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Kubdari in Georgian style
Flatbreads with meat or kubdari, as they are called by Caucasians, are made with thin yeast dough, and to ensure the filling is very juicy, they necessarily add lamb fat to beef or pork, and in its absence - pork fat. The meat along with the fat in the original recipe is never minced with a meat grinder, but chopped by hand into small cubes to achieve the most flavorful result.
Caloric content: 251 kcal per 100 grams of the dish.
Ingredients
Show ingredients
For the dough:
- flour (wheat) - 500 g;
- purified water - 330 ml;
- odorless vegetable oil - 40 ml;
- butter (82% fat) - 40 g;
- chicken eggs - 1 pc;
- fine salt - 1 tsp;
- white sugar - 1 tsp;
- yeast - 5 g.
For the filling:
- pork/beef pulp - 500 g;
- raw lard - 100 g;
- white onion - 150 g;
- khmeli-suneli - 0.5 tsp;
- coriander - 0.5 tsp;
- fine salt - 0.5 tsp;
- Abkhazian adjika - 1 tsp.
For greasing the finished flatbreads:
- butter 82% - 20 g.
Preparation
- Prepare the ingredients for the yeast dough. The water should be warm (about 38 degrees). Take the butter out of the refrigerator in advance to make it soft.
- Gather the ingredients for the filling according to the list. It's better if the meat and fat are slightly frozen, then they can be easily cut into small pieces. Instead of Abkhazian adjika, you can use a bit of chili pepper.
- Start with making the dough. Dissolve the yeast in the sweetened water. Leave the mixture to stand on the table. Do not add salt yet, as it slows down the fermentation process.
- After about 10 minutes, the yeast starts to work.
- Sift the flour into a large bowl - this will enrich it with oxygen and make the dough rise better.
- Make a well in the center of the sifted flour and crack the egg into it.
- Then pour the vegetable oil into the flour.
- Add the softened butter.
- Also add the yeast mixture here.
- Now you can add salt to the kneading and start kneading it for 7 minutes right in the bowl. The dough will not be stiff at all; it is quite sticky and unstable. But it is this consistency that yields the tender and delicious kubdari.
- Next, generously sprinkle the work surface with flour and transfer the dough onto it.
- Knead it slightly - just enough to be able to gather it into a pile. If necessary (when it sticks too much to your hands), sprinkle more flour.
- Transfer the dough to an oiled bowl, cover it with plastic wrap, and leave it on the table.
- Now let's work on the filling. Cut the meat into thin strips first, and then into cubes.
- Do the same with the fat.
- Chop the onion as finely as possible.
- Combine all the chopped ingredients in a bowl. Add spices and salt.
- Mix the filling with your hand, crushing the pieces of onion to release their juice. Set the mixture aside - let it sit and soak up all the spices while the dough rises.
- After an hour, the dough will have significantly increased in volume, and you can continue working with it. Preheat the oven to maximum temperature (240 degrees).
- Again, generously sprinkle the table with flour, transfer the dough onto it, and divide it into 4 parts.
- Knead three parts and return them to the bowl covered with plastic wrap, leaving one part aside. Since the dough is mobile and unstable, it is more convenient to shape the flatbreads directly on a non-stick mat or parchment paper for baking to avoid damaging them when transferring to the baking sheet. Sprinkle the mat with flour, place the dough on it.
- Flatten the dough with your palms to a diameter of 15 centimeters.
- Mold a quarter of the filling into a ball and place it in the center of the flatbread.
- Raise the edges of the dough upwards, gathering them in one point, like a knot.
- Sprinkle the ball with flour and flip it over with the seam side down. Carefully, starting from the center, begin to flatten the dough with your fingers, moving in a circle. Try to distribute the filling evenly across the entire circle, with a final diameter of about 20 centimeters.
- Make a hole in the center for steam to escape.
- Transfer the blanks directly from the mat to the baking sheet and send them to the oven.
- In 15 minutes the flatbreads will be ready - they will become golden brown, and the bubbling meat juice will be visible through the hole.
- Brush the hot kubdari with butter.
- Stack the finished products on top of each other. Cover them with plastic wrap, and then with a towel - this way, under the effect of their own heat, the flatbreads will remain soft and warm for a couple more hours.
The amazing sharp aroma is emitted by the hot kubdari Georgian style. The thin dough and plenty of juicy, fatty filling leave no chance for these flatbreads to last until tomorrow - they will be eaten immediately. They can be served with vegetables, herbs, fermented dairy products, and, of course, with adjika, give it a try.
Enjoy your meal!
