Tatar pie - Gubadiya

Tatar pie - Gubadiya
Category: Bakery
Cuisine: Tatar
Ingredients
DOUGH:
Egg 1 pc.
Butter 50 g
Milk 125 ml
Sugar 15 g
Flour 350 g
A pinch of salt
FILLING:
Ready-made court 300 g
Boiled rice 500 g
Raisins 100 g
Eggs 5 pcs
Butter 200 g
Cooking method

Gubadiya is one of the brightest dishes of Tatar cuisine. The cake is very original, not like anything, leaves no one indifferent. At first glance, a rather complicated dish, but difficult only the first time, then you will adapt, and it seems that it is not difficult at all. Try it, the result is worth it
Beat the egg with soft (not melted) butter, milk, salt and sugar. At this stage, it is important that everything dissolves well. Add flour, knead the dough so that it does not stick to your hands. Leave to stand for 30 minutes.
Kort is evaporated and fried sour milk products. Usually, sour milk and cottage cheese are used to prepare the court. Here (in Kazan) the court can be freely bought in shops and on the market. But in other cities it is unlikely. Therefore:
Court:
We take dishes with thick walls, like a cauldron, put cottage cheese there (better crumbly for the first time), add a little milk and simmer until all the moisture evaporates, then fry a little until golden brown.
You can also dry it in the sun, then it can be stored for a very long time. For 200 g of such a "dry" court, 100 g of sugar and 50 g of butter are taken, mixed and simmered over low heat for another 10 minutes. You should get a sweet brown mass.
Boil rice in a large amount of salted water so that it is crumbly. When the rice is almost ready (a little hard), fold it back and rinse it with boiling water. Add a couple of tablespoons of butter.
We sort out the raisins, separate the stalks and pour over with boiling water.
Hard-boiled eggs, chop finely.
Now putting it all together
Take 3/4 of the dough and roll it out so that the edges hang from the pan. We lay out the filling in layers:
1 piece of rice just to cover the bottom (so it won't get damp from the court)
2 court
3 half rice
4 eggs
5 second half of rice
6 raisins
Pour it with evenly melted butter, make a lid from the remaining dough, pinch our deliciousness. Decorate the top with butter crumbs made with flour. Unfortunately I have no digital camera, it turns out very appetizing !!! We put in a preheated oven and bake for about an hour. We take out and fight with the waist! Bon Appetit!

300 gr court ready

And what is it?

I ate such a thing, it's not just tasty, but ................ I lack superlatives to describe. Thanks for the recipe, everyone on the forum probably already knows my addiction to Tatar cuisine.

Gubadiya is very popular not only in Tatarstan, but also in Bashkortostan. Delicious pie with original taste. Some housewives make it without a court, add a little meat.

[Elena Bo]

Elena Bo , and here in the recipe it says:
Court:
We take dishes with thick walls, like a cauldron, put cottage cheese there (better crumbly for the first time), add a little milk and simmer until all the moisture evaporates, then fry a little until golden brown.
You can also dry it in the sun, then it can be stored for a very long time. For 200 grams of such a "dry" court, take 100 grams of sugar and 50 grams of butter, mix and simmer for another 10 minutes. You should get a sweet brown mass.

anirtak, you do not need to add sour cream to the court - it will not work at all.If only at the stage of preparing a dry court. For its preparation, as I said, they use spoiled (sour) dairy products, a kind of waste-free production. But you should not experiment like this the first time, it is better to make a court from crumbly cottage cheese. And you should not add sour cream to the finished dry court, if only a little milk, if completely dry.
In general, there are many recipes on the internet, but if you decide to cook gubadia, I advise you to try mine, it has been tested by more than one generation

I ate such a thing, it's not just tasty, but ................ I lack superlatives to describe. Thanks for the recipe, everyone on the forum probably already knows my addiction to Tatar cuisine.

In Moscow, like Bakhetle, it opened, there the court should be sold, and by the way I am a gubadia too, but still it is not that correct gubadia should be made of unleavened dough, with a crunchy crust, so tall mmmmmm
By the way, it is necessary to lay out more zur byalish, also delicious!

thanks, it's very, very, very tasty. My aunt (apaka) makes it for all the holidays. Only the court, almost dry, is laid on the bottom, on a layer of dough, and the rice is mixed with raisins and dried apricots, and the next layer is laid out. It is poured with melted butter, and yolks crumble next, a little. All this splendor is already covered with a layer of dough. Holes are made in it ... Ah, the taste of childhood ...

by the way, the court is good to do on a milk cooker

yes, exactly, and also in the thermomix) he passes and interferes himself)

Gulshat. I have repeatedly made gubadia, now I will try it according to your recipe. I also like it more with unleavened dough.
And then they brought cards from Tatarstan, and immediately into action?
Please tell me when you collect, what is the diameter of the pan?