Georgian khachapuri with meat (Kubdari) - very tasty

Kitchen appliances and utensils: 2 deep bowls, cutting board, cutting knife or kitchen hatchet, baking sheet or round baking dish, oven, serving dish.

Ingredients

Step cooking

Knead the dough

1. Pour 450 ml of warm water into a deep bowl, add 1 tsp. salt, 1 tbsp. l sugar, 7 g of dry yeast and mix well.
   
2. Add 800 g of flour to the mixture and gently start mixing the liquid mixture with the flour. When the walls of the bowl become clean - the flour has absorbed the entire liquid mixture, but at the same time the dough is still slightly sticky, then we continue to knead on the table for 2 - 3 minutes. The dough should be soft and elastic.
   
3. A deep bowl in which the dough was kneaded, grease 10 ml of vegetable oil, put the dough on the bottom of the bowl and cover with a lid or towel. We put the bowl with the dough in a warm place without drafts for 40 - 50 minutes.
   

Cooking stuffing

1. We cut 800 g of meat into small cubes (about 2 x 2 mm) or chop with an hatchet.
   
2. 400 g of onions are peeled and cut into the same small cubes as the meat.
   
3. In a deep bowl, mix the chopped meat, finely chopped onions, ½ tsp. zira, ½ tsp red bitter ground pepper and 1 tbsp. l Svan Salt. Mix well. The resulting stuffing is left to infuse for several minutes.
   

Cooking Khachapuri

1. We approach the dough well upset and divide into 4 parts. Form balls from each part of the dough and leave it on a table or bowl, lightly sprinkled with flour for 5 minutes. Cover with a towel on top.
   
2. A table or a wide dish in which we will form khachapuri, lightly sprinkle with flour. We spread one part of the test. Lightly sprinkle flour on top. With the palms of the dough, we form a circle 3 to 5 cm thick. In the center of the circle of dough we put 1/4 of the stuffing.
   
3. The edges of the dough are collected in a "bag", so that the stuffing becomes a filling inside the dough. The pressed edges of the dough are well pressed so that the filling does not come out during the baking process. If you think that the edges of the "bag" of the test are too large, then they can be torn off.
   
4. Sprinkle the top with the flour seam and flip the khachapuri workpiece to the other side, so that the seam-hook turns out from the bottom. With our palms we press the dough with minced meat from the center to the edges, gradually forming, thus, a circle with a diameter of 10 - 15 cm.
   
5. Lubricate the baking dish or baking sheet with vegetable oil. We shift the billet for khachapuri onto a baking sheet. And already on the baking sheet we finish forming khachapuri. With our palms, we again distribute the dough with the filling from the center to the edges so that the circle diameter is about 20 - 25 cm. In the center of the top layer of the khachapuri dough we make a small hole with a diameter of about 1 cm for free air exit during baking. We send the finally formed blank for khachapuri to the oven preheated to 200 ° C for 15 to 20 minutes.
   
6. While the first khachapuri is baked in the oven, we form the second preparation for khachapuri. We do the same with the remaining two parts of the dough and minced meat. We transfer the finished khachapuri to a dish for serving.
   

Serving khachapuri to the table can be both hot and cold. When serving hot khachapuri, the top dough will be crispy fried, and the mincemeat will be more juicy.

Video recipe

In the video presented, you can see the details of all stages of cooking khachapuri with meat. The author will clearly show what consistency the dough should turn out and how to correctly form the blanks for khachapuri.

As you can see from the recipe, making khachapuri is pretty easy. The process does not require special devices and equipment. As a result, you get an excellent nutritious dish, which with its taste can satisfy the needs of even the most demanding gourmets. Prepare khachapuri with meat according to this recipe in the very near future, and your loved ones will be grateful to you.

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