Traditional Georgian kubdari, easy to cook at home with your soup.
Component:
For Garnish:
– 500 grams pork
– 500 grams beef
– 1 onion
– 2 cloves garlic,
– 1/3 tsp cumin
– 1/4 tsp suya powder
– 1 tsp dry coriander
– 1/2 tsp black pepper
– 1 tsp salt
For the dough:
– 1 kg flour
– 1 tbsp Baker’s Yeast
– 40 cl lukewarm water
– 1 teaspoon sugar
– 1 egg
– 1/2 tsp salt
– butter for serving
Preparation:
Filling Preparation:
First cut the beef and pork into small cubes and put them in a salad bowl.
Then chop the onion and garlic and put them in the bowl of your blender along with the spices and mix all the things well.
Pour your mixture into the meat bowl and mix everything by hand.
Dough preparation:
First, pour lukewarm water in a bowl, crumble the yeast, add it and stir with a fork.
Then put 900 grams of all purpose flour in a bowl and make a well in the middle, put egg and sugar in it and add water mixed with yeast.
Mix everything by hand to make a paste, cover your salad bowl and let stand for at least 2 hours.
Then add 100 grams of flour from above and knead it by hand and divide your dough into 4 balls, cover it and keep it for 15 minutes.
Preheat your oven to 180° and lay parchment paper on a baking sheet, during these 15 minutes prepare the filling.
Flour a work surface, hand-reduce your balls to form a circle and then distribute your filling in the center of 4 dough balls.
Roll out your pasta, then seal the edges and roll it by hand to make it circular, or fold the edges in toward the middle, not flattening it too much.
Prick in the center with a fork, place them on a baking sheet and put in the oven for 25 to 35 minutes, until the pastry is golden brown.
At the end of cooking, spread some butter on top and serve hot.
Finally presenting your traditional Georgian kubdari, served and a good appetite for all.
