Kubdari is a delicious round meat pie from Georgia’s Svaneti region. It is made with cut meat instead of minced, so while taking each bite you feel the tender juicy meat. Kubdari can be made either with pork, beef or their mix, depending on one’s taste.
- 2 kg veal (young beef) or pork (not too fatty) (or mixed 50/50)
- 4 cloves garlic
- 1 tsp coriander
- 1 tsp dill
- 1 tsp fenugreek
- 1 tsp cumin
- 1 l warm water
- 1 tsp yeast
- 1 tsp salt and pepper
- Dissolve yeast in warm water, add salt, flour and mix up well. Knead the dough. You can also add 50 grams of butter to the dough (optional). The dough should be tougher than in the case with Khachapuri (Georgian cheese bread). When it is ready, cover dough with towel and keep in a warm place to rise.
- Meanwhile, pound meat (if the meat is not fresh and young enough, better use wooden mullet). Cut flattened meat in medium size cubes, add finely chopped onion, clove and spices and mix up.
- Be careful while mixing spices. Take dried coriander in large amounts, moderate quantity of fenugreek, dill and cumin in relatively small amounts and mix. (The mix should be two tablespoons in total). Finally add salt and red pepper to chopped meat and blend well.
- Divide dough into balls and roll them out. Put spiced meat on each flattened dough disc and tie the edges together. Roll out Kubdari first by hand, then by dough roller. Bake in the oven at 200 degrees for 20-25 minutes.