“Do you know how to eat this?” the Vazi landlady asks politely as she places “Khinkali Qalaquri” in the middle of the table. Now that she asks, no. On previous visits it felt wrong to simply cut open the onion-shaped dumplings. Because unlike Maultaschen, pierogi or gyoza, the much larger Georgian version does not have a uniform, cut-proof filling. So in order to get to the core of minced meat without wasting the strong meat broth around it, it’s better to take the dumpling in your hand and turn it – be careful, it’s slippery and steaming hot! – on the head, bites a hole in it and slurps away.
Munich: The Georgian restaurant Vazi in Sendling – Munich
