Khinkali

Mix the flour with 1 tsp of salt, gradually pour in 250 ml of cold water and knead into a stiff dough, 10 minutes. Cover and leave for 30 minutes.

Finely chop the onions and cilantro. Combine both kinds of mince with the onions, cilantro, cumin, pepper and 1 tsp of salt. Pour in 150 ml of ice-cold water a little at a time, working it in until the mince absorbs it.

The water in the filling is what creates the broth inside the khinkali — don't skip it.

Divide the dough into 20 pieces and roll each into a circle 12–14 cm across and 2 mm thick.

Put a heaped tablespoon of filling in the center of each circle. Gather the edge into pleats toward the center, holding the filling in place, and twist the top into a knot.

Bring a large pot of salted water to a boil. Lower the khinkali in one at a time and stir gently. Once they float, cook for 12 minutes.

Cut one open: the juices inside should be clear and the meat should have no pink.

Lift the khinkali out with a slotted spoon, arrange on a platter and sprinkle with black pepper. Done!

Eat them with your hands, holding the knot: bite, sip the broth, then finish. The broth inside is very hot.