Tatar and Bashkir traditional cuisine is famous for its delicious pastries. The famous gubadia - decorates the table in every family for 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:
- There is a lot of oil in the dough (fresh or yeast).
- The filling is laid in layers, without mixing.
- The obligatory ingredient of the filling is cort (dry cottage cheese).
- Eggs, rice, some dried fruits are always put in it.
There are two types of gubadia: sweet - a dessert for tea, and meat - a hot second, which is made with fried minced meat laid on top of dry cottage cheese, or without a court at all. We are making sweets.
How to cook a court
Kort is made by removing moisture from a drinking fermented milk product, evaporating it or leaving it to drain, then dried in an oven, and in hot countries in the sun. Sometimes a little salty. For gubadia, it is crushed to a state of powder, steamed, dipped in hot milk, mixed with butter (only butter) and sugar.
Ingredients:
- three half-liter packs of kefir (yogurt can be used);
- 4 tbsp. spoons (necessarily with a slide) of sugar;
- 1 st. a spoon (also with a slide) of butter (only ghee is suitable).
We prepare the court in a large bowl: boil kefir for about an hour. The moisture should boil away - the resulting cottage cheese will be beige.
Pour, stirring, sugar - let the mixture still boil, so that the liquid evaporates completely, the sugar dissolves.
Remove the pan from the stove, put the oil, stir thoroughly. It turns out about 400 g of court
Cooking yeast dough
Ingredients:
- a large glass of flour;
- a quarter of such a glass of milk;
- 1 teaspoon (full) of sugar;
- egg;
- pressed yeast - 8 g;
- a pinch of salt;
- 2 tbsp. spoons (full, even with the top) of ghee.
Slightly warm the milk, dilute the yeast in it and put it in a mixture of flour, eggs and sugar. The well-kneaded dough should come up warm and double in size.
We introduce salt and oil into the dough (in small portions, having previously melted). We continue to stir. You can not add oil, but, dipping your hands into it, knead the dough until all the oil goes into it. It turns out a small lump of dough, smooth and elastic, which should still rise.
Cooking stuffing
Ingredients:
- 125g bag of rice (dry);
- 4 eggs;
- a couple of handfuls of raisins;
- 400 g of court;
- 2 tbsp. tablespoons of melted butter (take with a slide).
Cook rice - it should be completely ready. Hard-boiled eggs, cut into small pieces. We leave the raisins to swell in boiling water.
Gubad assembly
We separate a third of the dough for the lid of the pie. We roll out the main part and put it on a greased pan with a good approach to the edges. We lay the filling, slightly pressing each layer. Pour boiled rice (about half).
We put the reconciliation on the court.
Above it are eggs.
Lay down the second layer of rice.
Then swollen and slightly squeezed raisins.
For even impregnation of the filling, pour it with hot oil.
From the second piece of dough, roll out the lid, put it on the top layer, carefully pinch the edges.
Before being sent to the oven, the gubadiya must be separated - we give it 20 minutes for this and 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 remnants of melted butter, properly sprinkle the entire surface with crumbs.
We bake in a preheated oven, setting it at 180 °, for at least 40 minutes.
Gubadia is served hot, although it is delicious cold.
The traditional serving of this cake is for a family tea party or a celebration in a sweet form. The usual stuffing for it is rice with raisins, cort, dried fruits, boiled eggs. There are also options with a layer of 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 are:
The pie is completely closed. That is, it has thin layers of dough on top, bottom and sides. Between them is a thick filling, which consists of several different layers. This means that rice is not mixed with raisins, eggs, kurt. They are superimposed on each other, which in the context creates a beautiful picture. The taste of the dish may seem peculiar to someone - not everyone can appreciate the combination of meat and raisins. But once you try it once, it will become clear: everything is harmonious and thought out here.
The dough is usually used yeast. It can also be fresh, since the filling still plays the main role in the dish. The thickness of sweet and unsweetened gubadia is different: the first one is thicker. The second, minus the layer of minced meat, is thinner. The first is served as a main course - it is high-calorie, saturates well. In addition, if unleavened dough is taken, calories are added by means of butter, with which all layers are generously flavored. 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 Gubadia. This procedure is rather complicated. It is necessary 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 evaporates. It turns out such dried cottage cheese, in itself is very tasty.
Five fastest Gubadia pie recipes:
There are recipes for gubadia with completely different ingredients (mostly dough). At first glance, they may seem complicated and difficult to implement, but this is far from the truth. Gubadia is no more difficult to prepare than any pie with a quality filling.
