Street Food
Kubdari (Svanetian Spiced Meat Bread)
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) plain flour
- 7 g (1 packet) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 300 ml (1.25 cups) warm water
- 400 g (14 oz) beef or a beef-pork mix, finely chopped or minced
- 2 onions, finely chopped
- 2 tsp Svanetian salt blend (or a mix of salt, garlic powder, coriander, fenugreek and dried marigold)
- 2 tbsp melted butter, for brushing
Method
- Combine flour, yeast, sugar and salt in a bowl. Add warm water and knead into a smooth dough for 8-10 minutes. Cover and let rise for 1 hour until doubled.
- Mix the chopped meat with onions and Svanetian salt blend until well combined.
- Divide the dough into 6-8 portions and roll each into a thin circle.
- Place a portion of the meat filling in the centre of each circle, then gather the edges up and pinch to seal into a ball.
- Gently flatten the sealed ball into a disc about 1.5cm thick, being careful not to tear the dough.
- Transfer to a baking tray seam-side down and bake at 200°C (400°F) for 25-30 minutes until golden brown and the filling is cooked through.
- Brush with melted butter as soon as they come out of the oven and serve warm.
Introduction: Kubdari hails from Svaneti, Georgia's remote mountainous region, where a distinctive spice blend called Svanetian salt gives the meat filling its signature warmth.
Cultural Background: Kubdari hails from Svaneti, Georgia's remote mountainous region, where a distinctive spice blend called Svanetian salt gives the meat filling its signature warmth. Traditionally baked in a wood-fired oven, it has become popular street food and bakery fare across the country, sold hot and portable.
Tips: Chop the meat by hand rather than using a food processor for the best rustic texture and juiciness.
Variations: A vegetarian version fills the bread with cabbage and Svanetian salt instead of meat; some bakeries add a little cheese to the filling.
Storage: Refrigerate covered for up to 2 days.
Reheating: Reheat in a 180°C (350°F) oven for 10-12 minutes until warmed through.
Nutrition: Approx. 340 kcal, 18 g protein, 14 g fat, 34 g carbohydrate per serving.
FAQs:
Q: What is Svanetian salt?
A: It's a distinctive spice blend from the Svaneti region combining salt with garlic, coriander, fenugreek, dried marigold petals and chili.
Q: Can Kubdari be frozen?
A: Yes, baked Kubdari freezes well for up to 2 months; reheat from frozen in the oven until warmed through.
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