Kubdari

Dissolve the yeast in warm water at 35–38 °C. Add the flour and salt, knead into a firm, elastic dough, cover with a towel and leave in a warm place for 60 minutes to rise.

Cut the beef and pork into small, even cubes; finely chop the onion and garlic. Don't use ground meat — for kubdari the meat is traditionally hand-chopped with a knife.

Combine the meat with the onion, garlic, ground coriander, dried dill, utskho-suneli, cumin, dried red pepper and Svanetian salt. Knead the filling by hand for 5–10 minutes so the meat softens and the spices are evenly distributed.

Punch down the dough, let it rest for another 10 minutes, then divide it into 6 pieces and roll each one into a round flatbread.

Place the filling in the center of each round, gather the edges into a knot, pinch tightly to seal, then gently flatten with your hands into a round pie about 1.5–2 cm thick. Make a small hole in the center.

Preheat the oven to 200 °C. Bake the kubdari for 20–25 minutes, until the top and bottom are golden brown and the meat inside is fully cooked.

Brush the hot pies with butter and serve immediately.