Kubdari (Svan Meat Pie) recipe

Ingredients

• 300 g flour
• 180 ml warm milk
• 1 tsp dry yeast
• 1 tsp sugar
• 1 tbsp oil
• 250 g beef and 150 g pork, cut into small pieces by hand
• 2 onions, finely chopped
• 2 tsp Svanetian salt (or salt, garlic, fenugreek and chili)
• 1 tsp ground coriander
• Butter for brushing

Method

1. Mix the flour, milk, yeast, sugar and oil into a soft dough. Cover and let it rise for 1 1/2 hours.
2. Mix the meat with the onion, Svanetian salt and coriander. Do not use a grinder: the pieces should stay small but distinct.
3. Divide the dough in two. Flatten each piece into a 20 cm circle, put half the filling in the centre and pull the edges up to seal.
4. Turn the pie seam side down and gently press it out to about 25 cm. Make a small hole in the centre for steam.
5. Bake at 220°C (425°F) for 25 to 30 minutes until golden. Brush with butter and rest 5 minutes before cutting.

Tamara's tip: cut the meat with a knife, never mince it. That is what keeps kubdari juicy, the way it is in Mestia.