Kubdari

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Kubdari is a traditional stuffed bread originating from the Caucasus region, particularly popular in Georgia. It is typically filled with spiced meat, onions, and herbs, then baked to golden perfection. This savory dish is often served in American diners as a unique take on comfort food, bringing a taste of the mountains to the table.

Ingredients

Wheat Flour - 19.4 oz
3.2% Milk - 13 fl oz
Butter - 1.1 oz
Dry yeast - 0.2 oz
Sugar - 0.4 oz
Coarse Salt - 0.4 oz
Vegetable Oil - 0 fl oz
Onion - 5.6 oz
Garlic - 0.4 oz
Pork Neck - 26.3 oz
Mild Chili Spice - 0.5 oz
Cilantro - 1.2 oz
Fresh basil leaves - 0.5 oz
Salt - to taste
Uchiko Suneli - 0.4 oz

Step by Step guide

Step 1

Sift the flour (530 g) into a large bowl, then add the yeast, salt, sugar, room temperature milk, vegetable oil, and 20 grams of softened butter. Mix everything thoroughly until well combined, adding a little water (about 50 ml) if necessary. Cover the bowl with the dough and let it rest for thirty to forty minutes. Divide the dough into five portions — they should be used immediately or stored in the refrigerator.

Step 2

Roll out the portions of dough with a rolling pin to create five circles, each 5 mm thick. Prick the edges with a toothpick or wooden skewer to release any excess air.

Step 3

Pass the pork through a meat grinder along with the garlic and onion, then mix it with ucho-suneli, diced chili peppers, and finely chopped basil and cilantro. Season with salt if necessary.

Step 4

Place 200 grams of filling in the center of each pie, bring the edges of the dough together, and pinch them at the top. Lightly dust the cubdari with flour and roll them out to a thickness of 8–10 mm and the diameter of the baking molds.

Step 5

Poke the pies again with a skewer around the perimeter and place them in the oven preheated to the maximum temperature for ten minutes. Before serving, brush the kubdari with melted butter.