Georgian Meat-Filled Khachapuri (Kubdari)

A hearty, very tasty dish of Georgian cuisine will delight your family! There are several options for preparing khachapuri: fried, baked, open and closed. Variants of dough, filling and spices and herbs included in the filling are also possible. In different regions of Georgia, khachapuri is prepared differently. I tried many varieties of khachapuri and liked them all. I love Georgian cuisine! I bring to your attention a recipe for Georgian flatbread pies on yeast dough with meat filling. They are either fried (more often if the dough is not yeast) or baked in the oven. I like the second option better. The main success of the dish is the juicy, aromatic filling and tender, soft dough. The correct name for this dish is kubdari. It is unlikely that there will be anyone indifferent to such a wonderful, aromatic, satisfying and very tasty dish!
cook time: 2h
Caleb Huxley
Georgian Meat-Filled Khachapuri (Kubdari)

Nutrition Facts (per serving)

286
Calories
18g
Fat
21g
Carbs
9g
Protein

Ingredients (14 portions)

For dough:

Chicken eggs 1 pc
Milk 300 ml
Water 300 ml
Wheat flour 800 g
Dry yeast 6 g
Vegetable oil 1 tbsp
Sugar 0.5 tsp
Salt 0.5 tsp

For filling:

Minced meat 1 kg
Butter 100 g
Fenugreek 1 tsp
Ground red pepper to taste
Salt to taste

For lubrication:

Butter 50 g
Eggs 1 pc
Milk 2 tbsp

Recipe instructions

Step 1

Step 1
Products for preparing dough for Khachapuri. Take more flour than indicated in the ingredients, with a reserve, because... It may take more (or it may take less), and it will also be needed to sprinkle the table when rolling, etc. Sift the flour thoroughly, preferably 2 times. All products should be at room temperature, and water and milk should be a little warmer.

Step 2

Step 2
Take most of the flour, add dry yeast, salt, sugar, mix thoroughly.

Step 3

Step 3
Add the egg and milk to the bowl with the flour mixture and mix thoroughly. Pour in water and vegetable oil. Stir until smooth.

Step 4

Step 4
We get a liquid dough. Gradually add flour and continue mixing the ingredients. The main thing is not to overfill the flour, otherwise the dough will be heavy and rough.

Step 5

Step 5
The dough should be soft, not clogged, pliable and come together. Cover the bowl with a towel and place the dough in a warm place for 40 minutes. — 1 hour to approach. The amount of dough will increase 2-3 times.

Step 6

Step 6
Products for preparing the filling. My minced meat is twisted in a meat grinder. If you chop the meat very finely with a sharp knife, it will be even better. The onions are pre-peeled and washed. The butter should be from the refrigerator.

Step 7

Step 7
Cut the onion into cubes, cut the butter into small pieces, add spices and salt. Mix everything until smooth. The filling is ready!

Step 8

Step 8
Divide the risen dough into several approximately equal parts (I have 7 pieces). Cover with a towel.

Step 9

Step 9
Roll out each piece of dough from the middle to the edges, forming a round cake. Without skimping on the filling (take more), place it in the center of the flatbread, leaving a free edge for pinching.

Step 10

Step 10
Close the cake and begin to roll it out with your hand. We do this from both sides.

Step 11

Step 11
Brush the flatbread with egg beaten with milk. Place on a baking sheet, pre-greased with oil, place in a preheated oven, bake for 20-30 minutes. (depending on the oven) at a temperature of 170-180 degrees.

Step 12

Step 12
Grease the finished khachapuri with meat while still hot, generously with butter.

Step 13

Step 13
Place the finished flatbreads one on top of the other, grease each with butter, and let cool in the stack. Bon appetit!

Additional rubrics

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