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¡°Khinkali is the best ½ÅÃ̵¿¿ë´ÞÀÌ»ç example¡± of such adaptability, she said. Gachechiladze tells an alternative ¡°legend¡± of its first arrival in the 13th Century with the invading armies of Genghis Khan¡¯s Mongol empire, its shape and flavour changing over the centuries that followed.
The meat and the dough combinations arrived as a ȼº¿ë´ÞÀÌ»ç half-moon shaped portable pasty for soldiers, she said: ¡°In the mountains, they gave them the round, sun-symbol [shape], because even though they were Christian, they were still sun-worshippers and have this ¡®Borjgali¡¯ [the sun symbol which appears on Georgian coins and banknotes].¡±
Some similar dumplings, like Turkish and Armenian manti, are linked to ¿¬³²µ¿¿ë´ÞÀÌ»ç khinkali, according to food writers Aylin Tan from Turkey and Fuscia Dunlop, an English specialist of Chinese cuisine. The two have completed one of the few pieces of rigorous scholarship on dumpling history, presenting a paper in 2012 that traced dumpling connections along the Silk Road between Chinese and Turkish varieties.