Pie with rice and dried apricots Tatar cuisine. Gubadia with a court. Baking in the oven

My son and I are visiting my mother in Kazan. It would be a sin not to take advantage of this and not prepare something from the Tatar national cuisine. The first dish that I present to your judgment and for your trial :) is Gubadiya.

This sweet pastries with rice, raisins, dried apricots and prunes and with " secret ingredient"))) Mom told me that gubadia was baked in the oven only on holidays. Now, of course, you can eat it every day.

The specialty of this pie is the special ingredient “kort” or “kyrt”, processed cottage cheese. I saw such a thing only in Tatarstan; it was not on sale anywhere else. Actually, the recipe.

Gubadiya recipe with sour cream

Ingredients

• Sour cream – 1 glass
• Salt, sugar to taste
• Tea soda slaked with vinegar - half a teaspoon
• Vegetable oil - 2 tablespoons. spoons

Filling ingredients

• Raisins - half a glass
• Dried apricots, prunes – glass
• Butter – 100 g
• Eggs - 2 pcs.
• rice - glass

Preparation

1. Fresh dough, with sour cream. The dough is not kneaded for very long; at the end of kneading, add vegetable oil. Divide into two parts, larger and smaller. Roll out the larger part into a cake and place it on a wide frying pan so that the edges of the cake hang down a little.
2. For the filling you need to prepare the ingredients: boil a glass of rice in salted water and let it drain. Hard boil two eggs. Wash and dry raisins, prunes and dried apricots.
3. The filling is laid out in layers. First, a third of the cooked rice, top it with the whole kyrt, sprinkle with granulated sugar (the amount depends on taste preferences) and lay out pieces of butter.
4. Next, a little rice again, grate the eggs, put dried fruits on top.
5. There is another layer of rice on the dried apricots and prunes, with all the raisins on top. add pieces of butter and sugar to the raisins, again to taste.
6. We cover all this abundance with a second flatbread and pinch the edges.
7. The final chord is sprinkles. Mix a tablespoon of flour and sugar with half a teaspoon of butter and rub with your hands until a loose mass forms. Sprinkle it over the gubadia.
8. Place the pan in the oven for 30-45 minutes and bake at 190-200 degrees.

Traditional version of Gubadiya recipe with homemade kyrt

Tatar Gubadia included traditional dishes at the wedding. It is believed that a girl who has learned how to prepare this dish correctly is ready for marriage.

Ingredients for the dough

• eggs – 1 pc.;
• flour – 300g;
• butter – 50g (+ 30g for greasing the mold);
• milk – 100ml;
• salt - a pinch;
• sugar – 15g;

Filling

• long grain rice (raw) – 1 cup;
• sugar – 120g;
• milk – 120ml;
• court – 300g;
• dried apricots (handful) – 1 pc.;
• raisins (not soaked) – 1 cup;
• eggs – 5 pcs.;
• butter – 350g;
• salt - to taste;

Chit

• butter – 50g;
• flour – 100g;
• sugar (can be regular or vanilla) – 0.5 spoons;

Kyrt

(for 400-500g of ready-made red cottage cheese)

• milk – 2l;
• Ryazhenka/katyk – 0.5 l;
• sugar – 4-5 spoons.

Preparation

It is better to prepare kyrt yourself, following the following recommendations:

1. When choosing milk for court, you should give preference to homemade, bottled or store-bought milk in regular plastic bags, since it curdles faster and better.
2. Milk is poured into a fireproof container with a thick bottom and walls and brought to a boil, after which fermented baked milk or katyk is added.
3. After the milk has curdled, the heat on the stove is reduced, and while stirring, everything is cooked until the excess liquid has completely evaporated. Since this is a fairly long process, the whey can be carefully drained using a sieve. However traditional recipe Gubadii implies the first longer method.
4. When most of the whey has evaporated and it just covers the curd, add sugar. When stirring over low heat, the cottage cheese is brought to the desired consistency: dry without liquid, formed into lumps, and not pasty. “Red” cottage cheese got its name because of its color, which, of course, is more like brown or the color of baked milk, fermented baked milk.

