Georgian meat pie - Kubdari
The culinary pride of highland Svaneti is spicy and tender meat pie - kubdari
Ingredients
| pie batter (800 g): |
| wheat flour 440 g |
| milk 125 ml |
| eggs 2 pcs |
| water 125 ml |
| dry yeast 7 g |
| salt 5 g |
| sugar 10 g |
| vegetable oil 20 ml |
| KUBDARI (1 piece): |
| dough 260 g |
| fatty beef 250 g |
| lard 30 g |
| onion 1/2 pc |
| garlic 1 clove |
| dried adzhika 1/2 tsp. |
| ground zira 2 pinches |
| hops 2 pinches |
| salt, ground chili pepper to taste |
| egg yolk 1 pc |
| milk 50 ml |
| wheat flour 30 g |
Instructions
Step 1
PIE DOUGH. Prepare the paste. Combine milk and water in a saucepan, add sugar and heat slightly. Pour the mixture into a bowl, add the yeast, 4 tablespoons of flour and mix well. Leave in a warm place for half an hour. After the time has passed, add the eggs, vegetable oil, salt and the remaining sifted flour. Knead the dough, cover it with a towel and leave it in a warm place for 1.5-2 hours. Then knead the dough and leave it for another 1 hour. Then knead again and start making the pies.
Step 2
KUBDARI. Prepare the filling. Chop the meat in a blender to a coarse fraction. Cut lard into small cubes, chop onion and garlic and add to meat. Salt, add red pepper, hopli-suneli, ajika, zira and mix.
Step 3
Roll out the dough, then place the filling in the center. Lift the edges of the dough, pinch, turn the pie over with the seam down and stretch with the palms of your hands, giving it a round and flat shape. Then flip over with the seam up and make a round hole in the center. Combine the egg yolk and milk and brush over the surface of the pie.
Step 4
Bake at 180 °C for 25-30 minutes. Serve the kubdari hot. Enjoy!
