Kubdari — Svanetian Meat-Stuffed Bread

From the remote mountain region of Svaneti in northwestern Georgia, kubdari is khachapuri's heartier
cousin — a round yeasted bread stuffed with diced, heavily-spiced meat. The filling is never ground;
always chopped by hand. Mountain food, substantial and deeply flavoured.

FASTING LEVEL: Non-Fasting (beef and pork)

SERVINGS: 6 (makes 2 large kubdari)
TIME: 3 hours

INGREDIENTS:
For the dough:
- 500 g bread flour
- 300 ml warm water
- 7 g instant yeast
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1.5 teaspoons salt

For the filling:
- 400 g beef chuck, hand-chopped into 5 mm pieces (not ground)
- 300 g pork shoulder, hand-chopped into 5 mm pieces
- 2 medium onions, finely diced
- 4 cloves garlic, minced
- 2 teaspoons Svan salt (svanuri marili) — or equal parts salt, coriander, fenugreek, marigold, garlic powder, cumin, dill seed
- 1 teaspoon ground coriander
- 1 teaspoon caraway seeds, crushed
- 0.5 teaspoon cayenne
- 1 teaspoon black pepper
- 3 tablespoons butter, melted, for brushing

METHOD:
1. Make dough: combine warm water, yeast, sugar. Let foam 10 minutes. Add oil, salt, flour. Knead 8 minutes until smooth. Rise 90 minutes until doubled.
2. Make filling: combine chopped meats, onions, garlic, all spices. Knead with hands for 2 minutes. Let stand 30 minutes at room temperature to let spices penetrate.
3. Divide dough in half. Divide filling in half.
4. Roll one dough piece into a 30 cm circle. Pile half the filling in the centre, leaving a 5 cm border.
5. Gather edges up and over the filling, pleating them together at the top — like a closed bundle. Pinch firmly.
6. Flip bundle seam-side down on a floured surface. Very gently, with a rolling pin, flatten into a 25 cm round about 2 cm thick. Do not press too firmly or filling will tear through.
7. Transfer to a parchment-lined baking sheet. Pierce the top in several places with a fork or knife to release steam. Repeat with second dough piece.
8. Bake at 220C (425F) for 22-28 minutes until deeply golden. The filling juices should be bubbling out slightly through the steam holes.
9. Immediately brush tops generously with melted butter. Cover loosely with a clean towel for 5 minutes to soften the crust.
10. Cut into wedges. Serve hot.

NOTES:
- The meat MUST be hand-chopped, not ground. This is the signature texture of kubdari. Use two sharp knives or a cleaver.
- Svan salt is the traditional seasoning mix — a Svanetian pantry staple. Available at Georgian grocers or replicate from individual spices.
- Unlike khachapuri, kubdari is a substantial standalone meal. One wedge and a salad is dinner.
- Kubdari reheats well in a dry skillet or 180C oven. Do not microwave.

NUTRITION (per wedge, approximate):
Calories: 490 | Protein: 28 g | Carbohydrates: 46 g | Fat: 22 g | Fibre: 2 g