\n
![\"\"](\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2021\/05\/IMG_3799-edited-1440.jpg\")
<\/a>\nWe started with the Pkhali Sampler. Pkhali is often described as a vegetable p\u00e2t\u00e9, a spread, a dip, or even a salad \u2013 all approximately correct. In essence, it consists of a cooked single type of vegetable plus walnuts, garlic and cilantro, ground together into a paste. The veggie component can range from carrots, beans, or eggplant to a host of others; among the most common, and on today\u2019s plate from the top counterclockwise, are beets, spinach, and leeks, served in this case with mchadi, Georgian corn bread, and spiced oyster mushrooms.<\/p>\n
<rant> I\u2019ve seen that portrayal elsewhere and it really gets my goat. I mean, I guess it\u2019s a triumph of sorts that soup dumplings (xiao long bao) are so ubiquitous now that any dumpling shaped vaguely like xlb is called a soup dumpling. Soup dumplings are delicious; they contain soup. Khinkali are delicious; they do not. Similarity of outward appearance does not imply similarity of contents. You know, like books. <\/rant><\/p>\n Now, the cool thing about khinkali is that topknot of twisted dough. Not only does it form a protective structural seal, but it also provides a convenient handle by which you can elevate the treat from plate to mouth. I\u2019m told you\u2019re not really supposed to eat that appendage, and I agree that it\u2019s a little chewy, but that doesn’t stop me. Try lubricating it with the thoughtfully provided \u201ctraditional garlic Nee\u2019ortskali sauce\u201d (Ortskali is a river in Georgia). Yum.<\/p>\n Georgian fare in Williamsburg, Brooklyn. Read on…. Continue reading <\/a>
\nThese are Khinkali, stuffed with seasoned ground beef, which the menu describes as \u201csoup dumplings\u201d.<\/p>\n<\/a>
\nThe obligatory inner workings shot. Note the absence of soup.<\/p>\n<\/a>
\nIf you\u2019ve had any experience with Georgian food, you probably know about khachapuri, the Georgian cheese bread that comes in several varieties. One of the most popular is adjaruli, although it\u2019s only referred to as a cheeseboat here. But since that\u2019s the name of the restaurant and they offer fourteen not-quite-Georgian variations on their specialty from mushroom to steak to shrimp, I\u2019ll accept the conceit. This is the standard variation. Shaped like a kayak, the center of which is filled with cheese, a raw egg and a chunk of butter are added just as it\u2019s removed from the oven. Stir the mixture: the egg cooks and combines with the butter and melted cheese. Break off pieces of the bread and dip them into the cheese mixture. Hot bread with melted buttery cheese that you eat with your hands, fresh out of the oven \u2013 what\u2019s not to like?
\n
\n <\/p>\n","protected":false},"excerpt":{"rendered":"