Kubdari (Georgian: კუბდარი) is a meat filled pastry that originates from Svaneti region. It can be made with either beef or pork but the most popular version uses mix of both. Originally it should be made with finely chopped and not minced meat.
1 kg of minced/chopped mixed meat,
1 medium sized onion,
2 cloves of garlic,
1/3 tsp of powdered caraway,
¼ tsp of powdered dill,
1 tsp of dried coriander,
1/2 tsp of blue fenugreek (utskho suneli),
1 tsp of red pepper
salt (to taste)
900 grams of flour (plus some more for dusting and kneading),
400 ml of lukewarm water,
1 tbs of yeast,
1 tsp of sugar,
1 tsp of salt,
1 egg (optional)
butter for glazing
Put the meat into a mixing bowl. Finely chop the onion and garlic and add to the bowl, together with the spices. Use your hands to thoroughly mix the ingredients.
Mix yeast with sugar and water in a separate bowl and wait until fluffy. Add 750g of flour to another mixing bowl and make a depression in the flour. Add the yeast water and an egg (optional). Mix and knead thoroughly.
Cover the bowl with cling film and leave in a warm place for 2 hours for the dough to rise. Once the dough has risen, add 150 grams of flour and firmly knead. When ready, place the dough on a dusted preparation area and cut it into 4 pieces and fold them into balls. This way you will eventually have 4 kubdari, each pizza size. It is also possible to divide the dough into 12-15 pieces and get bun-sized kubdari. Cover with cling film and leave for 10 minutes. Roll out each ball of dough and add the filling. Wrap the dough around the filling and pinch the top to seal it.
Carefully press the filled dough into a circular shape of about 20 cm (pizza size), or about 8-10 cm (bun-size) in diameter. Make a little hole in the middle before baking – this helps to prevent the dough from bursting. Bake on a dusted baking tray at 200 C until the dough becomes golden brown. The meat will cook in its own juices. Glaze the surface of each Kubdari with butter and serve hot.