What is Gubadia? The recipe for this delicious and satisfying dish will be discussed below. Also, your attention will be presented with information on how such a delicacy is made, what is included in its composition and how it is served at the table.
General information about the dish
What is Gubadia? The recipe for this delicious dish is known to many residents of Tatarstan and Bashkortostan. This fact is connected with the fact that gubadia is the national dish of these peoples. It is a round closed layered cake.
Traditionally, this product is prepared with a sweet filling and served with tea. However, there are also recipe variations that include a meat product. In this case, a layered cake is served to guests along with tomato sauce or fresh vegetable salad.
Gubadia recipe with rice and raisins step by step
There is nothing complicated in making such a pie. But you will have to try hard to make a real Tatar or Bashkir national dish. This is due to the fact that it is prepared in several stages.
So what products do we need to purchase to make dough for gubadia? The recipe for this dish requires the use of:
- premium flour - 3-4 cups;
- margarine or butter - 300 g;
- baking powder for dough - ½ dessert spoon;
- fine salt - 1.5 teaspoons;
- fat thick kefir - 300 ml.
Knead the dough
How is Gubadia pie prepared? The recipe for this unusual product requires first kneading the dough, and only then proceed to prepare the filling.
Margarine or butter is rubbed on a coarse grater and mixed together with premium flour. Both ingredients are carefully ground by hand to a state of not very large crumbs. After that, a baking powder is added to the kefir, it is well stirred and the margarine-flour mixture is poured in. Next, the components are salted and the dough is kneaded, if necessary, adding a little flour to it.
The result is a soft and non-sticky base. Roll the dough into a ball, cover with a lid, napkin or film and let it “rest” for 15-20 minutes.
Products for the curd layer
Gubadia according to Tatar recipes turns out to be very satisfying and nutritious. After the dough is kneaded, proceed to the preparation of the curd layer. For this we need:
- granular cottage cheese is not very fatty - about 300 g;
- thick fresh fermented baked milk - ½ cup;
- beet sugar sand - 2 large spoons.
Step by step cooking
How is Gubadia prepared? The recipe with cottage cheese requires careful processing of the filling. To make a tender and juicy layer, the cottage cheese is laid out in a thick-walled pan, poured with fermented baked milk and granulated sugar is added. In this composition, the products are simmered for about 60 minutes over very low heat.
Having received a thick homogeneous mass of the color of baked milk, it is removed from the heat and slightly cooled.
stuffing products
Gubadia with meat, the recipe of which we are considering, is often served at the table as a full-fledged hot dish. To make it according to the classic recipe, we need products not only for the dough and the curd layer, but also for the filling. Which ones, we will list right now:
- large boiled eggs - 6 pcs.;
- raw chicken egg - 1 pc.;
- soft butter - 90 g for frying minced meat and 150 g for the filling;
- long rice - about 1.5 cups;
- large black raisins - 150-200 g;
- ground pepper and sea salt - add to taste;
- beef (ready minced meat) - about 500 g;
- large onion - 1 head.
Filling preparation
Gubadia according to Tatar recipes works well only if all the ingredients are processed correctly. After all the main components are prepared, proceed to the processing of the filling.
Long rice is thoroughly washed and shaken vigorously in a sieve. After that, it is boiled in lightly salted water. Next, the cereal is deprived of moisture. At the same time, it should turn out to be quite crumbly.
Having processed long-grain rice, proceed to prepare the remaining ingredients. Boiled chicken eggs are cut into cubes, and the raisins are sorted, washed and poured with hot water for 30 minutes. Then the liquid is drained, and dried fruits are laid out on a towel and dried.
As for minced meat, you can either buy it ready-made or make it yourself. To do this, young beef is cut into pieces and ground in a meat grinder. Together with the meat product, the onion head is also twisted.
Having flavored the ground beef with pepper and salt, it is laid out in a pan with warmed butter. This process should not take too long. The product must be fried only until the color changes.
The process of forming a Tatar pie
How is the Tatar Gubadia pie formed? The recipe for this product requires the use of a deep mold. It is lubricated with oil, and then proceed to the formation of the dish.
The finished kefir dough is kneaded again, after which it is divided into two parts: 2/3 for the bottom and 1/3 for the top. Having rolled out most of the base into a layer, it is laid out on the bottom of the prepared dishes. After that, 1/3 of the rice is placed on the dough, as well as the curd mass. Then again lay out 1/3 of boiled cereals, minced meat, chopped boiled eggs, 1/3 of rice and steamed raisins.
