Khinkali of Apokht Recipe

Soak the meat of the apocht in advance (preferably the night before) in warm water to remove excess salt and soften. Then cut the meat very finely with a knife. Sift the flour into a bowl, add salt, water and knead into a very cool, dense dough. Let it rest for 30 minutes and then roll it into a thin layer (about 1.5-2 mm) and cut into small rectangles (Apokht khinkali is much smaller than ordinary khinkali, you should get about the size of your thumb)

Place an apokht on each plate of dough, beat the head in the Meskhetian manner, in the form of a rectangular envelope. Put in a large saucepan in boiled, lightly salted water and simmer (about 5-7 minutes after the ammotifs). Then remove to a platter, generously sprinkle the fried onions in the erbo and garlic sourdough if desired.