Gubadia is a national dish of the Tatar and Bashkir peoples. This is closed pie fresh or yeast dough co puff filling. Not a single wedding in Tatarstan is complete without this treat. Gubadiya is also prepared for other holidays, dear guests are met with it. Its composition is traditional and does not have a large number of variations. It necessarily includes baked cottage cheese, which the Tatars call "kort", the Bashkirs - "kyzyl eremsek". Separate layers make up boiled rice, chopped boiled eggs, dried fruits. Sometimes the filling is supplemented with meat. The result is a hearty dish that looks very appetizing.
Cooking features
If you decide to pamper your family or guests with hearty Bashkir or Tatar pastries, Gubadiya can be just the dish that will not leave anyone indifferent. In order for the cake to turn out tasty, appetizing and similar to the traditional one served at Tatar weddings, you need to know and take into account a few subtleties.
- An important ingredient of Gubadia is cottage cheese prepared in a special way. In Tatarstan or Bashkiria, you can buy it in almost any grocery store, but in another area it is problematic to purchase a finished product. If you're looking to bake authentic gubadiya, you'll have to make your own kort. To do this, you will need crumbly cottage cheese, sugar, fermented baked milk or baked milk. The ingredients are mixed, placed in a cauldron or pan with thick walls and non-stick coating, heated over low heat and languish for at least an hour until the liquid evaporates. Curd dried in this way has a reddish-brown color, it turns out dry and sweetish in taste. If you're making a meat pie, the kort can be made with as little sugar as possible or replaced with curd cheese (which won't be authentic).
- Gubadia rice is boiled in advance. It should turn out crumbly.
- Dried fruits also need to be prepared in advance: steam, pour boiling water for 10 minutes, squeeze. Large dried fruits (dried apricots, prunes) sometimes need to be cut, although they are often left whole (of course, pitted). It is impossible to exclude dried fruits from the composition - they symbolize prosperity and must be present in the wedding cake.
- The products that make up the filling do not mix. Their number must be odd. The following sequence is considered traditional: the first layer is cottage cheese, the second is rice, the third is eggs, the fourth is rice again, the fifth is dried fruits. In meat gubadia, two more layers are wedged between the listed layers - meat and one more rice.
- To make the filling juicy, its top layer is covered with slices of butter or ghee. It is not customary to feel sorry for him, so gubadia always turns out to be high-calorie.
- Gubadia is baked for 50-60 minutes in an oven preheated to 180-200 degrees. Previously, when there were no such smart assistants as a gas or electric stove, baking gubadia was considered an art, after mastering which a girl was considered ready for marriage. Today, baking a cake so that it does not burn on the bottom has become much easier.
Gubadia is served hot. If it cools down, its taste will not change for the better. The cooled cake can be reheated in the oven or microwave. They eat gubadia with a spoon.
Gubadia from yeast-free dough
- flour - 0.4 kg;
- chicken egg - 6 pcs.;
- sugar - 140 g;
- cottage cheese - 0.3-0.4 kg;
- baked milk - 150 ml;
- butter - 0.5 kg;
- rice groats - 0.2 kg;
- raisins - 0.25 kg.
Cooking method:
- Pour a little more than half a glass of flour onto the board.
- Separate a piece weighing 50 g from the butter, cut it into cubes, spread it on top of the flour. Sprinkle all this with a teaspoon of sugar and chop with a knife until the mixture resembles flour crumbs. Temporarily put it in the refrigerator.
- Mix cottage cheese with 50 ml of baked milk and 120 g of sugar. Simmer over low heat, stirring with a spatula, until the curd is dry and the color of stewed milk or even darker. Add 20 g of oil, fry the cottage cheese for some more time (5-10 minutes), put it in a bowl.
- Break one egg into a clean container. Add the remaining sugar to it, grind. Melt 80 g of butter, pour into the egg mixture. Add a pinch of salt and 100 ml of milk, beat with a whisk. Combine with sifted flour, knead the dough. Roll it into a ball and leave it for at least half an hour.
- Rinse rice until clear water, boil in lightly salted water until tender. Rinse again, cool.
- Hard boil the eggs. Put under the stream cold water so that they cool down faster and clean better. Remove the shell from the eggs. Chop the eggs with a knife.
- Pour raisins with boiling water, leave it for 10 minutes. Drain the water, squeeze the raisins.
- Grease the mold generously with melted butter.
- Divide the dough into two parts, one part should be slightly larger than the other.