While the delicious curd mass is cooling, you can begin preparing the other ingredients for the filling and directly preparing the pie. Instructions on how to prepare gubadia at home:

1. The crumbs for sprinkling the baked goods are pre-prepared: sifted flour is mixed with sugar (the amount is indicated in tablespoons) and butter, and ground until crumbs are formed. Placed in the refrigerator.
2. The washed rice is soaked in hot water for half an hour (you can reduce the time by 10 minutes). Pour the prepared rice into salted boiling water (2-3 liters) and cook at high boil for no more than 7 minutes, after which it is drained in a colander.
3. Hard-boiled eggs are peeled and finely chopped.
4. The raisins are carefully sorted: the stalks and spoiled raisins are removed. Together with dried apricots, it is filled with hot water to swell. After 15 minutes, drain into a colander.
5. The sifted flour is poured into the container in which the dough will be kneaded. Then an egg, salt, sugar are added to the milk and mixed. The resulting mixture is poured into the flour, a dough mass of soft and elastic consistency is kneaded. It is not necessary to use this particular dough recipe for gubadia; you can prepare yeast dough.
6. The oven is heated to a temperature of 180C. Meanwhile butter grease the baking dish.
7. One half of the dough is rolled out into a large layer and laid out in a mold so that its edges are long enough to overlap (they should hang over the edges of the mold).
8. Rice is laid out on top of the layer in a thin layer, which is covered with a court. Then again a layer of rice, followed by chopped eggs, again rice and finally dried fruits. Pieces of butter are placed on top (if desired, you can simply pour melted butter on top).
9. The second half is rolled out into a layer that covers the filling, the edges are pinched. Punctures are made on the top in several places using a fork or toothpick. Then everything is sprinkled with previously prepared crumbs.
10. Sweet gubadia is baked for about 50 minutes. If it is very browned but not yet baked, you can cover it with damp paper.

The traditional serving of this pie is for a family tea party or celebration in a sweet form. The usual filling for it is rice with raisins, kort, dried fruits, and boiled eggs. There are also options with a layer minced meat With fried onions, although they are less common (in Tatarstan they practice making such a pie).

The five most commonly used ingredients in Gubadiya recipes:

The pie is completely closed. That is, it has thin layers of dough on top, bottom and sides. Between them is a thick filling that consists of several different layers. This means that rice is not mixed with raisins, eggs, kurt. They overlap each other, which creates a beautiful picture in cross-section. The taste of the dish may seem peculiar to some - not everyone can appreciate the combination of meat and raisins. But once you try it once, it will become clear: everything here is harmonious and thought out.

Yeast dough is usually used. It can also be fresh, since the main role in the dish is still played by the filling. The thickness of sweet and unsweetened gubadia is different: the first is thicker. The second minus layer of minced meat is thinner. The first one is served as a main course - it is high in calories and satisfies well. Moreover, if taken unleavened dough, calories are added through butter, which is generously flavored with all layers. The second is dessert, good for cozy gatherings over a cup of coffee.

Kort, cottage cheese with sugar and butter, boiled with milk or other liquid dairy product, is prepared independently for Gubadiya. This procedure is quite complicated. You need to mix the products, and then simmer them in a saucepan with a thick bottom until the mass acquires a characteristic beige color and the liquid has evaporated. The result is dried cottage cheese that is very tasty in itself.

Five fastest recipes for Gubadiya pie:

There are recipes for gubadia with completely different ingredients (mostly dough). At first glance, they may seem complex and difficult to implement, but this is far from the truth. Gubadia is no more difficult to prepare than any pie with high-quality filling.

INGREDIENTS

• boiled egg – 6 pcs.
• egg – 1 pc.
• butter – 300 g
• rice – 1.5 cups
• raisins – 150-200 g
• ground pepper - to taste
• salt - to taste
• beef (minced meat) – 0.5 kg
• large onion – 1 pc.

For the curd filling

• cottage cheese – 300 g
• Ryazhenka – 0.5 cups
• sugar – 2 tbsp. l.

For the test

• flour – 3.5-4 cups
• butter – 300 g
• baking powder – 0.5 tsp.
• salt – 1.5 tsp.
• kefir – 300 ml

STEP-BY-STEP COOKING RECIPE

To prepare the curd layer for the filling, place the cottage cheese in a thick-walled frying pan (or cauldron), pour in fermented baked milk, add sugar and simmer for about 1 hour over low heat until a thick, homogeneous mass the color of baked milk is obtained. Cool the finished mixture slightly.

Cook the rice. Salt the rice during cooking. Boiled eggs cut into cubes. Rinse the raisins, pour hot water for 20 minutes, drain the water, place the raisins on a towel, and dry. For the minced meat, heat the butter in a frying pan, fry the finely chopped onion, add pepper to taste, cool.

