title: A gastronomic product specific to the Caucasus region culinary: Khinkali (ხინკალი) &amp; Hinkal
abstract: In this research paper, the characteristics of khinkali and hinkal, which are a type of food specific to the Caucasus region, were examined within the context of Turkish and Georgian culinary cultures. The qualitative research method was adopted in the research and the purposive sampling technique was preferred. Face-to-face interviews were held in Artvin and Tbilisi with a total of ten participants, five of whom fulfilled the condition of preparing in Turkish and Georgian cuisines. At the end o
journal: Journal of Multidisciplinary Academic Tourism