Kubdari - Georgian Spiced Meat Pie

Ingredients

• For the dough: For the dough:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (10g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and sugar for the dough. Gradually add the warm water and vegetable oil, mixing until a smooth dough forms. Knead the dough for about 5 minutes, then cover and let it rest for 30 minutes.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef and pork to the skillet, breaking it up with a spoon. Cook until the meat is browned and cooked through.
4. 4.
   Stir in the tomato paste, ground coriander, ground cumin, paprika, salt, black pepper, and cayenne pepper (if using). Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat and let the filling cool slightly.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Divide the dough into equal portions and roll each portion into a thin circle.
7. 7.
   Place a generous amount of the meat filling onto one half of each dough circle, leaving a small border around the edges.
8. 8.
   Fold the other half of the dough over the filling and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
9. 9.
   Transfer the filled pies onto a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
10. 10.
    Remove from the oven and let the Kubdari cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef and pork — Ensure that the meat is fresh and of high quality. Opt for lean cuts to reduce excess fat in the filling.
• Tomato paste — Use a good quality tomato paste to enhance the flavor of the filling.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper in the filling.
• Serve Kubdari with a dollop of sour cream or yogurt on the side for a creamy contrast.
• Leftover Kubdari can be reheated in the oven for a few minutes to regain its crispiness.
• Experiment with different spice combinations to customize the flavors to your liking.
• Kubdari pairs well with a refreshing cucumber and tomato salad.

Serving advice

Serve Kubdari warm as a main course, accompanied by a fresh salad or pickled vegetables.

Presentation advice

Present the Kubdari on a rustic wooden platter, allowing the golden-brown crust to shine. Garnish with a sprinkle of fresh herbs, such as parsley or cilantro, for a pop of color.