Photo: klopotenko.com
“If you want this dish from the picture, prepare more kubdari, because such yummy meat with meat can be taken from the plate in a matter of minutes. Be sure to add traditional Georgian spices, such as suneli hops, coriander, paprika, garlic and black pepper. It will be even tastier,” the chef noted on Facebook.
Ingredients for the dough:
- 300 ml water;
- 1 tsp. Sahara;
- 20 g pressed yeast;
- 550 g flour;
- a pinch of salt;
- 2 tbsp. l. vegetable oil.
Filling ingredients:
- 300 g beef;
- 300 g pork;
- one onion;
- salt to taste;
- ½ tsp. khmeli-suneli;
- ½ tsp. coriander;
- ⅓ tsp. ground black pepper;
- ⅓ tsp. caraway;
- 50 g butter.
Preparation
- Mix warm water, sugar and yeast in a deep bowl. Add flour, salt and vegetable oil to the mixture. Knead the dough and leave for 40 minutes.
- Finely chop the beef, pork and onion. Mix meat, onion, salt, suneli hops, coriander, black pepper and cumin.
- Divide the dough into four parts and roll each into a layer.
- Place the filling on the dough and form a boat in the middle. Roll the resulting products into flat cakes.
- Fry the kubdari over low heat in a dry frying pan, periodically turning from side to side, until cooked. The finished cakes should be well browned.
- Grease the finished kubdari with oil.
