Meat, Maghreb and Middle East
Kubdari with tomato salad
Kubdari is a large Georgian flatbread stuffed with spiced beef and pork, served alongside a fresh tomato salad. This recipe serves 4, takes 2 hours, and is rated medium difficulty, at a cost of €2.90 per serving. The key to success is cutting the filling by hand with a knife, which keeps it juicy and well bound, plus giving the dough enough time to rise.
Today, we're making kubdari, that big Georgian mountain bread stuffed with spiced meat, served with a fresh tomato salad.
- Total time
- 2 h
- Difficulty
- Medium
- Cost per person
- €2.90
- Calories per person
- 640 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Kubdari is a generous flatbread hiding a spiced meat filling seasoned with cumin, coriander, and sweet paprika. Cut it open and steam escapes, releasing juicy meat, kept tender by hand cutting, mingling with soft cooked onions. The golden, pillowy bread contrasts with the bold filling inside, making this a comforting dish for cooler autumn and winter evenings.
This is a recipe for a slower Sunday, when you have time to let the dough rise and shape the breads at a relaxed pace. Kids tend to enjoy the milder spice level, and you can adjust the chili to suit your family's taste. The fresh tomato salad adds just the right amount of brightness against the richness of the stuffed bread, and Mon Chou designed this meal to feel satisfying without being heavy.
The ingredients
Pantry
- Flouroften in the pantry 500 g
- Dry active yeastoften in the pantry 1 packet
- Ground cuminoften in the pantry 1 tsp
- Crushed coriander seedsoften in the pantry 1 tsp
- Sweet paprikaoften in the pantry 1 tsp
- Olive oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 tsp
- Pepperoften in the pantry 1 pinch
Dairy
- Plain yogurt 1 tub
- Butter 30 g
Butcher
- Beef for braising (chuck) 300 g
- Pork shoulder 200 g
Fruits and vegetables
- Onion 2
- Garlic 3 cloves
- Fresh cilantro 1 bunch
- Tomatoes 4
- Red onion 1
Allergens Gluten, Lactose
The step by step recipe
-
Mix the flour, yeast, salt, yogurt, and a little warm water into a soft dough, then let it rise under a towel. 1 h
A warm spot, like near a turned off but still warm oven, speeds up the rise.
-
Cut the meats into small cubes with a knife, mix with chopped onions, garlic, cilantro, and all the spices.
Add two spoonfuls of water to the filling so it won't dry out during cooking.
-
Divide the dough into two rounds, fill each with meat in the center, fold the edges up and pinch to seal. Flatten each bread gently with your palm.
Flip the breads so the seam is underneath, then roll out gently with a rolling pin so you don't tear the dough.
-
Cook the kubdari in a dry skillet over medium heat, covered, then finish them in the oven at 200°C. 25 min
Poke a hole in the center with the tip of a knife so steam can escape.
-
Brush the warm breads with melted butter. Slice the tomatoes and red onion into rounds, season with olive oil, salt, and cilantro, and serve alongside.
Salt the salad just before serving so the tomatoes stay firm.
Our tips to get it right
- Measure the flour and yeast carefully, precise amounts keep the dough from turning too sticky or too dry to work with.
- Let the dough rest somewhere free of drafts, it rises better and doubles in about an hour under those conditions.
- If the filling tastes dry after baking, it likely needed more water in the mix, add an extra spoonful next time.
The variations
- Swap the pork for ground lamb, it gives the filling a bolder character that still pairs well with the same spices.
- For a vegetarian version, fill the dough with a mix of chopped mushrooms, onions, and fresh cheese instead of meat.
- For a quicker meal with kids, shape small individual kubdari, they bake faster and are easy to eat by hand.
What to serve it with
- A bowl of plain yogurt on the side
- A light soup to start
- A strong black tea
Storage
Kubdari keeps for 2 days in the refrigerator in a sealed container. It freezes well once baked and cooled, then reheat it in the oven to bring back a crisp crust. The tomato salad should be made just before serving and doesn't keep well.
Questions about this dish
Can you make the dough ahead of time?
Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Take it out an hour before shaping the breads so it comes back to room temperature.
Do you really need to cut the meat by hand instead of grinding it?
It's strongly recommended, since finely ground meat releases too much water and makes the filling less juicy. Small hand cut cubes hold their texture better during cooking.
Can you use a different meat instead of beef?
You can use only pork or coarsely ground lamb if you prefer. The important part is keeping a mix of two meats for a good balance of fat and flavor.
How do you know when kubdari is done?
The bread should be golden on top and sound hollow when tapped underneath. The hole poked in the center lets steam escape, once it stops, it's done.
How long does it take to make a kubdari with tomato salad?
Count 2 h in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a kubdari with tomato salad?
About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a kubdari with tomato salad cost?
About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose. Always check the labels of the products you buy.
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