KUBDARI

Kubdari (Georgian: კუბდარი) is a meat filled pastry that originates from Georgia’s Svaneti region, where it is also called ‘kuptaari’. It can be made with either beef or pork but the most popular version uses both. It should be made with cut meat and not minced meat.

Kubdari

Ingredients (filling): 500 grams of pork, 500 grams of young beef, 1 medium sized onion, 2 cloves of garlic, 1 third tsp of powdered cumin, 1 quarter tsp of powdered dill, 1 level tsp of dried coriander, 1/2 tsp of blue fenugreek, 1 tsp of red pepper and salt (amount dependent upon individual preference).

Ingredients (dough): 900 grams of flour, 400 ml of warm water, 1 level tbs of yeast, 1 tsp of sugar, 1 tsp of salt, 1 egg (optional) and 200 grams of all-purpose flour for dusting and kneading. Butter for glazing.

Ingredients for Kubdari

Preparation (filling): Cube the beef and pork and add to a mixing bowl.

Beef and Pork for Kubdari Recipe

Finely chop the onion and garlic and add to the mixing bowl, together with 1 third tsp of powdered cumin, 1 quarter tsp of powdered dill, 1 level tsp of dried coriander, 1/2 tsp of blue fenugreek, 1 tsp of red pepper, and salt (amount dependent upon individual preference).

Spices for Kubdari Recipe

Use your hands to thoroughly mix and squash the ingredients. This helps to ensure that the kubdari is juicy and the spices blend with the meat.

Mixing Meat and Spices for Kubdari Recipe

Preparation (dough): Kubdari requires a robust pastry that uses more flour than usual dough. To make it, add 400 ml of water (heated to 35 C) to a bowl and stir in the yeast.

Adding yeast to warm water

Add 900 grams of flour to a mixing bowl and make a depression in the flour. Add the yeast water and a raw egg (optional). If you want the pastry to have a golden color you can add 1 tsp of sugar.

Mixing the Ingredients for dough Recipe

The dough should be formed into a soft ball.

Khinkali Dough

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 the dough.

Kneading Dough for Kubdari Recipe

When ready, place the dough on a flour dusted preparation area.

Dough for Kubdari Recipe

Cut the dough into 4 pieces.

Quarters of Dough for Kubdari Recipe

Mold the pieces into balls. Cover the dough balls with cling film and leave for 10 minutes.

Balls of Dough for Kubdari Recipe

Roll out each ball of dough and add the filling.

Adding Filling to Dough for Kubdari Recipe

Wrap the dough around the filling and pinch the top to seal it.

Sealing the Dough for Kubdari Recipe

Carefully press the filled dough into a circular shape that is less than 20 cm diameter. Don’t flatten it too much. Some cooks make a little hole in the middle before baking. This can help to prevent the dough bursting during baking but if the dough has been made correctly it should not be necessary.

Bake on a flour dusted baking tray at 200 C until the dough becomes golden brown. The meat will cook in its own juices.

Serving: Glaze the surface of each Kubdari with butter and serve hot.

Kubdari Recipe

Kubdari Meat Pastry

Enjoy your Kubdari!

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