Sometimes learning to cook different countries of the world can turn out to be not only exciting, but also very useful - you can find quite interesting recipes that will help you cook original dish, worthy to decorate any table, or just become an occasion for a little joy for loved ones.

And it is not at all necessary to spend time looking for exotic ingredients, because there are a lot of delicious dishes, for the preparation of which will require only available products. An example of such a dish is Gubadia, a dish that has won many fans thanks to its original flavor combination.

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Gubadia is considered 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 noted by the lucky ones who tried it, is incredible. tasty pie with an unusual filling that 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, main secret that you need to put more butter . Of course, many in this case may complain about high calorie content dishes.

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:

1. Combine sour cream with an egg, mix, add sugar and salt, as well as pre-melted and slightly cooled butter.
2. Add yeast and mix well.
3. Pour into a thin stream liquid composition flour, stirring constantly.
4. Knead the dough for gubadia, cover it with a towel and let it rise.
5. So, while the dough is coming up, it’s worth preparing another mandatory component. 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 even more original recipe 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 traditional pie gubadia, 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, it will come in handy interesting recipe meat gubadia. This hearty and extremely original dish will not leave anyone indifferent.

What will be required:

• dough (yeast or unleavened);
• chopped meat- 0.5 kg;
• onions - 2 pieces;
• raisins - 2-3 tablespoons;
• dried apricots - 2-3 tablespoons;
• prunes - 2-3 tablespoons;
• boiled rice - 1 cup;
• boiled eggs - 3 pieces;
• butter - 200 g;
• cream (10%) - 150 ml;
• salt and pepper to taste.

Gubadia with meat: recipe with photo

Description

Sweet Tatar Gubad- one of the varieties of the traditional national sweet pie with multilayer filling, extremely popular among the Tatars.

Gubadia dough can be either yeast or yeast-free, but it must be rich. Read more about how to cook sweet gubadia from yeast dough, you will learn from our recipe. Since it is not very easy and quick to prepare at home, we have accompanied the description of the preparation with step-by-step photos.

For the filling, you will need a cort, which is not always available to buy. Therefore, we recommend preparing it yourself from half a kilogram of cottage cheese, a glass of milk, 200 g of granulated sugar and 100 g of butter (preferably melted, but just creamy is also suitable). Mix all the ingredients except the oil and, stirring constantly, simmer the mixture over low heat until a reddish hue appears, then add the oil and continue to boil until the mixture is again homogeneous and dry. After that, remove the mass from the heat and cool. This is the court.

Read about what else you need to do to cook a sweet Tatar gubadia in our recipe with a photo and start cooking!

Ingredients

• 
  (2 tbsp.)
• 
  (1 tablespoon)
• 
  (350 g)
• 
  (5 pieces.)
• 
  Yeast
  (1 tablespoon)
• 
  (3/4 st.)
• 
  (250 g)
• 
  (500-600 g)

Cooking steps

Let's start with the preparation of the components of the filling for Gubadia and first of all in 1.5 tbsp. Boil water until tender ¾ tbsp. rice. Do not overcook: rice should be crumbly!



Hard boil 3 chicken eggs and three of them on a medium grater.



Now we take on the dough (in principle, you can buy 700-800 grams of ready-made yeast in the store, but we will knead it ourselves). 1 st. l. fast yeast mix with 2 tbsp. sifted wheat flour, add there 250 g of melted butter, a tablespoon of sour cream, 1 egg and a pinch of salt and sugar. We knead the resulting mixture, and then divide it into 2 unequal parts (in a ratio of approximately 1: 3), roll the largest of which into a thin circle and put it in a baking dish so that the sides hang down by 5-6 centimeters.



Lay out the filling inside in layers. Starting with 1/3 boiled rice. The second layer will be the court (if you haven’t found a store-bought one, prepare it as it is written in our description).



The next layer is made from boiled hard-boiled grated eggs.



Then comes the raisins, and on top of it - the remaining 2/3 of boiled rice. Pour about 100 g of melted butter on top of the filling.



Roll out the rest of the dough and put on the filling in the form of a lid.



We fasten it tightly with sides from the bottom of the dough and prick it in several places with a fork so that steam comes out and excess moisture evaporates.



From above we cover the cake with a beaten chicken egg with a fork (it is possible with the addition of a small amount of milk) and send the gubadia to the oven heated to 200 degrees for about half an hour.



