Kubdari

Kubdari is the stuffed meat bread of Svaneti, the high mountain region of northwest Georgia, where shepherds carried these dense, spiced meat pies as provisions in the Caucasus passes. Unlike most Georgian cheese breads, kubdari is filled with raw spiced meat that cooks inside as the bread bakes.

Serves: 4

Ingredients

Dough:

• 400g (3.2 cups) plain flour
• 5g (1.5 tsp) instant yeast
• 1 tsp (5g) salt
• 220ml (1 cup) warm water
• 2 tbsp (30ml) neutral oil

Filling:

• 500g (1.1 lb) mixed pork and beef, minced or finely chopped
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tsp (3g) ground fenugreek
• 1 tsp (3g) ground coriander
• 0.5 tsp (1.5g) ground caraway
• 0.5 tsp (1.5g) dried chilli flakes
• 1 tsp (5g) salt
• Large handful fresh coriander, chopped
• 2 tbsp (30ml) butter, melted, for brushing

Instructions

1. Make dough: combine flour, yeast, and salt. Add water and oil, knead 8 minutes until smooth. Cover and rest 45 minutes.
2. Combine minced meat, onion, garlic, all spices, salt, and fresh coriander. Mix thoroughly by hand. Do not pre-cook — raw filling is essential to the technique.
3. Divide dough into 4 equal portions. On a floured surface, roll each into a circle about 22cm across.
4. Place a quarter of the filling in the centre. Gather the edges up over the filling, pinching tightly to form a sealed parcel with a thick top. Flatten gently with your palm to a disc about 2cm thick.
5. Heat a dry cast-iron skillet or heavy frying pan over medium heat. Cook kubdari 8-10 minutes per side, pressing down occasionally, until deep golden brown and the meat inside is fully cooked (internal temp 72°C / 162°F).
6. Brush immediately with melted butter and rest 3 minutes before cutting.

Cook's Notes: The Svan spice blend (fenugreek, caraway, coriander) is non-negotiable for authenticity. Some cooks add a small amount of fresh dill. Kubdari is eaten hot, cut into wedges, with no accompaniment other than a glass of Georgian amber wine.