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Tushetian ´Ô ¾²½Å±Û Á¦¸ñ : whose name pays homage The short story
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says khinkali originated in the rugged mountains to the north of Tbilisi, where people in the
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Tusheti and Pshavi regions both claim to have invented it. During blistering winters in Tusheti, temperatures
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regularly fall below -15¡ÆC, and villages on the slopes of the Caucasus Mountains are cut off by metres of snowfall. For centuries before becoming restaurant favourites, khinkali were a warming offering for Caucasus shepherds, with chopped lamb or
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mutton at the centre, which was replaced by ground beef and pork as the dumpling migrated to the city. At Tbilisi restaurant Sofia Melnikova¡¯s Fantastic Douqan, chef Lena Ezieshvili
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makes some of Tbilisi¡¯s most celebrated khinkali from a Tushetian
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recipe that mixes seven parts beef to three parts pork, adding coriander, pepper and cumin. Under a vine-covered terrace in a courtyard hidden behind central Tbilisi¡¯s Giorgi Leonidze State Museum of Literature, waitstaff serves them on ramshackle, brightly painted wooden tables. The Fantastic Douqan ? whose name pays homage to a legendary meeting
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place for Tbilisi¡¯s artists and poets during
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Georgia¡¯s brief period of independence from Russian control in the early 20th Century ? is one of the last remaining restaurants in Tbilisi to make each parcel by hand. ¡°Khinkali is something you eat in the mountains where it is cold and you are hungry and tired,¡± said Ezieshvili. The extra effort ensures that the first bite delivers that same comfort: ¡°Like they would feel eating it in the mountains.¡± [´äº¯]
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