Kubdari (Georgian Meat Pie)
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Ingredients:
- 550 g wheat flour
- 400 ml milk (3.2% fat)
- 30 g butter
- 5 g dry yeast
- 10 g sugar
- 11 g coarse salt
- 7 ml vegetable oil
- 160 g onion
- 10 g garlic
- 745 g pork neck
- 15 g chili pepper
- 35 g cilantro
- 15 g green basil
- Salt to taste
- 10 g utskho-suneli (a Georgian spice mix)
(serves 7)
Cooking Instructions:
- Sift 530 g of flour into a large bowl, add yeast, salt, sugar, room-temperature milk, vegetable oil, and 20 g of softened butter. Mix everything thoroughly until smooth. If needed, add about 50 ml of water. Cover the bowl with the dough and leave it for 30-40 minutes. Divide the dough into five portions—use them immediately or refrigerate.
- Roll out the dough portions with a rolling pin into five circles, each 5 mm thick. Poke the edges with a toothpick or wooden skewer to release excess air.
- Grind the pork with garlic and onion in a meat grinder. Mix with utskho-suneli, diced chili, finely chopped basil, and cilantro. Season with salt if necessary.
- Place 200 grams of filling in the center of each dough circle. Gather 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 your baking dishes.
- Poke the pies again with a skewer around the perimeter and bake in an oven preheated to the highest temperature for ten minutes. Before serving, brush the kubdari with melted butter.
Enjoy your authentic Georgian kubdari!