Обсуждение:Хинкали
Автор никогда не ел пельмени? У них тоже образуется бульон внутри. 95.32.171.181 09:00, 10 октября 2010 (UTC)
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Глоссарий
Хинкали — Грузинское национальное блюдо: своеобразные пельмени, начиненные обильно наперченной и сдобренной специями бараниной.
--OBrigada 17:17, 5 июня 2011 (UTC)
- Irina Petrosian, David Underwood. Armenian Food
There is no doubt that khinkali's popularity in Armenia migrated from Georgia.
Armenians have no folklore about khinkali. Not a single story, fable or puzzle. It is not their dish. When President George W. Bush said he favored khinkali over all other dishes during his visit to Georgia in 2005, Armenian’s media didn’t consider it newsworthy.
— Irina Petrosian, David Underwood. Armenian Food: Fact, Fiction & Folklore – 2006
--OBrigada 18:31, 5 июня 2011 (UTC)
- Elena Molokhovets, Classic Russian cooking
According to Kovalev, the word for small Siberian dumplings, pel'meni, comes from Finno-Ugric while their shape and fillings resemble the Central Asian chttchvar and manti, the Turkish borek, and the Georgian khinkali
— Elena Molokhovets, Classic Russian cooking, 1998 - Gil Marks, Encyclopedia of Jewish Food
Uzbekistan—manti, chuchvara;2Turkey— manti;3 Italy—cappelletti, ravioli, tortelli;4 Syria—kelsonnes; 5 Afghanistan—mantu; 6 Iran —gush-e barreh; 7 Azerbaijan—dushbara; 8 Russia—pelmeni; 9 Georgia—khinkali; 10 Ukraine—pelmeni ...
— Gil Marks, Encyclopedia of Jewish Food, 2010
--OBrigada 19:19, 5 июня 2011 (UTC)
- Nicholas Holding, Armenia: The Bradt Travel Guide
This basement restaurant doesn’t really have a name but is known by its speciality, Georgian khinkali, ravioli- like dumplings.
— Nicholas Holding, Armenia: The Bradt Travel Guide, 2011 - 1. David Beriss, David Evan Sutton, The restaurants book: ethnographies of where we eat
--OBrigada 19:33, 5 июня 2011 (UTC)the highlights of the menu are the Georgian specialties such as Khatchapuri, flaky pastry filled with cheese, spinach and cheese, or red beans scented with cloves, Loubia, a soup made of red beans, garlic and walnuts, khinkali ...
— 1. David Beriss, David Evan Sutton, The restaurants book: ethnographies of where we eat, 2007
- Кстати, выше была упомянута связь национальных блюд с фольклором. Вот грузинское народное сказание о происхождении Хинкали:
Once northern Caucasians abducted a young man from Georgian highlands. He spent many months in the dungeon, but at least he could escape. After a long and risky way he returned home. He was very hungry, but because of past hardships he did not have teeth. That’s why he could not chew meals. So the sister chopped meat, put into the dough and boiled. After that Khinkali became popular among the mountain people and later – in all over the Georgia.