Kubdari

Ingredients

• 500 g strong white flour
• 300 ml warm water
• 7 g fast-action dried yeast
• 1 tsp sugar
• 1 1/2 tsp salt for the dough
• 1 tbsp sunflower oil
• 300 g pork shoulder
• 300 g beef chuck
• 2 onions, very finely chopped
• 3 garlic cloves, crushed
• 1 tsp ground coriander
• 1 tsp caraway seeds, ground
• 1/2 tsp blue fenugreek
• 1 tsp dried summer savory
• 1 tsp chilli flakes
• 1 1/2 tsp salt for the filling
• 40 g butter, melted, for brushing

Before you cook

• Cut the pork and beef into 5 mm dice by hand, never in a machine, so the meat stays juicy.
• Chop the onions as finely as you can.
• Crush the garlic and grind the caraway seeds.
• Measure the coriander, blue fenugreek, savory and chilli into a small bowl.

Steps

1. Stir the yeast and sugar into the warm water and leave it for 10 minutes, until foamy.
2. Mix the flour and salt in a large bowl and pour in the yeast water and the oil.
3. Knead the dough for 10 minutes, until it is smooth and slightly tacky.
4. Cover the bowl and let it rise in a warm place for 90 minutes.
5. Put the diced pork and beef in a bowl with the onions, garlic, the bowl of spices and the salt.
6. Knead the filling hard with your hands for 5 minutes, squeezing the meat and onion together until the mixture turns wet and sticky.
7. Cover the filling and keep it in the fridge until the dough has finished rising.
8. Knock the dough back and divide it into four equal balls.
9. Rest the balls under a cloth for 10 minutes.
10. Heat the oven to 220C with a heavy baking tray inside it.
11. Flatten one ball into a 20 cm round with your hands.
12. Pile a quarter of the filling into the centre and gather the edge of the dough up over it, pinching it closed at the top.
13. Turn the parcel seam side down and press it gently out into an 18 cm disc, spreading the filling evenly to the edges.
14. Pierce the top once in the centre so steam can escape.
15. Shape the other three breads the same way.
16. Slide two of them onto the hot tray and bake for 20 minutes, until blistered and deep gold.
17. Brush the hot breads generously with melted butter.
18. Bake the remaining two, then cut them all into wedges and serve at once.