Georgian Meat Pie
2 servings
30 minutes
Georgian meat pie known as kubdari is a true gastronomic journey to the heart of mountainous Svaneti. This pie filled with a juicy mix of veal and pork belly, aromatic spices, and fragrant onions has a bright, rich flavor. The soft and airy dough baked to a golden crust harmoniously complements the spicy meat filling. Kubdari is not just food; it is part of a history passed down through generations, symbolizing Georgian hospitality and love for hearty, warming dishes. It is cooked in a wood-fired oven which gives it a special aroma and crispy texture. Perfect for family gatherings and celebrations, this pie fills the home with warmth and coziness while its taste leaves an unforgettable impression.
1
First, prepare the filling for kubdari: grind the meat and onion through a meat grinder, add spices, and mix thoroughly.
- Veal: 125 g
- Pork belly: 125 g
- Red onion: 37 g
- Dried thyme: 1 g
- Red chili pepper: 1 g
- Cumin (zira): 1 g
- Svan salt: 2 g
- Ground coriander: 2 g
2
Then roll out the dough into a pancake shape.
- Enriched (sweet) yeast dough: 300 g
3
Place the filling in the center.
- Veal: 125 g
- Pork belly: 125 g
- Red onion: 37 g
- Dried thyme: 1 g
- Red chili pepper: 1 g
- Cumin (zira): 1 g
- Svan salt: 2 g
- Ground coriander: 2 g
4
Join the edges of the dough, pinching them well.
- Chicken egg: 1 piece
5
Bake in a wood-fired oven at 260 degrees for about 10 minutes.
