April 6, 2021
Kubdari is the oldest georgian tradicional dish. How to make Svanuri Kubdari?
Moderately fatty meat of young beef or pork (or mixed 50/50) – 1.5 kg
Onion – 1 adult
Garlic – 3-4 cloves
Dried spices (coriander, dill, foreign seasoning, gitsruli / root) – a total of 2 tbsp
Salt and pepper – to taste
Warm water – 1.2 l
Yeast – 1 tbsp
Salt – 1/2 tsp
Flour – whatever shakes
Rules of preparation:
Dissolve the yeast in warm water and knead the dough, but it is cooler than in the case of khachapuri. Butter or margarine (50 g) can also be added to the dough.
Stand in a warm place to soak.
Meanwhile, cut the meat into equal, medium-sized pieces (if the meat is not young and soft, it is better to beat it with a wooden hammer), add very finely chopped onion, garlic and spices.
Special care is needed when mixing with spices: take the largest amount of dried coriander out of 4 spices, medium – foreign spices and relatively small amounts – dill and gypsum (gypsum grows in Svaneti and is almost the same as the root, so you can boldly replace it.) Make up approx. 2 tablespoons.
Finally, add salt and red pepper to taste and mix by hand for a long time so that the meat is seasoned and stirred.