The Hirshon Georgian Kubdari – კუბდარი

Ingredients

• Slightly more than 1 pound (500 grams) pork
• Slightly more than 1 pound (500 grams) veal
• 1 medium sized onion
• 2 cloves garlic
• 1 tbsp. finely-ground hemp seeds
• 3 tsp. Svanetian salt, made from:
• 2 heaped tbsp. dried coriander
• 1 heaped tbsp. dried dill
• 1 heaped tbsp. blue fenugreek
• 1 heaped tbsp. dried red pepper
• 1 heaped tbsp. marigold (can substitute turmeric, but marigold is better)
• ½ tbsp. dried cumin
• 6 ½ heaped tbsp. coarse white salt
• 150 grams (5.3 ounces) top-quality fresh garlic
• ***
• dough ingredients:
• 900 grams of flour
• 400 ml warm water
• 1 level tbsp. yeast
• 1 tsp sugar
• 1 tsp of salt
• 1 egg (optional) and 200 grams of all-purpose flour for dusting and kneading
• Butter for glazing

Instructions

1. Make the Svanetian Salt:
2. Remove skins from the garlic and crush the cloves.
3. Put the garlic to one side and use a spoon to thoroughly mix all of the other ingredients.
4. Add the crushed garlic to the mixture.
5. Use your fingers to mix the crushed garlic with the other ingredients.
6. Ensure that all of the ingredients are thoroughly mixed together.
7. The mixed ingredients will feel a little moist and should look like the picture below. Store in a dry, cool place in a glass jar that has an airtight seal.
8. Serving: Use as a condiment instead of table salt. It can also be used as a flavoring when cooking a variety of meat, fish, potato and soup dishes.
9. Cube the beef and pork and add to a mixing bowl.
10. Finely chop the onion and garlic and add to the mixing bowl, together with Svanetian salt and finely-ground hemp seeds.
11. Use your hands to thoroughly mix and squash the ingredients. This helps to ensure that the kubdari is juicy and the spices blend with the meat.
12. Preparation (dough): Kubdari requires a robust pastry that uses more flour than usual dough. To make it, add 400 ml of water (heated to 35 C) to a bowl and stir in the yeast.
13. Add 900 grams of flour to a mixing bowl and make a depression in the flour. Add the yeast water and a raw egg (optional). If you want the pastry to have a golden color you can add 1 tsp of sugar.
14. The dough should be formed into a soft ball.
15. Cover the bowl with cling film and leave in a warm place for 2 hours for the dough to rise. Once the dough has risen, add the 150 grams of flour and firmly knead the dough.
16. When ready, place the dough on a flour dusted preparation area.
17. Cut the dough into 4 pieces.
18. Mold the pieces into balls. Cover the dough balls with cling film and leave for 10 minutes.
19. Roll out each ball of dough and add the filling. Wrap the dough around the filling and pinch the top to seal it.
20. Carefully press the filled dough into a circular shape that is less than 20 cm (8") diameter. Don’t flatten it too much. Some cooks make a little hole in the middle before baking. This can help to prevent the dough bursting during baking but if the dough has been made correctly it should not be necessary.
21. Bake on a flour dusted baking tray at 200 C (about 390 Fahrenheit) until the dough becomes golden brown. The meat will cook in its own juices.
22. Serving: Glaze the surface of each Kubdari with butter and serve hot.

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