Tatar pie Gubadiya with court
8 servings
50 minutes
Gubadiya is a traditional Tatar pie that embodies hospitality and the richness of culinary traditions. Its distinctive feature is the multi-layered filling, which includes sweet rice, kорт (caramelized cottage cheese), boiled eggs, and dried fruits, making it both a hearty and dessert dish. Gubadiya is often prepared for celebrations and family holidays as it symbolizes abundance and comfort. When baked, the pie takes on a golden color, and the aroma of butter and gentle sweetness makes it incredibly appetizing. Gubadiya is served with tea, allowing guests to enjoy its harmonious taste – a combination of soft dough, rich filling, and pleasant texture. This pie is not just a treat but a true art in the world of Tatar cuisine.
1
Put 1 tablespoon of sugar, 1 tablespoon of flour, add dry yeast and pour in 0.5 cup of warm water into a glass. Mix and leave the mixture in a warm place for 15 minutes.
- Sugar: 3 tablespoons
- Wholegrain flour: 470 g
- Dry yeast: 1 teaspoon
- Water: 100 ml
2
At this time, melt 100 grams of butter in a water bath and let it cool. Heat 100 ml of milk to room temperature.
- Butter: 230 g
- Milk: 250 ml
3
Sift 375 grams of flour. In a deep bowl, pour in the yeast mixture, crack an egg, add butter, warm milk, and salt. Mix well. Add the sifted flour. You may need a little more flour.
- Wholegrain flour: 470 g
- Dry yeast: 1 teaspoon
- Chicken egg: 3 pieces
- Butter: 230 g
- Milk: 250 ml
- Salt: 3 g
4
Shape the dough into a smooth ball. Place it in a bowl, cover with plastic wrap, and leave it in a warm place for 1 hour.
5
Prepare the curd: place cottage cheese in a metal bowl, pour in 150 ml of milk, and put it on the fire. When the mixture boils, reduce the heat to medium and cook while stirring. The cottage cheese will start to melt first and the liquid will evaporate. When the mixture begins to thicken, add 1 tablespoon of sugar and 50 grams of butter, mix well and continue cooking until it thickens and darkens.
- Curd cheese (tvorog): 350 g
- Milk: 250 ml
- Sugar: 3 tablespoons
- Butter: 230 g
6
Rinse the rice, boil until cooked with 1 tablespoon of sugar and a pinch of salt.
- Rice: 150 g
- Sugar: 3 tablespoons
- Salt: 3 g
7
Boil the eggs and cut them into cubes. Soak the dried fruits in hot water, then dry them.
- Chicken egg: 3 pieces
- Raisins: 50 g
- Dried apricots: 50 g
8
For the streusel, crumble 70 grams of flour with 30 grams of butter and 1 tablespoon of sugar.
- Wholegrain flour: 470 g
- Butter: 230 g
- Sugar: 3 tablespoons
9
Assemble the pie: divide the dough into two parts (2/3 and 1/3). Roll out the larger part into a thin layer and place it in a greased form with the edges hanging over. Layer rice, raisins, dried apricots, and chopped boiled eggs on the dough. Then add more layers of rice, raisins, and dried apricots; drizzle with 50 grams of melted butter. Roll out a circle from the smaller piece of dough to cover the pie; pinch the edges and sprinkle with streusel. Bake at 180–200 degrees for about 25 minutes.
- Rice: 150 g
- Raisins: 50 g
- Curd cheese (tvorog): 350 g
- Chicken egg: 3 pieces
- Rice: 150 g
- Raisins: 50 g
- Dried apricots: 50 g
- Butter: 230 g
- Wholegrain flour: 470 g
10
Brew aromatic tea and enjoy the delicious pie.
- Water: 100 ml
