlr6sp o1tÓg3g6 RĎ guda,the sheepskinin which it is aged.
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The guda is preparedby shearingthe wool close to the
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3srÓ6sq TtÓ0305'tÓop6o6 sheep is slaughteredand its skin removed in one piece.
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RĎa6030Ro RgqĎ0r'o'o 5;33olgb2qo U30Ro Afterbeingwashedandthendriedínthesun,the neckand
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AIudi
olěoqsq o3otÓ6}65 tíro8.srÓ 6s6o3q6b' q6qs0o"ilrl skin is turned inside out so that the wool lines the inside.
As eleswerein the mountain regionsof Georgianbier is a
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ritual
beverage.It is not brewed for everydayuse,only for
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arelayeredwith rock saltinsidethe skin.The cheesemaker holidays,funeralsof festivityevents.
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8oaaoqo ?tÓo$b .:8ooq6bb, qst6Bg6oq 8obob boll then blows into the remaining leg opening to inflate the
Aludi is madeof hop and barley.Barley is placedin a big
b8oqo3oolo po}tÓob Var nq 6s}tÓgbsry - s0r'lq6b.r guda like a balloon, ties the last opening shut, and leaves
pot,
add water and put asidefor two days.Then spreadthe
tír'l8 sp3oqo ogob. $oqc'lt Jst636dBos8cooq6čg6the cheeseto ripen in saltforthree to fourweeks
grainson flat surfaceand wrap to keep warm. In trvo days
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the grain sprouts.The grain will be collectedand packedto
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material-placedin a big pot [20-25tungi (tungi is a vessel
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capacity16-17litres)1.The pot-placedon a strongfire
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Áfter it
c'r Lr;bgo8tr to boíl,while constantlystirring to avoid burning.
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simmer.Removepart of liquid to add it later.When ready
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Tl0xca t'daq remove from the heat and let to cool down. In the
meantime it settles. Clear liquid is removed, the rest
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woolen bag.
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