- Roll out most of the dough into a layer 2-5 mm thick. Its diameter should be larger than the diameter of the mold so that the dough covers not only its bottom, but also the sides.
- Put the rolled out dough into the mold.
- Lay the court on the dough, sprinkle it with half the rice. Put the chopped eggs on the rice, top with the remaining rice. Pour the raisins over the rice, spread it evenly.
- Cut the remaining butter into thin slices, spread on top.
- Roll out the second part of the dough, put it on top, pinch the edges.
- Preheat the oven to 180 degrees, put a mold with gubadia in it, bake it for 50 minutes. If the top starts to brown too much, cover with damp parchment.
Let the gubadiya cool down a bit. Remove from the form by moving to beautiful dish. Serving to the table, cut into pieces, like a cake, arrange on plates. Do not forget to put spoons for each participant in the feast, with which they will eat the cake.
Gubadia from yeast dough
- flour - 0.2-0.25 kg;
- pressed yeast - 8-10 g;
- milk - 60 ml;
- chicken egg - 5 pcs.;
- sugar - 20 g;
- court - 0.3 kg;
- rice - 120 g;
- salt - a pinch;
- dried apricots - 100 g;
- raisins - 100 g;
- ghee - 80 ml.
Cooking method:
- Rinse and boil the rice. Divide into 2 parts.
- Hard boil 4 eggs. Clean, finely chop.
- Pour boiling water over dried apricots and raisins. After 10-15 minutes, drain the water, squeeze the dried fruits.
- Warm the milk a little, add sugar to it, put the yeast, mix well, leave for 10-15 minutes.
- Mix the dough with two tablespoons of ghee, an egg and a pinch of salt.
- Gradually adding the sifted flour to the resulting mixture, knead the dough. Leave it for 1-1.5 hours in a warm place to rise.
- Knead the dough with your hands, divide in half, roll out.
- Lay one layer of dough in a mold, put the court, on it the first part of rice, boiled eggs, the remaining rice, dried fruits. Drizzle with remaining oil.
- Close the pie with the second layer of dough, fasten the edges.
- Place the cake pan in the oven preheated to 180 degrees, bake it for 40 minutes.
Gubadia made according to this recipe can be served with tea or festive table. Leftover pie can be reheated and served for breakfast.
Gubadia with meat
- butter - 0.44 kg;
- cottage cheese - 0.3 kg;
- sugar - 50 g;
- flour - 0.6-0.7 kg;
- kefir - 0.3 l;
- baking powder for dough - 5 g;
- salt - to taste;
- beef - 0.5 kg;
- onions - 0.2 kg;
- chicken egg - 6 pcs.;
- rice - 0.3 kg;
- raisins - 100 g.
Cooking method:
- Free the onion from the husk, cut into small pieces.
- Wash the meat, dry with a napkin. Finely chop with a heavy knife or mince with a meat grinder.
- Fry the onion in melted butter, add meat to it, fry until tender. Pepper and salt to taste.
- Boil rice in lightly salted water.
- Steam raisins, dry.
- Melt 20 g of butter, put cottage cheese and sugar in it. Warm up for an hour, stirring the curd with a wooden spatula.
- Boil five eggs, chop with a knife.
- Shake the remaining egg.
- Sift flour, mix it with baking powder and salt. Melt 300 g of butter, mix with kefir.
- Pour the butter-kefir mixture into the flour, knead the dough. Divide it into two not quite equal parts, roll it out. The diameter of one layer should be larger than the other by about 10-15 cm.
- Put a large layer in the mold, covering the bottom and sides with it.
- Put the cottage cheese on it - a third of the rice. Put the meat on top, put half of the remaining rice on it. Sprinkle rice with chopped eggs, remaining rice and raisins. Pour in oil.
- Put a smaller layer of dough on top, fasten the edges.
- Brush the pie with beaten egg.
- Place the gubadia in an oven preheated to 180 degrees and bake for an hour.
The combination of sweet corta and raisins with fried meat with onions creates a unique taste that harmoniously complements rice and eggs. Even a person with a good appetite can get enough of such gubadia.
Gubadia is a closed pie with puff filling. The dish belongs to the Tatar and Bashkir cuisine. It is considered a festive treat, but can also be prepared in weekdays. Gubadiya is usually made sweet, but there are also variants with meat.
