Khinkali

Ingredients:

For the filling:

• Ground lamb, 800 gr
• Salt, to taste
• Black pepper, to taste
• Onions (minced), 3
• Cilantro (finely chopped), a bunch of
• Cayenne, a pinch of
• Ground caraway seed, 1/4 tsp

For the dough:

• Flour, 4 1/2 cups
• Lukewarm salted water, 2/3 cup

Preparation:

Knead together the ground meat, salt, pepper, onion, cilantro, cayenne and  caraway seed.

Prepare in a alrge bowl the dough with the flour and the salted water. Roll it out thinly and cut 15 cm circles using a plate.

Put 1 tbsp filling into the center of each circle. Gather up the edges of the dough to the center over the filling and pinch neatly together.

Put the Khinkali in a large saucepan with boiling, lightly salted water and simmer gently, stirring gently from time to time with a wood spoon.

When the Khinkali float to the surface, continue to simmer for about 6 minutes more.

Remove from the water with a wire skimmer, sprinkle with black pepper and serve with cold beer.