Kubdari meat pie, a Georgian specialty recipe
Kubdari is Svaneti's most popular dish. You can use goat meat or just beef instead of pork. Try adding different spices, and it will still taste good.
Kubdari is Svaneti's most popular dish. Instead of pork and beef, goat meat or just beef can be used. If cutting the meat into small pieces is too difficult, minced meat can be bought. Kubdari has many recipes. You can try adding different spices, it will still taste good. Kubdari is most delicious when eaten fresh out of the oven.
Kubdari meat pie recipe
1 kg wheat flour
50 g yeast
100 ml milk or water
50 g butter
4 eggs (for the dough)
150 g pork
150 g beef
1 large onion
20 g finely ground coriander
20 g blue clover
Heat the milk. Add the yeast, eggs, flour, and butter and mix well. The dough should have a similar consistency to bread dough. Cover the dough with a towel in a bowl and leave it to rise in a warm place for two to three hours.
For the filling
Cut the meat and onions into small pieces and mix. Add the herbs and mix well. Divide the dough and take enough to form a ball about the size of an apple. Place it on a floured surface to prevent the dough from sticking.
Roll out the dough and place a handful of the meat mixture on top. The meat is then wrapped in the dough and the mixture is pressed flat. Using your hands or a dough roll, carefully roll it out to a thickness of 1,5 cm.
Place the kubdari on a preheated baking tray and bake for about 15 minutes in a preheated oven at 200 degrees. It is better to bake for a little longer so that the meat is cooked thoroughly. After the kubdari has finished baking, butter the top of the kubdari. Serve hot.