Kubdari

Kubdari is the hearty stuffed bread of Svaneti, the mountainous northwestern corner of Georgia. Unlike khachapuri, which is filled with cheese, kubdari is packed with spiced raw meat that steams inside the dough as it bakes in a cast-iron pan, producing a juicy, aromatic filling encased in a golden crust. It is the ultimate mountain comfort food.

Serves: 4

Ingredients

Dough

• 400g (3 cups) plain flour, plus extra for dusting
• 7g (1 tsp) instant yeast
• 1 tsp salt
• 1 tsp sugar
• 240ml (1 cup) warm water
• 2 tbsp (30ml) sunflower oil

Filling

• 500g (1 lb) lamb mince (or beef/pork mix)
• 1 medium onion, very finely chopped
• 4 garlic cloves, minced
• 1 tsp ground coriander
• 1 tsp ground fenugreek (utskho suneli)
• 1/2 tsp ground black pepper
• 1/2 tsp dried chilli flakes
• 1 tsp salt
• Small handful fresh coriander (cilantro), finely chopped
• 2 tbsp (30ml) cold water

To finish

• 30g (2 tbsp) butter, melted

Instructions

1. Make the dough: combine flour, yeast, salt, and sugar. Add warm water and oil, knead 8-10 minutes until smooth and elastic. Cover and rest 1 hour until doubled.

2. Mix all filling ingredients thoroughly in a bowl. The raw meat filling should be evenly seasoned. Keep refrigerated until needed.

3. Divide dough into 4 equal portions. On a lightly floured surface, roll each into a 20cm (8-inch) circle.

4. Place one quarter of the filling in the centre of each circle, leaving a 4cm border. Gather the dough edges up over the filling, pinch firmly to seal, then gently flatten the filled parcel with your palm to about 2cm (3/4 inch) thick.

5. Heat a dry cast-iron skillet over medium heat. Cook each kubdari sealed-side down for 7-8 minutes until deep golden brown, then flip and cook the other side 6-7 minutes. The internal temperature should reach 75°C (165°F).

6. Brush generously with melted butter straight from the pan. Rest 3 minutes before cutting.

Cook's Notes: The raw meat filling may seem unusual but it cooks fully during the long pan time. Fenugreek leaf (utskho suneli) is the authentic Svan spice — substitute with extra ground coriander if unavailable. Serve immediately; kubdari does not keep well.