Kubdari

Ingredients for 4 servings:

• 1 kg flour
• 50 g yeast, fresh
• 120 ml milk, lukewarm, or water
• 50 ml oil, high quality
• 1 tsp salt
• 2 egg yolks
• 500 g minced pork
• 500 g minced beef
• 3 m.-sized onion(s)
• 2 tsp coriander, dried
• 2 tsp caraway seeds to taste
• 2 tsp thyme
• Salt
• black pepper
• Pepper, red
• possibly mint
• 50 g butter, melted

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

a Georgian meat-filled pastry specialty

Put the flour in a bowl. Dissolve the yeast in a little lukewarm milk or water. Add the two egg yolks, oil, and salt. Knead the dough until it pulls away from the sides of the bowl. The dough should be soft. Cover the bowl with a cloth and let it rise in a warm place for about 20 minutes. Finely chop the onions. Put both types of minced meat in a bowl, mix well with the salt and the mixed spices. Now add the onions and a little oil and knead well. Take a piece of dough, first form a ball, then roll it out with a rolling pin. Now place the minced meat on top, wrap it in the dough, and seal the ends tightly. Make sure the dough is as evenly thick as possible all around. If the dough is too thick at the closure, simply pinch off the excess and use it for the next Kubdari. After the Kubdari is closed, first carefully spread it out with your hand, then roll it out flat with a rolling pin. Work the entire dough in this way. Brush a pan with oil. First, heat the stovetop until thoroughly heated, then reduce the heat to medium and place the kubdari in the hot pan. Once one side is cooked, flip it over and cook the other side until golden brown. Remove and brush with melted butter. Slice the kubdari like a pizza and serve immediately. Tastes best hot. Kubdari can also be easily baked in the oven (preheat to 220°C, bake at 180°C). It tastes just as delicious the next day. It can be heated in the microwave or toaster oven.