Georgian flatbread kubdari with meat

Name: Georgian flatbread kubdari with meat
Total time: 3 h
Yield: 8
Ingredients: 500 g Wheat flour; 250 ml Matsoni; 100 ml Milk; 1 Chicken eggs; 50 g Butter; 75 ml Vegetable oil; 6 g; 1 teaspoon Sugar; 1 teaspoon Salt; 700 g Pork; 2 Bulb onions; 150 g Salo; 2 cloves of garlic Garlic; 0.5 teaspoon Ground red pepper; 1 teaspoon Ground coriander; 1 teaspoon; 1 teaspoon; 1 teaspoon Adjika; 1 teaspoon Salt

The dough is very easy to work with, incredibly tasty, try it! Kubdari is a meat pie. It was invented by the Svans! It's incredibly delicious!

121

2489

Harper Wilson

Recipe author

Calories

784kcal

Protein

25g

Fat

52g

Carbs

50g

*Nutrition per serving

Ingredients

Servings: 8

500g

250ml

100ml

1

50g

75ml

6g

1teaspoon

1teaspoon

700g

2

150g

2cloves of garlic

0.5teaspoon

1teaspoon

1teaspoon

1teaspoon

Step-by-step preparation

Cooking time: 3 hr

STEP 1
Dissolve the yeast in warm milk with sugar (1 tsp), let it foam. Sift the flour and salt in a heap, make a well, pour in the yeast mixture, add matsoni and melted butter, beat in the egg and start kneading the dough.
STEP 2
As you knead, add vegetable oil to the dough. You can add more flour. The dough should be soft, elastic, not sticky to your hands. Let it rise in a warm place for 2 hours. During this time, knead once.
STEP 3
Cut the meat into very small pieces with a sharp knife, lard and onion into small cubes, garlic into slices. Mix well, add salt and pepper, add the rest of the spices and adjika, mix everything with your hands and leave for 30 minutes.
STEP 4
On a board sprinkled with flour, divide the dough into equal pieces - about 200 g each, roll into small round cakes. Place the filling in the middle of each cake - enough so that the pieces of meat lie in one layer.
STEP 5
Gather the edges of the flatbread together, pinch, place on a baking sheet, seam side down, and pierce a hole in the center in the top layer.
STEP 6
Bake in a preheated oven to 180-200 degrees, about 20 minutes. When the crust is browned, place the finished kubdari on a linen towel, brush with melted butter and cover. Our kubdari must “rest” for about 15 minutes and let’s begin... Yum-Yam!
STEP 7
We eat with pleasure!

Comments on the recipe

arsika

17.08.2023

4.6

It's very tasty, but proper kubdari is like this

Tatiana

17.08.2023

4.8

I saw the word “MAZONI” and immediately thought of your recipe, which means it’s delicious and interesting (of course it’s interesting...18..ingredients) I was also pleased with “HOLE”, it’s so playful! CONGRATULATIONS!!!(and see email)

Tatiana

17.08.2023

4.9

Think. that it's very tasty

Kassandra 52

17.08.2023

4.7

Oh, how delicious it looks, it’s making my mouth water! I’ll have to cook, otherwise I won’t be able to sleep peacefully. :) If I have time, I'll take a photo.