Kubdari

Kubdari

Kubdari is a traditional Georgian dish, originating from the Svaneti region. It is a type of meat pie, typically filled with diced or minced meat, which can be either beef, pork, or a mixture of the two. The meat is seasoned with a variety of spices, including coriander, dill, blue fenugreek, red pepper, onions, and garlic. The dough for Kubdari is made from white flour, and the pie is usually shaped into a round or slightly elongated form.

History

The exact origins of Kubdari are unknown, but it is believed to have been a staple in the diet of the Svan for centuries. The dish is traditionally associated with the highland region of Svaneti, where it is often served during festive occasions and celebrations.

Preparation

The preparation of Kubdari begins with the making of the dough, which is typically made from white flour, water, and salt. The dough is then left to rest while the filling is prepared. The meat used in Kubdari is usually beef or pork, or a mixture of the two, and is diced or minced before being mixed with the spices. Once the filling is ready, it is placed in the center of the rolled-out dough, which is then folded over and sealed to form a pie. The Kubdari is then baked in an oven until the crust is golden brown.

Cultural Significance

Kubdari holds a significant place in Georgian cuisine and culture. It is often served at celebrations and festive occasions, and is considered a symbol of Svaneti hospitality. In 2015, Kubdari was granted the status of Intangible Cultural Heritage of Georgia, highlighting its importance to the cultural identity of the country.

See Also

• Khachapuri
• Georgian cuisine
• Svaneti
• Svan people

This Georgia-food-related article is a stub.