INGREDIENTS

• 2 kg. yeast dough;
• 1.5 kg. the pulp of fatty beef or not too fatty pork;
• 300 g. of beef or pork fat;
• 4—5 medium bulbs;
• 3—4 cloves of garlic;
• ground hot red pepper;
• 1 tsp. for each: ground coriander, zira, ucho-suneli, dill seeds;
• adjika;
• salt.

METHOD

1. Cut the meat with a sharp knife into very small pieces, fat and onion into small cubes, garlic into slices. Add spices, salt and adjika to taste. Mix all the ingredients with your hand, set to soak for 30 minutes.
2. On a board sprinkled with flour, divide the dough into equal pieces of about 200 g. each. Roll it out, put the filling in the middle so that the pieces of meat lie in one layer, gather the edges of the cake together, pinch it, put it on a baking sheet with the seam down, pierce a hole in the top layer in the center.
3. Bake in a preheated oven at 180—200 degrees for about 20 minutes. When the crust is reddened, put the finished kubdari on a linen towel, brush with oil and wrap. Leave to rest for 10 min.