Gubadia is considered a Tatar and Bashkir national dish, but the components necessary for its preparation can be easily found on the shelves of domestic stores.
This dish, as the lucky ones who tried it note, is an incredibly tasty pie with an unusual filling, which can be sweet or savory, depending on the recipe.
There are several options for preparing such a dish, and, perhaps, it is worth trying each of them, because you can eat a pie with tea, as a dessert, and even as a full lunch or dinner, if you cook it with meat.
In the article we will consider the most popular variations of Gubadia, recipes with photos that are very popular among Russian housewives. If you want to get acquainted with traditional food in Turkey, go to. At your service are recipes for several dishes:, drink.
How to prepare dough?
The dough for the Tatar pie can be unleavened or yeast, the main secret is that you need to put more butter in it. Of course, many in this case may complain about the high calorie content of the dish.
But sometimes you can afford a little weakness, right?
Fresh
So, the recipe for the test for Gubadia, what you need:
- Kefir - 250-300 ml;
- flour - 3.5-4 cups;
- butter - 300 g;
- salt - 1-1.5 teaspoons;
- baking powder - 0.5 teaspoon.
How to cook:
Yeast
What will be required:
- Butter - 300 g;
- sour cream - 2 tablespoons;
- flour - 2 cups;
- egg - 1 piece;
- yeast - 1 tablespoon;
- salt and sugar to taste.
How to cook:
- Combine sour cream with an egg, mix, add sugar and salt, as well as pre-melted and slightly cooled butter.
- Add yeast and mix well.
- Pour the flour into the liquid composition in a thin stream, stirring constantly.
- Knead the dough for gubadia, cover it with a towel and let it rise.
- So, while the dough is coming up, it’s worth preparing another obligatory component of the Tatar dish, which is also its main highlight - the court.
Description of the Gubadia recipe with a court step by step and photo
The preparation process will be described below. If you didn't already know, then Kort is a delicate curd layer that gives the dish a special originality..
What will be required:
- Sugar - 3 tablespoons;
- melted butter - 1 tablespoon;
- ryazhenka - 200 ml;
- cottage cheese - 300 g.
How to cook a court for Gubadia:
While the court is preparing, you can do the stuffing. This is where the differences in cooking begin. Well, if this instruction is not enough for you, then you can watch the introductory video:
Various cooking options
The options for preparing a Tatar pie are extremely diverse., therefore, it will not be difficult to choose the right one, the main thing is to start from your own preferences and the wishes of your loved ones. To begin with, you should pay attention to a simple recipe for traditional Gubadia, the photo and taste of the pie will appeal to even those who consider themselves true connoisseurs of culinary delights.
Traditional
What will be required:
- court;
- raisins - 2-3 tablespoons;
- boiled rice - 200 g;
- boiled eggs - 3 pieces.
Gubadia recipe with court step by step:
For those who prefer to visually observe the cooking process, we present a video on how to cook gubadiya:
Festive
There is an even more original recipe for gubadia with rice, raisins and dried apricots, which will certainly become an excellent treat for tea.
What will be required:
- Dough (yeast or unleavened);
- court;
- raisins - 2-3 tablespoons;
- dried apricots - 2-3 tablespoons;
- boiled rice - 1 cup;
- boiled eggs - 3 pieces.
Sweet gubadiya with rice, raisins and dried apricots is prepared in the same way as the traditional gubadiya pie, the recipe differs in that dried apricots chopped into small pieces are added to the rice boiled for the filling. Pre-dried fruits are best scalded with boiling water to make it easier to cut them. It should be remembered that the table the dish must be served cold.
I would like to note that despite the seemingly fruity ingredients, this gubadiya is quite dense in consistency, and the recipe with photos will help you better understand that you can feed the whole family to the full with this pie.
Hearty with meat
For everyone who wants to cook a Tatar delicacy as a full meal, an interesting recipe for meat Gubad will come in handy. This hearty and extremely original dish will not leave anyone indifferent.
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.
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.
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.
"Gubadiya" is a traditional dish of Tatar cuisine. Usually, not a single festive feast passes without it. The main feature of the dish is a large number of various fillings. "Gubadia" according to Tatar recipes can be both sweet and salty.
Recipe "Gubadia" necessarily includes rice
Ingredients
Salt 1 pinch Cottage cheese 100 grams Raisin 1 handful Dried apricots 1 handful Prunes 1 handful Rice 200 grams Wheat flour 3 stack. Sugar 3 tbsp Baking powder 1 tsp chicken eggs 3 pieces) Sour cream 100 grams Butter 100 grams
- Servings: 8
- Preparation time: 40 minutes
- Time for preparing: 40 minutes
Sweet pie "Gubadiya"
This dessert is different from what we are used to. It is not sugary-sweet, quite high-calorie and tasty.
How to cook:
- Chop the butter, mix with 1 egg, sour cream, 2 tbsp. l. sugar, baking powder, flour. Knead elastic dough.
- Boil rice with salt. Boil the eggs separately.
- Grind dried fruits, mix them with rice.
- Divide the dough into large and small portions. Roll out the larger part and place in a mold. Top with half the rice and some butter.
- Next, lay out the finely chopped eggs, cottage cheese and, finally, the remaining rice.
- Cover with dough. Bake 30-40 min.
It is better to use red Tatar cottage cheese, but if it is not available, regular one will do.
Gubadia recipe with meat
A variety of flavors are mixed in this pie. For him you need:
- 4 tbsp. flour;
- 600 g butter;
- ½ tsp baking powder;
- 300 ml of kefir;
- 300 g of cottage cheese;
- ½ st. fermented baked milk;
- 2 tbsp. l. Sahara;
- 7 eggs;
- 1.5 st. rice
- 1 onion;
- 200 g raisins;
- 500 g minced beef;
- salt, black pepper.
Cooking technology:
- Mix cottage cheese with ryazhenka and sugar. Simmer over low heat for 1 hour.
- Boil rice with salt, boil 6 eggs, fry the minced meat with half the oil, onion, salt, pepper. Steam the raisins.
- Chop the remaining butter, mix with flour, baking powder, kefir, salt. Knead the dough, refrigerate for 20 minutes.
- Roll out 2/3 of the dough, lay in a mold. Spread the filling in layers: a third of rice, cottage cheese, a third of rice, meat, eggs, a third of rice, raisins. You can additionally pour over the entire filling with melted butter.
- Roll out the remaining dough into a thin layer and cover the pie with it, carefully pinch all the edges. Brush the pie with beaten egg for a delicious crust. Bake in a hot oven for about 50 minutes.
It is best to serve this dish hot. If you wish, instead of shortcrust pastry, you can use yeast or even puff pastry prepared according to your usual recipes.
Try making a sweet or savory pie according to the recipes described. This is a hearty dish for a casual or festive lunch. You need to follow the basic principles of cooking, but you can experiment with the filling.
