The short story <a href="http://kachi.co.kr/" target="_blank">답례떡</a>=답례품 답례떡 행사떡 까치떡<br /> says khinkali 
originated in the rugged mountains to the north of Tbilisi, where people in the <a href="http://itbank-eduone.co.kr/" 
target="_blank">kgitbank</a>=아이티뱅크종로점<br /> Tusheti and Pshavi regions both claim to have invented it.

During blistering winters in Tusheti, temperatures <a href="https://hkrielfde33.tistory.com/135" target="_blank">돈암동포장이사
</a><br /> regularly fall below -15°C, and villages on the slopes of the Caucasus Mountains are cut off by metres of 
snowfall. For centuries before becoming restaurant favourites, khinkali were a warming offering for Caucasus shepherds, with 
chopped lamb or <a href="https://wkdleii8121.tistory.com/135" target="_blank">사무실포장이사</a><br /> mutton at the centre, 
which was replaced by ground beef and pork as the dumpling migrated to the city.

At Tbilisi restaurant Sofia Melnikova’s Fantastic Douqan, chef Lena Ezieshvili <a href="https://dsaiowoi22.tistory.com/139" 
target="_blank">용달이삿짐센터</a><br /> makes some of Tbilisi’s most celebrated khinkali from a Tushetian <a 
href="https://www.pinterest.co.kr/sucjd827/" target="_blank">명품후드티</a>=명품후드티<br /> recipe that mixes seven parts 
beef to three parts pork, adding coriander, pepper and cumin. Under a vine-covered terrace in a courtyard hidden behind 
central Tbilisi’s Giorgi Leonidze State Museum of Literature, waitstaff serves them on ramshackle, brightly painted wooden 
tables.

The Fantastic Douqan ? whose name pays homage to a legendary meeting <a 
href="https://sites.google.com/site/loebeyeoseonguilyu/" target="_blank">막스마라여성의류</a>=막스마라여성의류<br /> 
place for Tbilisi’s artists and poets during <a href="https://kkwii8w88.tistory.com/138" target="_blank">성동구포장이사
</a><br /> Georgia’s brief period of independence from Russian control in the early 20th Century ? is one of the last 
remaining restaurants in Tbilisi to make each parcel by hand. “Khinkali is something you eat in the mountains where it is cold 
and you are hungry and tired,” said Ezieshvili. The extra effort ensures that the first bite delivers that same comfort: “Like they 
would feel eating it in the mountains.”