About Khortsshebuiani Kada
Golden Khevi pies filled with beef, mild cheese and fragrant alpine allium.
Khortsshebuiani kada is a savory mountain pastry associated with Khevi and festive tables. Its name points to shibu, the local alpine leek or wild-garlic-like allium used in the filling. A yeasted bread dough wraps chopped meat, fresh cheese and the prepared greens; the baked pies are brushed with butter. This is the savory meat-and-greens pastry, not a sweet kada.
The documented filling can use different meats and cheeses. This home version uses beef and mild, low-salt fresh cow's cheese so the allium stays distinct. Shibu is a scarce plant in the region, so use only a legally sold cultivated, frozen or preserved product. If you cannot find it, green garlic gives a related flavor but is not the same ingredient. Do not forage it.
Preparing fresh allium takes time: simmer the shoots until crushable, cool them, then squeeze them very dry before chopping. That step prevents excess water from loosening the filling. The dough rises while the greens cool, and the shaped pies proof once more before baking. Bake until golden and verify the beef filling with a thermometer; color alone does not confirm safety.
