khinkali 3d scan

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Khinkali - a dish of Georgian cuisine from the mountainous regions of Georgia, which became widespread in other regions of the Caucasus and throughout the former USSR The filling for khinkali is made from beef / veal or pork (a common option is beef with pork), less often - lamb An important element in the creation of khinkali is the work on the form. Traditionally, Georgian housewives sculpt them in such a way that a small "tail" of dough turns out at the top. It is believed that khinkali at the base must have at least 18 folds. So easy to hold; at the same time, the tail cools down even faster. Usually the uncooked tail is thrown away. Blind khinkali are boiled in boiling water or fried. A characteristic feature of the dish is the presence of a large amount of "juice" (actually broth) inside each "khinkalina". As a result, the process of eating becomes more complicated, and it is recommended to eat with your hands: using a fork and knife will not allow you to keep the juice inside.