Kubdari
7 servings
80 minutes
Kubdari is a fragrant Georgian pie with a meat filling, originating from the mountainous Svaneti region. Its dough is soft and airy, while inside is a juicy mixture of pork with ucho-suneli, cilantro, and chili pepper that creates a vibrant and rich flavor. This pie features a thin crispy crust soaked in butter and a spicy aroma that captivates from the first moment. Kubdari is traditionally prepared for holidays, and its heartiness makes it perfect for family gatherings. Combining simplicity in preparation with rich taste, it has become one of the iconic dishes of Georgian cuisine, embodying the warmth and hospitality of this region.
1
Sift the flour (530 g) into a deep bowl, add yeast, salt, sugar, room temperature milk, vegetable oil, and 20 grams of softened butter. Mix everything thoroughly until homogeneous, adding a little water (about 50 ml) if needed. 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 sent to the refrigerator.
- Wheat flour: 550 g
- Dry yeast: 5 g
- Coarse salt: 11 g
- Sugar: 10 g
- Whole milk (3.2%): 400 ml
- Vegetable oil: 7 ml
- Butter: 30 g
- Wheat flour: 550 g
2
Roll out the portions of dough to make five circles 5 mm thick. Poke them around the edges with a toothpick or wooden skewer to release excess air.
3
Grind the pork with garlic and onion, mix with ucho-suneli, small cubes of chili pepper, and finely chopped basil and cilantro, season with salt if necessary.
- Pork neck (collar): 745 g
- Garlic: 10 g
- Onion: 160 g
- Blue fenugreek (utskho-suneli): 10 g
- Chili pepper: 15 g
- Green basil: 15 g
- Cilantro: 35 g
- Salt: to taste
4
Place 200 grams of filling in the center of each pie, connect the edges of the dough, and pinch them at the top. Lightly sprinkle the kubdari with flour and roll them out to a thickness of 8–10 mm and the diameter of the baking forms.
- Pork neck (collar): 745 g
- Wheat flour: 550 g
5
Poke the pies with a skewer around the perimeter and place in an oven preheated to maximum temperature for ten minutes. Before serving, brush the kubdari with melted butter.
- Butter: 30 g
