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Kobete
Kobete (кобете): Crimean Tatar domed pie of lamb, potato and onion
Kobete is the grand pie of Crimean Tatar celebrations, a tall golden dome cut at the table like a cake, its name thought to come from an old word for a pastry dome. Inside, small cubes of raw lamb, potato and onion are seasoned with black pepper and baked slowly in a soft, buttery yoghurt pastry, so the meat cooks in its own juices into a peppery broth that soaks the potato. Chicken versions are common too. Serve warm with a sharp salad or ayran. People tend to cut the meat too big; in a sealed pie, large chunks stay chewy while the crust burns. Allow time for the long bake and a short rest before slicing. Chef's tip: pour a ladle of hot stock through the steam hole halfway through baking, which keeps the filling juicy and tells you, by the bubbling, that it is cooking well inside.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the pastry
- 1 ⅛ lb plain flourplus extra for rolling
- 4 ½ oz buttermelted and cooled
- ¾ cup plain yoghurt or kefir
- 1 egg
- 1 tsp salt
- ½ tsp bicarbonate of soda
For the filling
- 1 ⅓ lb boneless lamb shouldercut into 1 cm cubes
- 3 waxy potatoespeeled and cut into 1 cm cubes
- 2 onionsfinely chopped
- 1 ½ tsp salt
- 1 ½ tsp black pepperfreshly ground
- 3 tbsp fresh parsleychopped
- ⅔ oz butterin small pieces
For glazing
- 1 egg yolkbeaten with 1 tbsp milk
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Method
0/8 doneStep 1: Mix the 4 ½ oz butter, ¾ cup plain yoghurt or kefir, 1 egg, 1 tsp salt and ½ tsp bicarbonate of soda in a bowl, then add the 1 ⅛ lb plain flour and knead for 5 minutes into a soft, smooth dough. Cover and rest for 30 minutes.
8 minStep 2: Mix the 1 ⅓ lb boneless lamb shoulder, 3 waxy potatoes, 2 onions, 1 ½ tsp salt, 1 ½ tsp black pepper and 3 tbsp fresh parsley in a bowl. Keep in the fridge until the pastry is ready.
12 minStep 3: Heat the oven to 375°F (350°F fan). Divide the dough into two-thirds and one-third. Roll the larger piece into a 35 cm circle and lay it in a greased 24 cm ovenproof pan or on a lined tray, letting the edges hang over.
8 minStep 4: Pile in the filling in a high mound, dot with the ⅔ oz butter, and roll the smaller piece into a circle to cover it. Pinch the edges together and roll them into a tight rope to seal. Cut a 2 cm steam hole in the top.
10 minStep 5: Brush with the 1 egg yolk and bake for 30 minutes, until the pastry is set and starting to colour.
30 minStep 6: Pour the ¾ cup hot lamb or chicken stock slowly through the steam hole, lower the oven to 350°F (300°F fan) and bake 40–45 minutes more, covering loosely with foil if the top browns too quickly.
45 minStep 7: Check through the steam hole with a probe: the filling must read at least 160°F, the potato should be soft and the lamb tender when tested with a skewer. Bake 10 minutes more if not.
2 minStep 8: Rest for 15 minutes before cutting into wedges and serving warm.
15 min
Nutrition per serving
- Calories
- 650 kcal
- Protein
- 32 g
- Carbs
- 70 g
- Fat
- 27 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kobete take?
- About 150 minutes in total: 60 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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