24 hours eating ONLY khinkali in Tbilisi (Georgian dumplings)

In this video, I eat JUST Georgian khinkali for 24 whole hours in Tbilisi.
I visit the following restaurants:
Cafe Daphna: home to the mouldy cheese khinkali! www.google.com/maps/place/Caf...
Zodiaqo: served a few different types of cheese khinkali www.google.com/maps/place/Zod...
Hinkali Factory: served all sorts of varieties including cheese and truffle www.google.com/maps/place/Hin...
Old Time: served the "Mother Khinkali" - 10 khinkali inside one large khinkali www.google.com/maps/place/Old...
What are khinkali?
Khinkali are a traditional Georgian dumpling known for their pleated, round shape and the broth-filled stuffing they contain. Typically, they are made with a dough composed of flour, water, and sometimes eggs, which is then filled with various ingredients. The most common filling is a mixture of spiced meat (usually beef, pork, or lamb), onions, garlic, and herbs. There are also vegetarian versions that might include mushrooms, potatoes, or cheese.
How to eat khinkali
When eating khinkali, there's a particular method to follow: they are usually consumed by hand (never by forks!) and you start by taking a bite from the side while holding the top knot, which is not meant to be eaten. This technique allows you to sip the broth while eating the dumpling.
Where do Khinkali come from?
The history of khinkali is indeed thought to be influenced by the Mongol invasions of the 13th and 14th centuries, which played a significant role in shaping culinary traditions across the regions they conquered. As the Mongols travelled through Asia and into the Caucasus, they brought with them their culinary practices, including dumplings that are similar to what we know as khinkali today.
These dumplings could have been adapted by the Georgian people from the Mongolian tradition, integrating local flavours and ingredients to create a distinct Georgian speciality.
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