To prepare the dough, grate margarine on a coarse grater, mix with flour (about 3 cups), rub with your hands until it becomes crumbly. Put baking powder into kefir, stir well, pour into margarine-flour mixture. Add salt and knead the dough. If necessary, add a little flour - the dough should be soft, but not sticky. Roll the dough into a ball, cover with a lid, film or napkin and let it rest for 15-20 minutes.

Knead the dough, divide into two parts: 2/3 parts - the bottom of the pie, 1/3 part - its top. Roll out most of the dough and place it on the bottom of a thick-walled frying pan. Place 1/3 of the rice on the dough curd mass, 1/3 part rice, minced meat, eggs, 1/3 part rice, raisins. Melt the butter and pour generously over the pie filling so that the pie does not turn out dry.

Roll out the remaining dough. Cover the pie with it and seal the edges. Beat one egg and brush the pie. Prick the cake with a toothpick in several places. Place the pie in an oven preheated to 180°C for 50-55 minutes. Serve hot.

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Note to the hostess

Gubadiya is a Tatar round pie with multi-layer filling, one of the main treats at large celebrations. The filling is made from korta (dried cottage cheese), boiled fluffy rice, minced meat with sautéed onions, chopped egg, steamed raisins, dried apricots, prunes or pitted apricots. To prepare gubadia, you can use both yeast and unleavened dough, but more butter is added to the dough for gubadia. Gubadia can be meat - it is served hot as a second course. Gubadiya can be dessert - only twice as thin, with curd and fruit filling. Gubadia - complex birthday cake, in it products that combine tastes are stacked in layers rather than mixed. Boiled rice should be crumbly. The diameter of the pan where the dough is placed is 30 cm. When serving the pie straight from the oven, a clear separation of the filling will not be visible. It will appear only when the cake has cooled completely.

Tatar and Bashkir traditional cuisine is famous delicious pastries. The famous Gubadiya decorates the table in every family on a big holiday. No wedding is complete without this cake. It has many options, but there is a mandatory set of products and cooking rules that everyone follows:

1. Dough (fresh or yeast) contains a lot of oil.
2. The filling is placed in layers without mixing.
3. The required filling ingredient is kort (dry cottage cheese).
4. They always put eggs, rice, and some dried fruits in it.

There are two types of Gubadiya: sweet - a dessert for tea, and meat - a hot main course, which is made with fried minced meat laid on top of dry cottage cheese, or without the court at all. We are preparing sweets.

How to prepare a court

They make a court by removing moisture from drinking water fermented milk product, evaporating it or leaving it to drain, then drying it in an oven, and in hot countries in the sun. Sometimes they add a little salt. For gubadia, it is pounded to a powder, steamed, dipped in hot milk, mixed with butter (only butter) and sugar.

Ingredients:

• three half-liter packages of kefir (you can use yogurt);
• 4 tbsp. spoons (necessarily with a slide) of sugar;
• 1 tbsp. a spoon (also heaped) of butter (only melted butter is suitable).

Prepare the kort in a large vessel: boil the kefir for about an hour. The moisture should boil away - the resulting cottage cheese will be beige in color.

Add sugar, stirring, and let the mixture simmer until the liquid evaporates completely and the sugar dissolves.

Remove the pan from the stove, add oil, stir thoroughly. Makes about 400 g of cort

Preparing yeast dough

Ingredients:

• a large glass of flour;
• a quarter of a glass of milk;
• 1 teaspoon (full) sugar;
• egg;
• pressed yeast – 8 g;
• a pinch of salt;
• 2 tbsp. spoons (full, even topped) of ghee.

After slightly heating the milk, dilute the yeast in it and add it to the mixture of flour, eggs and sugar. The well-kneaded dough should rise when warm and double in size.

Add salt and butter to the dough (in small portions, after melting). Continue kneading. You don’t have to add oil, but dip your hands in it and knead the dough until all the oil is gone. It turns out a small lump of dough, smooth and elastic, which should still rise.

Preparing the filling

Ingredients:

• 125 gram bag of rice (dry);
• 4 eggs;
• a couple of handfuls of raisins;
• 400 g cort;
• 2 tbsp. tablespoons of ghee (take heapingly).

Cook the rice - it should be completely cooked. Boil the eggs hard and chop finely. Let the raisins swell in boiling water.

