Product use:
1. Khinkali – dumplings stuffed with beef and lamb
2. Mushroom blintzes
This is how she writes:
A few years ago my husband spent a few days traveling in Tbilisi, Georgia. When he returned, he couldn't stop talking about the Georgian food, especially their stuffed dumplings, the khinkali. Since we're not from the right ethnic group, I informed him that he probably wouldn't eat khinkali at home, because I have no idea how to make them, and in any case, it seems to me that it's a big deal, especially the need to learn how to shape them properly.
But, recently, I discovered that you can eat delicious khinkali at home that are very easy to make. All thanks to Mama Mary (since 1993), an Israeli blue and white company, which allows you to enjoy a selection of traditional, wonderful and kosher dishes with a home-like taste – meat or fur, easy to prepare and delicious. In the past, I have already told you here about several types of dumplings made by the company that I easily made at home. They come frozen and you just have to prepare them according to the instructions, add sauce and/or toppings and eat with pleasure.
Recently, I was happy to discover that Mama Mary offers additional types of dishes from different ethnic groups. This time, it's khinkali filled with beef and lamb and five flavors of blintzes: mushroom blintzes; potato and mushroom blintzes; cherry-filled blintzes; apple-filled blintzes; vegan cheese and raisin-filled blintzes, and more. This is a great way to impress at any meal – lunch or dinner, Shabbat or holiday – with minimal effort and maximum style.
If you haven't met them yet, khinkali is a popular Georgian pastry, with a characteristic shape resembling a small bag with multiple folds. It is customary to eat khinkali with your hands, carefully biting off the top knot, drinking the sauce inside, and only then continuing to eat. The khinkali is cooked in water, and some people also fry it afterwards. It can be served as a dish on its own - with or without sauce, skewer a few khinkali on a skewer, serve it with toppings, and more. Mama Mary's delicious khinkali is made in a way that preserves the juiciness and traditional, homemade taste.
Blinis are a typical dish of Ashkenazi and Eastern European Jewry, and may have been adopted – with some changes – from Russian cuisine (blini). They are a type of thin, fried crepe, filled with a hot filling. Mama Mary’s blinis – vegetarian and vegan – feature wonderful fillings, sweet and savory, suitable as a main course, side dish or dessert, and can be combined with any meal – meat or dairy. Their preparation is simple and easy: fry in a pan, or heat in the oven or toaster oven.
I recently made us an interfaith meal. I made the khinkali according to the instructions and served them with a side of mushroom-flavored blintzes. I put a homemade mushroom sauce on the blintzes and also added a vegetable salad. The meal turned out very tasty. The khinkali had a ready-made dough and the meat filling inside was very tasty and not greasy. The blintzes, which were fried in a pan, were brown and crispy and the mushroom sauce upgraded them even more. I highly recommend eating all of these dishes separately or in combination as I made them. Either way, you will enjoy them.
Link to her post
Link to Orit's blog
