More dumplings from Georgia (the country)

We’re at restaurant Tifsli in the Beach (or Beaches) area of Toronto. It was on Anthony Bourdain’s travel food show that I became aware of this country being at the junction of Eastern Europe and Asia. Khachapuri, the bread canoe baked with melted cheese, a cross between a pizza and fondue. Interesting aside, puri is also an East Indian food that has carb/starch in common with this.

Khinkali, the big cousin of soup dumplings that I grew up with and love, features a herb and pepper flavoured meat fill. Pick it up by the top handle, take a small bite out of the upper part, carefully suck out the hot soup, bite some more and leave the top handle as a way to count how many you’ve eaten.

i think in tougher times, you’d eat the doughy top even without that, I think it’s perfectly edible.

It’s funny how in writing, they say that there is a dispute on who invented it, Georgians or the Chinese. Whatever the case, I’d like more.