Kubdari (Svan Georgian Meat Pie)

1. 1 Wheat flour 84 g
2. 2 Dry yeast 2 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 56 ml
4. 4 Stewing beefpack 600 g ≈ $11.47 136 g
5. 5 Onions≈ $1.60 per kg 36 g
6. 6 Garlic≈ $10.00 per kg 4 g
7. 7 Khmeli-suneli 2 g
8. 8 Ground coriander 2 g
9. 9 Sunflower oil 8 ml
10. 10 Salt 2 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix warm milk³, yeast, 1g salt, flour, and 5ml oil. Knead into a dough and let rise in a warm place for 35 minutes.

2. Cut beef into very fine cubes, finely chop onion⁵ and garlic⁶.

3. Combine meat with onion⁵, garlic⁶, khmeli-suneli, coriander, black pepper, remaining salt, and 5ml oil.

4. Roll out the dough into a circle, place filling inside, pinch edges toward the center, and seal.

5. Flip the pie seam-side down, gently flatten to 20cm, and poke a hole on top.

6. Bake at 210°C (410°F) for 28–35 minutes until golden-brown and juices bubble from the hole.