What are common mistakes when making Georgian cuisine technique (khinkali and walnut sauces)?

Question

Accepted Answer

Eating the khinkali knot — it's the handle, meant to be discarded. Using a fork and knife — khinkali are eaten with hands. Not making enough soup inside the khinkali — the broth is the point. Using standard fenugreek instead of blue fenugreek (utskho suneli) — different species, different flavour. Serving satsivi hot — it's a cold dish. Not enough walnut in walnut sauces — they should taste predominantly of walnut.