Kubdari Recipe

Dissolve the yeast in warm water and let it simmer for 5 minutes. Mix the flour and salt in a large bowl, pour in the yeast water and knead the dough of medium density. Kubdar dough should not be khachapuri tender, it should withstand the heaviness of the meat juice. Knead on the table for at least 8 minutes until the dough is smooth and elastic. Finally, knead in the oil and form a chod. Cover with a damp cloth and leave in a warm place for 50-60 minutes, until fully puffed.

Cut the beef and pork into thin, small cubes (about 4-5 mm in size). It is categorically forbidden to use a meat grinder — the minced meat loses its authenticity. Mix very finely chopped onions, minced garlic, garlic (aka cumin), dried coriander, pepper and salt. Knead the meat mass vigorously for 5 minutes until the spices are deeply tender and the meat releases the juices. Roll out the puffed dough by hand into a 1.5 cm thick circle. Place the meat stuffing in the center. Roll the edges of the dough as when making khachapuri and press tightly in the center so that the meat juice does not flow out during baking. Turn the seam down and carefully, gently flattening it to a medium thickness (about 1.5 cm). Make a 1 cm hole in the center with a knife for steam to escape. Bake in a well-heated oven at 220 degrees for 15-18 minutes. The meat should be soaked in its own juice from the inside. As soon as you take it out, apply generously to the erbo.