Meskhetian Kada
Meskhetian yeast pastries layered with butter and filled with toasted flour, butter and sugar, following Borjomi Gastro Guide. Eight pieces and 25 minutes of active preparation are practical estimates; the source supplies the 75 minutes of proofing and 20-minute bake.
Ingredients
Instructions
4 steps- 1
Melt 50 g butter in a frying pan, add 100 g flour and fry while stirring. Cool the mixture, then mix in 50 g sugar and 2 g salt.
- 2
Mix 1 kg flour with 7 g yeast. Gradually add 600 g warm water and knead until homogeneous, then add 10 g salt. Cover and proof for 1 hour.
60 min
- 3
Divide the dough into eight balls and rest for 15 minutes. Roll each thinly, brush with melted butter or clarified butter, fold like a book and roll up. Flatten, divide the filling between the pieces, close the dough around it, then flatten gently again.
15 min
- 4
Bake in a preheated oven at 220°C for about 20 minutes, until the pastries are baked through and golden. Let cool slightly before serving.
20 min
220°C
Nutrition
1 serving ≈ 194 g
Nutrition values are estimates. - means data is unavailable.
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