Get the recipe for Kubdari ». Matt Taylor-Gross

While this Georgian flatbread is occasionally referred to as “Svanetian khachapuri”, kubdari contains none of the gooey cheeses of its Imeruli and Acharuli cousins—their defining ingredients. Instead, the Svaneti Georgians traditionally fill their flatbreads with spices and chopped beef, goat, pork, or lamb. Our version uses ground lamb, seasoned with onions, coriander, and paprika. Feel free to swap the lamb out for any of the other meats, or a mix, if you prefer.


Megruli Khachapuri

This Georgian flatbread is from the region of Samegrelo, which borders the Black Sea. It is not, however, beach food. Stuffed with salty cheese and griddled, then heaped with even more cheese and baked, this is stick-to-your ribs winter cooking at its best. Georgians prepare this bread using a crumbly local cheese called imeruli, or a mixture of imeruli and the milder, more elastic sulguni. We substituted a mixture of low moisture mozzarella and strong, tart feta that gets you very close to the traditional version. Get the recipe for Megruli Khachapuri »
Kubdari (Georgian Bread Stuffed With Lamb) Georgian Flatbread Stuffed With Lamb and Onions (Kubdari)
A savory flatbread full of seasoned chopped lamb.
Yield: makes Five 7-inch flatbreads

For the dough

  • Olive oil, for greasing
  • 4 12 cups all-purpose flour
  • 2 tsp. kosher salt
  • 2 tsp. sugar
  • 34 tsp. dry instant yeast

For the filling

  • 3 tbsp. extra-virgin olive oil
  • 12 cup diced white onion (3 oz.)
  • 1 tbsp. ground coriander
  • 2 tsp. paprika
  • 1 12 lb. ground lamb
  • 2 tsp. kosher salt


  1. Make the dough: Lightly oil a large bowl with olive oil and set it aside. In the bowl of a stand mixer fitted with a dough hook, add the flour, 1 ½ cups of tepid water, the salt, sugar, and yeast. Mix on low speed until the dry ingredients are completely hydrated, 2-3 minutes. Increase the speed slightly and mix until a smooth, firm dough forms, 2-3 minutes.
  2. Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap. Set in a warm place until almost doubled in size, 50-60 minutes.
  3. Meanwhile, make the filling: In a large skillet, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until translucent and softened, 10-12 minutes. Stir in the coriander and paprika and cook until fragrant, 2-3 minutes. Add the lamb and cooking, stirring occasionally, until browned and cooked through, 8-10 minutes. Taste and adjust the seasoning as needed. Spread the mixture out onto a large platter or baking sheet and let cool completely.
  4. Use a bench scraper or knife to divide the dough into five equal pieces (about 6 ounces each). Loosely shape each into a ball and cover with a clean towel to prevent from drying out.
  5. On a very lightly floured work surface using a rolling pin, roll out one ball of dough into a 10-inch round. Place a generous half cup of the cooled lamb filling into the center of the round, then fold and stretch the edges up to meet at the center. Pleat and pinch the dough to create a tidy center knot. Press the bundle down gently and carefully roll it down to an even, 7-inch disk. Pop any pockets of trapped air with a skewer or the tip of a sharp knife and set the kubdari back under the towel. Repeat with the remaining 4 disks and the rest of the filling.
  6. Heat a large griddle or cast iron skillet over medium-high heat until hot. Add as many kubdari as will fit in a single layer without crowding or overlapping. Cook on one side until the breads are well browned and lightly charred in some places, 3-4 minutes. Using a wide spatula, turn and repeat on the remaining side.
  7. Serve immediately, or remove the breads to a baking sheet and cover with a dry towel as you repeat with the remaining breads.