Finally, pour all the ingredients with melted butter. Do this so that the cake does not turn out dry.
The remaining dough is also rolled out into a thin layer and the formed semi-finished product is covered with it. At the same time, the edges pinch very strongly.
At the very end, the product is smeared with a chicken egg, which is pre-beaten with a whisk. In several places, the cake is pierced with a toothpick so that it does not swell and spoil its appearance.
Baking in the oven
How is gubadiya baked? The recipe for this pie says that the product must be placed in an oven preheated to 190 degrees and kept for 50-55 minutes. This dish is served warm to the table along with vegetable salad and herbs.
Gubadia sweet: recipe with dried fruits and cottage cheese
To prepare such a sweet cake for the festive table, we need the following components:
- natural butter - at least 250 g;
- wheat flour - about 2 cups;
- beet sugar - about 100 g for the dough and 100 g for the filling;
- vanillin and ground cinnamon - a pinch each (in the dough and filling);
- sea salt - 1 pinch;
- court (special cottage cheese) - about 150 g;
- coarse-grained cottage cheese - about 500 g (for the filling);
- thick sour cream - 2-4 large spoons;
- dark raisins - about 80 g;
- sweet dried apricots - about 80 g;
- large chicken eggs - about 6 pcs.
Dough preparation
The recipe for gubadia with a court is just as easy to implement as the one described above. To make such a dessert, you need to prepare the dough. To do this, melt cooking oil in a large bowl, and then cool it a little and add wheat flour. Also, beet sugar, salt, vanillin and cinnamon are added to the ingredients.
After a long kneading of the components, a homogeneous and soft shortbread dough is obtained. It is rolled into a ball and put into a refrigerator.
We prepare the filling
The filling for the sweet Tatar Gubadia is quite simple to prepare. Coarse-grained cottage cheese is crushed in a blender, and then chicken eggs are alternately introduced. Having received a rather lush and homogeneous mass, granulated sugar, vanillin and cinnamon are added to it.
At the very end, dark raisins and sweet dried apricots are laid out to the filling. Both ingredients are pre-sorted and washed. Then they are laid out in a bowl and poured with boiling water. After a few minutes (20-25), the dried fruits are thrown into a colander and the moisture is allowed to drain. After that, dried apricots are cut into small pieces.
The process of forming and heat treatment in the oven
To form a sweet gubadia, a deep mold is used. 2/3 of the dough is laid out in it, and then kneaded with your fingers so that a thin layer with high burs is obtained. Next, the previously prepared filling is placed on the base, which is covered with a court grated on a coarse grater.
It's no secret that shortcrust pastry is an unyielding product. It is quite difficult to form a layer from it, and then cover the entire dessert with it. In this regard, the second part of the test needs to be prepared in a special way. It is sprinkled with wheat flour, and then kneaded with hands to a layer of the desired size. Then it is carefully laid out on the cake and the edges are beautifully pinched.
To obtain an appetizing and tasty product, it is recommended to sprinkle the surface with a small amount of sugar. In this form, sweet gubadia is sent to the oven. At a temperature of 200 degrees, it is baked for about 40-50 minutes. After this time, the cake is taken out and cooled. It is served to the table in sliced form, along with a cup of tea or coffee.
Now you know how gubadiya is prepared. We recommend that you save the recipe for this Tatar dish in your cookbook. After all, with the help of it, you are sure to surprise all members of your family with incredible delicious and tender pastries.
Gubadia is a rich round pie with a multi-layered filling that contains boiled rice, chopped eggs, raisins (or apricots), minced meat and kort (dried cottage cheese).
Gubadia can be savory (with meat) and sweet, fruity (without meat).
In this recipe, we will cook unsweetened gubadia with meat.
The pie must be served hot. It is permissible to warm the gubadia before serving.
For test:
butter 300 g
kefir 300 ml
wheat flour 3.5 - 4 cups
salt 1 small pinch
baking powder 1 tsp
For the filling (cooking the court):
cottage cheese 300 g
sugar 3 tbsp
butter ghee 1 tbsp
For the filling (cooking beef):
onion 180 g
beef 500 g
butter 1 tbsp
For filling:
eggs 5 pcs
rice 320 g
raisins 150 g
melted butter 100 g
As well as:
1 egg for brushing the pie
To prepare a pie, you need to prepare the maximum amount of the required products. 