Assembling gubadia

Separate a third of the dough for the pie lid. Roll out the main part and place it on a greased frying pan with a good fit around the edges. Place the filling, pressing each layer slightly. Add boiled rice (about half).

We put the court together.

On top of it are eggs.

Place a second layer of rice.

Then swollen and slightly squeezed raisins.

To evenly saturate the filling, pour hot oil over it.

Roll out a lid from the second piece of dough and place it on upper layer, carefully pinch the edges.

Before putting it in the oven, the gubadia must be left to rest for about 20 minutes and then make flour crumbs for sprinkling, introducing softened butter into the flour in a ratio of 2:1 (for example, 100 and 50). Grind the mixture with powdered sugar(you need at least a tablespoon) with your hands into crumbs.

Lubricate the lid with the remaining melted butter and sprinkle the entire surface with crumbs.

Bake in a preheated oven, setting it to 180°, for at least 40 minutes.

Gubadia is served hot, although it is delicious cold.

We invite you to prepare real Gubadiya according to the classic Tatar recipe, but you can also make “Uenchyk” - a small pie. To do this, you need to take half the amount of ingredients indicated by us.

Ingredients

• Wheat flour 1.5 tbsp.
• Pressed yeast 30 g
• Butter for filling, 150 g + for dough, 125 g
• Chicken eggs for filling, 3 pcs. + for dough, 1 pc.
• Granulated sugar 1 tsp. + 1/2 tsp. for powder
• Table salt 1/2 tsp.
• Boiled rice, 1 tbsp.
• Meat 200 g

Preparation

We start cooking by preparing red cottage cheese. You can prepare it yourself or buy it in a store. We only need 150 grams of this product. Take the required amount of cottage cheese and pour it into a separate bowl.



Now let's move on to preparing the remaining ingredients. Take the specified amount of rice cereal. We rinse it several times under running water, put it in a saucepan, fill it with water so that the liquid completely covers the cereal, put it on the stove and turn it on slow fire and cover the container tightly with a lid. Bring the rice grains to readiness, remove from the stove, transfer to a colander and rinse under running water cold water. After these manipulations, pour the rice into a separate bowl. Next up are chicken eggs. We also boil them. After they have cooled, peel them and cut them into small pieces. Take another bowl and place the chopped eggs into it. With meat, things are a little different: if you took a smoked product, then simply cut it into oblong slices, and if you take fresh meat, then boil it, cool and then chop it. All that remains is to prepare the raisins: take them, rinse them under running water, put them in a bowl and set them aside for a while. All the ingredients we need for gubadia with court are ready.



The next stage of preparation is creating the dough. You can’t do without yeast when cooking according to our step-by-step recipe: take fresh product and dissolve it in milk, after preheating the liquid on the stove. Also add one teaspoon of sugar and salt to taste. Mix the entire mixture thoroughly so that the granulated sugar, salt and yeast are completely dissolved. Next, we break one into the same mass egg and sift some flour. Mix again. We take a metal bowl, put it on the stove, select a moderate heat, then put a piece of butter (125 grams) into the container, and when it melts, pour it into our dough. Then add the remaining amount of flour to the remaining components and begin kneading. After this, leave the dough for 1-2 hours, covering it with a kitchen towel. This time will be enough for the dough to rise. After the specified period of time has passed, it returns to cooking. We divide the dough into two pieces of not the same size: the first will make up two thirds of the total mass - this is the lower part of the gubadiya, and the rest of the dough is necessary to create the top layer of our pie. We roll out both halves of the dough: the first, which acts as the bottom, should not be thin, but the second, upper, on the contrary, should be made very thin. On the bottom layer we lay out the filling in layers: we make a layer of boiled rice, then there is red cottage cheese, then again a layer of rice, cut into slices meat product, rice cereal, a layer of egg, rice again and the last layer - pieces of raisins. We water it all melted butter and cover with a rolled out thin layer of dough. Grease a baking tray with butter and place our layered cake and put it in the oven, preheating it to a temperature of 180 degrees. 45-50 minutes will be enough for the Gubadiya to reach readiness.



After the specified time has passed, turn off the oven and take out the ready-made Tatar pie. As you can see, preparing classic gubadia with court at home was not as difficult as it might seem at first glance. We hope our step by step recipe with a photo helped to simplify this culinary task. Cut the pie into pieces and serve with milk or tea. Bon appetit!

KBJU and composition for the entire dish