Kubdari

Ingredients

• 500 g T55 all-purpose wheat flour
• 260 ml warm water
• 7 g active dry yeast
• 8 g fine salt
• 2 tbsp sunflower oil
• 350 g beef for grinding or coarsely ground beef
• 250 g boneless pork shoulder
• 1 piece yellow onion
• 3 cloves garlic
• 2 tbsp homemade Svan spice blend
• 1 pinch ground black pepper
• 25 g unsalted butter

Method

1. Mix the flour, yeast, and salt, then incorporate the warm water and oil until a soft dough forms; knead until it becomes smooth and elastic under your hands.
2. Cover the dough and let it rise in a warm place until it is puffed and light, without waiting for it to deflate.
3. Meanwhile, hand-chop the pork shoulder into small dice if it is not already chopped, then mix it with the beef to maintain a juicy texture rather than a compact filling.
4. Grate or very finely chop the onion and garlic, add them to the meat along with the Svan spice blend and pepper; knead briefly, just enough for the filling to become sticky and fragrant.
5. Punch down the dough, divide it into four portions, then roll out each portion into a disk that is thick in the center and thinner around the edges.
6. Place the filling in the center of each disk, bring the edges up like a pouch, pinch carefully to enclose the meat, then flip it seam-side down.
7. Gently flatten each stuffed bread with your palm until you have an even round; make a small opening in the center to let the steam escape.
8. Bake on a hot baking sheet in a well-preheated oven until the crust is golden, puffed, and firm to the touch, smelling of toasted bread and spices.
9. Immediately brush with melted butter, cover for a few moments with a clean kitchen towel to soften the crust, then serve in wedges while the filling is still piping hot and juicy.

Nutrition

Per serving

Energy

813.6 kcal

Protein

43.13 g

Carbohydrate

95.38 g

Fat

28.03 g

Fibre

5.73 g

Calcium

31.54 mg

Iron

1.31 mg

Magnesium

35.14 mg