We take out the finished ruddy pie from the oven and insist for several minutes.



After that, the delicious sweet gubadia prepared according to the Tatar recipe can be served at the table.



Bon appetit!

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. 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 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.

Gubadia - Tatar national pastry, which is a round closed pie, consisting of a multilayer filling. Gubadia is not simple pie, but festive, because they prepare such a dish for some big celebrations, for example, weddings. A multi-layer filling can be prepared at will from friable boiled rice, steamed sweet raisins, dried korta cottage cheese. Assorted dried fruits are added to the filling, for example, prunes, hard-boiled chicken eggs. Beef or other minced meat is added to the meat gubadia, which is mixed with sautéed onions beforehand.

As for the dough for the Tatar Gubadiya pie, it can be both unleavened and yeast, most importantly, it should contain as much butter as possible. In the Tatar folk cuisine there are several types holiday baking. At the same time, sweet gubadia is prepared as a dessert. Meat Tatar pie is served as a full-fledged second hearty meal.

Gubadia is considered a rather difficult pie to prepare. After all, in layered cake Any toppings go well together. Gubadia ingredients used as delicious toppings laid out very neatly in layers and in no case mixed.
Cooking Tatar Gubad at home is not difficult if you know the exact proportions of the products and step-by-step cooking guides. Rather, take a pen, a notebook and write down: a real Gubad pie according to Tatar recipes!

Gubadia Ingredients:

• for the meat filling: a raw egg(one piece);
• minced beef (1/2 kg);
• boiled egg(six pieces);
• large head of onion (one piece);
• butter (300 g);
• table salt (at your discretion);
• ground pepper (at your discretion);
• raisins (210 g);
• rice (one and a half glasses);
• for curd filling: sugar (two tablespoons);
• ryazhenka (half a glass);
• cottage cheese (320 g);
• for the test: medium-fat kefir (320 g);
• salt (one and a half teaspoons);
• baking powder in powder (half a teaspoon);
• softened butter (350 g);
• wheat flour (four glasses with a slide).

Real Tatar recipe for Gubadia pie:

Preparing a layer for a cottage cheese pie
Pour ryazhenka into a saucepan, pour granulated sugar in the required amount. Simmer over very low heat for one hour. As soon as the mass acquires a shade of baked milk and becomes completely homogeneous, remove the pan from the heat and cool.

Meat filling for the pie
Boil the rice in a rice cooker or thick-walled pan, salt a little. While it is cooking, cut into cubes. chicken eggs.
Pour pre-washed raisins with boiling water for twenty minutes, immediately drain the water, lay it on a towel, and dry it. Put butter in a frying pan, heat it for minced meat, add finely chopped onion, season with ground pepper, then remove the container from heat and cool.

Preparing the dough for the gubadia pie
Grate butter or culinary margarine on a grater with large holes, then add about three cups of sifted wheat flour, wipe the components until they become fine crumbs. Put the baking powder in kefir, mix everything. Pour the kefir mixture into the flour mass, salt a little. Knead thick crust. If necessary, add wheat flour, but so that the kefir dough for the pie is not very sticky, but soft.

Roll the dough into a neat ball, cover with a napkin, cling film or cover, leave for fifteen minutes.

We bake Tatar Gubadiya with a court

After the allotted time, knead the dough a little and divide it into one small and the other large part. The third part of the dough will act as the top part of the closed baking, and the rest will be the base. Most larger piece Roll out the dough, then carefully place in the bottom of a large, thick-walled pan. Put the filling on the cake in layers: first 1/3 of boiled rice, then a layer curd mass, then another layer of rice. Put minced meat on top of rice, then chopped eggs, and dried raisins on top.

Melt a little butter in a frying pan and pour it directly over the filling. This must be done in order for the Tatar pastry to turn out juicy.

Roll out the remaining small piece of kefir dough for the pie and cover the filling on top of it. Connect to the base and pinch the edges. Beat one raw egg until foam appears, and grease the Tatar pie with the resulting egg mass. Use a toothpick to pierce the top layer of the pie in several places. Put the preparation for the Tatar pie for fifty minutes in the oven, preheated to two hundred degrees.

Watch the video: delicious Gubadia pie according to Tatar recipes at home

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 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.