What is Gubadia? The recipe for this delicious hearty meal 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? Recipe for this delicious dish many residents of Tatarstan and Bashkortostan know. 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 sweet stuffing and served with tea. However, there are also recipe variations that include a meat product. In this case, a multi-layer cake is presented 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 by Tatar recipes it turns out 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 her classic recipe, we will 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 ( 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, start preparing the rest of the ingredients. Boiled chicken eggs cut into cubes, and the raisins are sorted, washed and poured 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 meat product twist the head of the onion.
Having flavored Ground beef 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.
Finished kefir dough knead again, after which they are 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 spread 1/3 of boiled cereals, chopped 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. Such a dish is served to the table in a warm form along with vegetable salad and greenery.
Gubadia sweet: recipe with dried fruits and cottage cheese
To prepare such sweet pie 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 are laid out to the filling and sweet dried apricots. 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 to anyone that shortbread dough 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. They sprinkle it wheat flour, and then knead with your hands to a layer of the desired size. Then it is carefully laid out on the cake and the edges are beautifully pinched.
For appetizing and delicious 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.
I have a friend, a purebred Tatar. And she often tells me about National dishes which I had never even heard of before.
For example, I always thought that gubadia is only sweet and is served with tea. Therefore, I was very intrigued when she told me about the meat gubadia. Moreover, this initially salty cake should have a sweet layer of raisins. To me, brought up in Russian cuisine, the recipe for this pie seemed very strange and provocative. And of course, I immediately decided to bring it to life.
The whole day she hung on the phone and tormented her friend, trying out various subtleties of cooking.
The only deviation from the recipe that I made was not putting a layer of red cottage cheese - corta. But a friend said that cottage cheese is put in meat gubadia only when it is cooked on the wedding table, and in homemade pie this layer can be excluded.
The pie turned out great. With a very rich aroma of roasted meat.
The layers are at least a little crumbling, but not dry.
Raisins fit perfectly into the taste ensemble, adding not only sweetness, but also a feeling of juiciness.
If at first my children turned their noses and threatened to pick raisins from the pieces, then later they complained that there were not enough raisins and they could have put twice as many of them.
COMPOUND
1kg yeast dough, 100g rice, 50g raisins, 5 boiled eggs, a pinch of salt, 50~100g butter
MEAT LAYER
2 medium onions (200~250g), 500g beef or lamb, 0.5 teaspoon of salt, 3 tbsp vegetable oil (~50g)
DRESSING
20g butter, 1/4 cup flour (40g)
meat layer
Pass beef or lamb through a meat grinder.
Finely chop the onion.
Heat in a frying pan over high heat vegetable oil and put onion in it.
Fry with frequent stirring until the onion is browned.
Put the ground beef on the onion.
Salt and fry until tender.
Cool to room temperature.
Boil rice in salted water, put in a colander and cool. You should get about 330g of boiled rice.
Wash raisins thoroughly. If the raisins are very hard and dry, pour boiling water for 5~10 minutes, then drain the water.
Coarsely chop the eggs. Salt lightly and stir.
Divide the dough into two unequal parts.
Roll out the larger part into a circle and place in a greased form d=24~26cm.
Put a layer of fried minced meat on the dough.
For stuffing - a layer of rice.
Then a layer of raisins and a layer of chopped eggs.
Drizzle evenly with melted butter.
Roll out the second part of the dough into a circle and transfer it to the pie.
Pinch the edges of the two circles with a "rope" seam.
Make a hole in the middle for steam to escape.
topping
Butter bring to room temperature.
Pour flour into it and rub it with your fingers until it becomes a fine gritty grain.
Brush the top of the pie with water or butter.
Sprinkle evenly.
Gubadiya - Tatar round pie with multilayer filling. Gubadiya is often prepared for various celebrations. There are meat and fruit gubadia. Today I present a recipe for fruit gubadia. I want to clarify that this is a variant of the festive fruit Gubadia. This cake is quite tall.
Therefore, even with a small diameter of the cake (I have 20-21 cm), it will be enough for a large number of people. I have never even tried meat in my life.) But fruit gubadia is quite often found on store shelves and markets in Tatarstan. But most often it is a thin fruit gubadia (rice and eggs are taken half as much, well, this is according to the rules. But in fact, many do not lay eggs at all). An obligatory ingredient for both meat and fruit Gubadia is Kort (Tatar dried cottage cheese). Unfortunately, the court is not always present in this pie now. And this is no longer gubad.
So, let's prepare a real, festive fruit Gubad according to all the rules! To facilitate the process, I prepared the court in advance the day before, and bought the dough ready. My dough is yeasty. You can prepare your favorite and proven pie dough.
