How to cook tender and juicy cakes with meat in Georgian style? The main subtleties of cooking. TOP 4 recipes for kubdari. Video recipes.
It is recommended to serve the kubdari meat pie hot, grease generously with butter on top.
Svanic minced pork pie
Spicy pie is common in the Svan community. It is prepared with an incredibly juicy, spicy and delicious filling of minced pork meat.
Ingredients:
- Warm milk - 500 ml
- Sugar - 1 tsp
- Dry yeast - 1 tsp
- White wheat flour - 1 kg
- Salt - 1.5 tsp
- Egg - 1 pc.
- Vegetable oil - 50 ml
- Pork pulp (boneless) - 1 kg
- Pork belly without skin - 200 g
- Bulb onions - 4 pcs.
- Garlic - 5 cloves
- Adjika dry - 1 tbsp
- Utskho-suneli - 0.5 tsp
- Zira - 1 tsp
- Hot pepper - 0.5 tsp
- Butter - 50 g
Step by step preparation of Svan minced meat pie:
- Heat the milk to 35 degrees. Pour sugar and yeast into it.
- Pour flour sifted through a sieve into a bowl with a slide.
- Add salt and pour warm milk.
- Break the egg and knead the dough.
- Top it with vegetable oil and knead again. Form a ball out of it.
- Before cooking kubdari, cover the dough with plastic foil and leave in the heat for about an hour.
- Cut the meat into small cubes using a sharp knife.
- Chop the onion and garlic. Add to meat.
- Season the filling with salt, pepper, adjika, cumin and utskho seasoning.
- Knead it well with your hands to combine all the ingredients, and send it to the refrigerator. The dough should increase significantly during this time.
- It needs to be kneaded again and divided into 5 equal parts. Roll a ball out of each.
- Leave them on the table for 10 minutes under a clean towel.
- Stretch each ball with our hands until a circle with a diameter of 20 cm is formed.
- Put the filling in the center. For juiciness, put slices of the cut peritoneum without the skin on top.
- Pinch the edges from above. Then turn over and roll gently with a rolling pin up to 20 cm in diameter.
- The dough should be thin and should not break.
- Punch a small hole in the top and place the cake on a floured baking sheet.
- Bake in an oven preheated to 180 degrees for 25 minutes until golden brown.
- Transfer the kubdari to a flat dish, stack it in a column one by one and brush with butter.
Serve hot. Bon Appetit!
Kubdari with pork, basil and cilantro
The peculiarity of this dish is the addition of cilantro and basil to the filling. A spicy, spicy and juicy freshly baked cake will warm you during the cold season.
Ingredients:
- Milk - 400 ml
- Fresh yeast - 15 g
- Sugar - 1 tsp
- Salt - 1 tsp
- Flour - 600 g
- Vegetable oil - 2 tablespoons
- Butter - 25 g
- Pork pulp - 700 g
- Pork fat - 50 g
- Bulb onions - 3 pcs.
- Garlic - 1 head
- Chili pepper - 1 tsp
- Cilantro - 1 bunch
- Green basil - 1 bunch
- Utskho-suneli - 1 tsp
Step by step cooking kubdari with basil and cilantro:
- Dissolve yeast in warm milk and set aside for 10-15 minutes in a warm place.
- Sift flour with a slide into a bowl.
- Combine warm liquid with flour, add salt, sugar and vegetable oil.
- Mix all ingredients and knead the dough.
- Cover the bowl with the dough and set aside for one hour.
- For the filling, finely chop the meat.
- Add chopped onions, garlic and spices.
- Grind cilantro, green basil and add to the same.
- To make the filling juicy, add finely chopped lard without the skin.
- Mix all the filling ingredients well in a shared bowl.
- Then take out the dough and divide it into 5 even parts.
- Roll out to a thickness of 5 mm.
- Put 200 grams of filling in the center of each flat cake.
- Connect the edges and pinch firmly at the top.
- Then turn over, sprinkle with flour and roll gently with a rolling pin to a thickness of 10 mm.
- Chop the top layer of the dough with a fork and send to the oven.
- Bake at maximum temperature until tender.
- Top with melted butter and serve hot.
Kubdari with lamb
This is a favorite dish for many people in Georgia. It is an integral part of the festive feast. In our latitudes, it is called rather khachapuri with meat, but it is cooked no worse than the Georgians.
Ingredients:
- Ready-made yeast dough - 0.5 kg
- Lamb - 500 g
- White onions - 2 pcs.
- Cumin - 0.5 tsp
- Coriander - 0.5 tsp
- Seasoning mixture of peppers - 0.5 tsp.
- Salt to taste
- Parsley greens - 1 bunch
- Garlic - 3 cloves
- Butter - 2 tablespoons
Step by step cooking kubdari with lamb:
- Cut the meat into small cubes with a sharp knife. Or skip through a meat grinder with a large grill.
- Add finely chopped herbs, salt and all the spices.
- Mix the filling well with your hands. If it seems very thick, add a few tablespoons of water.
- Divide the dough into several even parts and roll each with a rolling pin up to 30 cm in diameter.
- Place the filling in the center of the dough and collect the edges in a bag on top.
- Put the dough on top well so that it does not open.
- Turn the bag over with the pinched edge down, put it on the table, sprinkled with flour, and with your hands, with smooth movements, gently stretch to the desired size so that the cake does not break. Its thickness should be no more than 2 centimeters, otherwise it may not bake inside.
- Make a small hole in the top layer of the dough for steam to escape.
- Send the cake to the preheated oven and bake until tender.
- Crush the garlic in a mortar or squeeze in a garlic bowl. Mix it with butter.
Brush hot kubdari with garlic oil and serve. Bon Appetit!
