A recipe from Gemo
Kubdari
A Svanetian round bread filled with hand-chopped beef and pork, onions, garlic, and warm Georgian spices. The bread bakes until golden, then is brushed with butter so the cut wedges reveal a juicy spiced meat filling.
Method
- 01
Make the dough: stir the warm water, yeast, and sugar together and let stand for 5-10 minutes until foamy. Add the flour, 1 teaspoon salt, and sunflower oil, then knead for 8-10 minutes into a firm but elastic dough. Cover and let rise in a warm place until puffed, about 1 hour.
⏱ 60 min - 02
Prepare the filling while the dough rises. Hand-chop the beef chuck and pork shoulder into small pieces, not mince. Mix with the onion, garlic, ground coriander, blue fenugreek, dried dill, ground cumin, cayenne pepper, black pepper, and the remaining 1 teaspoon salt until the meat is evenly seasoned.
- 03
Heat the oven to 220 C. Divide the risen dough into 2 equal balls. On a floured surface, roll one ball into a thick round, place half the meat filling in the center, gather the edges over the filling, and pinch tightly to seal.
- 04
Turn the sealed bread seam-side down and gently flatten it with your hands, then roll it carefully into a round about 2 cm thick without tearing the dough. Repeat with the second dough ball and filling. Make a small steam hole in the center of each bread.
- 05
Bake the kubdari at 220 C on a hot baking sheet or stone for 20-25 minutes, until the dough is golden and the meat filling is cooked through. Brush the hot breads with melted butter, rest for 5 minutes, then cut into wedges and serve warm.
⏱ 25 min
Nutrition