1. First, prepare the court:
Kort is a dried crumbling cottage cheese that can be bought ready-made in specialized stores. You just need to bring it to the desired consistency.
You can cook the court yourself. This happens in different ways - by boiling kefir or evaporating cottage cheese. Sufficiently dry cottage cheese must be combined in a saucepan with sugar and melted butter. Next, you need to heat the mixture, constantly stirring it with a wooden spatula that fits snugly to the bottom. It is necessary that the moisture evaporates and the court becomes a yellowish-cream color. The structure of the finished court is dense. It can take up to an hour to boil!
2. Now let's put the rice to boil:
To do this, the rice must be thoroughly washed and placed in a large amount of boiling salted water. Boil. When the rice is almost ready, it must be folded into a fine sieve and allowed to stand to drain the broth.
3. Five (5) eggs should be hard boiled and cooled.
4. Now let's prepare the meat filling:
Melt 1 tbsp in a frying pan. butter, fry the finely chopped peeled onion until translucent. Add minced beef.
Fry everything together, salt and season with spices to taste.
Set the meat filling aside. 
5. Now let's do the test:
In a spacious bowl, sift 3 cups of flour, add a pinch of fine salt and 300 g of butter, cut into small cubes or grated.
It is necessary to grind the dough into small crumbs with your hands. 
6. Add baking powder to kefir, mix. Kefir should foam up a little. Add it to the dough. Mix, knead the dough with your hands. Add more flour if necessary. The result should be a soft dough resembling an earlobe. 
7. Roll it into a ball. Cover the dough with a clean towel and leave to "rest" for 20 minutes. 
8. Grease a large roasting pan with butter. Roll out 2/3 of the dough and put in a roasting pan so that a small part of the dough protrudes beyond the edges of the form. At the bottom of the first layer, you need to lay out a third of boiled rice.
9. The next layer is the court, then chopped boiled eggs, now again a layer of boiled rice.
10. Then you should put a layer of minced meat.
11. Another layer of rice. And sprinkle with raisins thoroughly washed in warm water on top.
12. Next, pour plenty of melted butter over the filling (about 100 g).
Roll out the rest of the dough, equal in diameter to the top of the pie, lay it on top, pinch the edges. Brush the gubadia with beaten egg. Make a few pricks with a fork.
Place in preheated oven.
Bake for 1 hour at 180 degrees.
13. Take out the finished cake, cover with a towel. 
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 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, put the curd in a thick-walled frying pan (or cauldron), pour fermented baked milk, add sugar and simmer for about 1 hour over low heat until a thick homogeneous mass of the color of baked milk is obtained. Cool the finished mass slightly.
Boil rice. Salt the rice during the cooking process. Boiled eggs cut into cubes. Rinse the raisins, pour hot water for 20 minutes, drain the water, lay the raisins on a towel, dry. For minced meat, heat butter in a frying pan, fry finely chopped onion, add pepper to taste, cool.
To prepare the dough, grate the margarine on a coarse grater, mix with flour (about 3 cups), rub with your hands until the state of "crumbs". Put baking powder in kefir, mix well, pour into margarine-flour mixture. Salt, 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, put on the bottom in a thick-walled pan. Put 1/3 of rice, curd mass, 1/3 of rice, minced meat, eggs, 1/3 of rice, raisins on the dough. Melt the butter, pour generously over the filling of the pie so that the pie does not turn out dry.
Roll out the remaining dough. Cover the cake with it, pinch the edges. Beat one egg, grease the pie. Pierce the cake in several places with a toothpick. Place the cake in an oven preheated to 180°C for 50-55 minutes. Serve hot.
Note to the owner
Gubadia is a Tatar round pie with a multi-layered filling, one of the main treats at large celebrations. The filling is made from cort (dried cottage cheese), boiled friable rice, minced meat with browned onions, chopped eggs, steamed raisins, dried apricots, prunes or pitted apricots. To prepare gubadiya, you can use both yeast and unleavened dough, but more butter is put in the dough for gubadiya. Gubadia is meat - it is served hot, as a second course. Gubadia is dessert - only twice as thin, with curd and fruit filling. Gubadia is a complex holiday cake, in which products that combine to taste are stacked in layers, and not mixed. Cooked rice should be fluffy. The diameter of the pan where the dough is laid out is 30 cm. When serving the pie immediately from the oven, a clear division of the filling will not be visible. It will appear only when the cake is completely cooled.