Meat-filled khachapuri
Description
Usually, khachapuri is made with cheese (in fact, we are more accustomed to such khachapuri). Actually, there are many recipes for khachapuri. Each region of Georgia has its own version. For example, meat-filled khachapuri are also known as kubdari. To prepare them, you will need one kilogram of beef or veal (pork is too fatty). Read and memorize the recipe: 1. Our dough is yeast-based, so after kneading it (dissolve the yeast, add to milk and water, mix in flour, add egg), let it rise and rest. 2. Meanwhile, prepare the filling. You can buy ready-made minced meat, but I don't trust it. Pass the meat through a meat grinder, finely chop the onion, and thoroughly mix everything together. Be sure to add plenty of spices: khmeli-suneli, coriander, and others. 3. Once the dough has risen, form medium-sized balls. Carefully roll them out, dusting with flour if needed. 4. Place the meat filling onto the flatbreads, don't skimp—put in plenty! Then carefully seal the edges and gently press and shape the flatbread by hand (not with a rolling pin, as the dough might tear). 5. Brush the meat khachapuri with egg and bake in the oven for 20–25 minutes at 180°C. That's it! Once the meat khachapuri are ready and nicely browned, take them out and brush with butter before serving. This dish is completely satisfying on its own, though you can sprinkle it with some fresh herbs.