Georgian Kubdari – Spiced Meat-Filled Pastry

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Introduction: Kubdari is a traditional Georgian dish from the Svaneti region. It consists of a robust dough filled with a juicy, spiced meat mixture, typically made with a combination of beef and pork. This recipe will guide you through the process of making both the dough and the filling for a delicious, homemade kubdari.

Serves: 4

Ingredients for the Filling:

  • 500 grams of pork
  • 500 grams of young beef
  • 1 medium-sized onion
  • 2 cloves of garlic
  • 1/3 tsp of powdered cumin
  • 1/4 tsp of powdered dill
  • 1 level tsp of dried coriander
  • 1/2 tsp of blue fenugreek
  • 1 tsp of red pepper
  • Salt, to taste

Ingredients for the Dough:

  • 900 grams of flour
  • 400 ml of warm water
  • 1 level tbsp of yeast
  • 1 tsp of sugar
  • 1 tsp of salt
  • 1 egg (optional)
  • 200 grams of all-purpose flour for dusting and kneading
  • Butter for glazing

Preparation (Filling):

  1. Cube the beef and pork and add to a mixing bowl.
  2. Finely chop the onion and garlic, then add to the mixing bowl along with the cumin, dill, coriander, blue fenugreek, red pepper, and salt. Mix and squash the ingredients thoroughly with your hands to ensure the kubdari is juicy and the spices blend with the meat.

Preparation (Dough):

  1. In a bowl, add 400 ml of water (heated to 35°C) and stir in the yeast.
  2. Add 900 grams of flour to a mixing bowl, making a depression in the flour. Pour in the yeast water and the raw egg (optional). Add sugar for a golden-colored pastry.
  3. Form the dough into a soft ball, cover with cling film, and let it rise in a warm place for 2 hours.
  4. Once the dough has risen, add 150 grams of flour and firmly knead the dough. Place it on a flour-dusted preparation area.
  5. Cut the dough into 4 pieces and mold them into balls. Cover with cling film and let them rest for 10 minutes.
  6. Roll out each dough ball and add the filling. Wrap the dough around the filling, sealing the top. Press the filled dough into a circular shape, less than 20 cm in diameter, without flattening it too much. Some cooks make a small hole in the center before baking to prevent the dough from bursting.
  7. Bake the kubdari on a flour-dusted baking tray at 200°C until golden brown.

Serving: Serve the kubdari hot.

Enjoy your Georgian Kubdari – Spiced Meat-Filled Pastry!

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