I have a friend, a purebred Tatar. And she often tells me about National dishes that I had never even heard of before.
For example, I have always believed that gubadia is only sweet and served with tea. Therefore, I was very intrigued when she told me about the meat grub. Moreover, this initially salty cake should contain sweet layer raisins. Brought up in Russian cuisine, the recipe for this cake seemed very strange and provocative to me. And of course, I immediately decided to bring it to life.
The whole day I was hanging on the phone and tormenting my friend, trying to find out different subtleties of cooking.
The only deviation from the recipe that I did was not put a layer of red curd on the court. But a friend said that cottage cheese is put in meat grub only when it is cooked on the wedding table, and in homemade pie this layer can be excluded.
The cake is great. With a very rich roasted meat aroma.
The layers are at least a little crumbling, but not dry.
Raisins fit perfectly into the flavor ensemble, adding not only sweetness, but also a sense of juiciness.
If at first my children twiddled their noses and threatened to choose raisins from the pieces, then later they complained that the raisins were not enough and could have been put twice as much.

COMPOSITION

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 tsp of salt, 3 tablespoons of vegetable oil (~ 50g)

SPRAY

20g butter, 1/4 cup flour (40g)

Meat layer
Pass the beef or lamb through a meat grinder.
Finely chop the onion.
In a frying pan on high fire to warm vegetable oil and put the onion in it.

Fry with frequent stirring until the onions are browned.

Add ground beef to 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 cooked rice.
Wash the 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 most of it into a circle and place it in a greased form d = 24 ~ 26cm.

Put a layer of fried minced meat on the dough.
For minced meat - a layer of rice.
Then a layer of raisins and a layer of minced eggs.

Drizzle evenly with melted butter.

Roll the second part of the dough into a circle and transfer it to the cake.
Pinch the edges of the two circles with a "string" seam.
Make a hole in the middle for the steam to escape.

Sprinkling
Bring the butter to room temperature.
Pour flour into it and rub with your fingers to a state of fine greasy crumbs.

Brush the top of the pie with water or butter.
Apply sprinkle evenly.

Gubadia in the traditional version (sweet) is served with tea, but there are other delicious recipes, for example, with meat. This dish is a multi-layer closed pie round and refers to the Bashkir and Tatar (gebediya) national cuisine... Set of products classic recipe includes dough (yeast / unleavened), eggs, rice, dried apricots, raisins, sweet curd boiled in baked milk with butter (kurt, kyrt, korot, kort, kurut - various names for this cottage cheese).

Traditional version of the Tatar dish

Tatar Gubadia among traditional dishes at the wedding. It is believed that a girl who has learned how to properly prepare this dish is ready for marriage.

Ingredients for the dough:

• eggs - 1 pc.;
• flour - 300g;
• butter - 50g (+ 30g for mold lubrication);
• milk - 100ml;
• salt - a pinch;
• sugar - 15g;

• long grain rice (raw) - 1 cup;
• sugar - 120g;
• milk - 120ml;
• court - 300g;
• dried apricots (handful) - 1pc .;
• raisins (not soaked) - 1 cup;
• eggs - 5 pcs.;
• butter - 350g;
• salt to taste;

• butter - 50g;
• flour - 100g;
• sugar (plain or vanilla) - 0.5 tablespoons;

kyrt (for 400-500g of ready-made red cottage cheese):

• milk - 2l;
• fermented baked milk / katyk - 0.5l;
• sugar - 4-5 tablespoons.

Since it is extremely difficult to prepare the exact required amount of kurut, because a lot depends on milk, therefore this recipe is calculated with a margin. With cottage cheese in ready-made form, if it remains, you can bake it or simply serve it for tea.

It is better to cook the court yourself, adhering to the following recommendations:

1. When choosing milk for the court, you should give preference to homemade, draft or store milk in ordinary plastic bags, since it curdles faster and better.
2. Milk is poured into a refractory container with a thick bottom and walls and brought to a boil, after which fermented baked milk or katyk is added to it.
3. After the milk curdles, the heating of the stove decreases, with stirring everything is cooked until the excess liquid has completely evaporated. Since this is a long process, the whey can be carefully drained using a sieve. but traditional recipe gubadia implies the first longer method.
4. When most of the whey has evaporated and it only covers the curd, sugar is added. When stirring over low heat, the cottage cheese is brought to the desired consistency: dry without liquid, formed lumps, and not pasty. The “red” cottage cheese got its name because of its color, which, of course, looks more like brown or the color of baked milk, fermented baked milk.

Video: How to cook kyrt

While delicious curd cools down, you can start preparing the other ingredients of the filling, directly to the preparation of the pie. Instructions on how to cook gubadia at home:

1. Crumbs are pre-prepared for sprinkling baked goods: sifted flour is mixed with sugar (the amount is indicated in tablespoons) and butter, ground until crumbs are formed. Placed in the refrigerator.
2. The washed rice is soaked in hot water by half an hour (you can reduce the time by 10 minutes). Prepared rice is poured into salted boiling water (2-3 liters) and cooked at a strong boil for no more than 7 minutes, after which it is folded back into a colander.
3. Raisins are carefully sorted out: stalks, spoiled raisins are removed. Together with dried apricots, it is filled with hot water for swelling. After 15 minutes, it leans back in a colander.
4. Sifted flour is poured into the container in which the dough will be kneaded. Then an egg, salt, sugar are added to the milk - mixed. The resulting mixture is poured into flour, the dough mass of soft and elastic consistency is kneaded. It is not necessary to use this particular recipe for gubadia dough, you can make yeast.
5. The oven is heated to a temperature of 180C. Meanwhile, the baking dish is greased with butter.
6. One half of the dough is rolled into a large layer and laid out in a mold so that its edges are long enough to overlap (they should hang from the edges of the mold).
7. On top of the layer, rice is laid out in a thin layer, which is covered with a court on top. Then again a layer of rice, followed by chopped eggs, again rice and finally dried fruit. Pieces are stacked on top butter(if you wish, you can just pour it melted).
8. The second half is rolled into a layer, which covers the filling, the edges are pinched. On the top, punctures are made in several places with a fork or toothpick. Then everything is sprinkled with previously prepared crumbs.
9. Sweet gubadia is baked for about 50 minutes. If it is very browned, but not baked yet, it can be covered with damp paper.

The finished baked goods are removed from the mold and, after cooling, are served for tea. He is very beautiful in cross-section, which is proved by his numerous photos.

Traditional recipe for a Bashkir dish

Bashkir gubadiya is not much different from the Tatar one, and it is also prepared in various variations. This is not necessarily a traditional set of products, this layered cake may include chopped meat, prunes and others. Consider one of the most delicious recipes- with meat.

Ingredients:

• flour - 1.2 kg;
• eggs - 8 pcs.;
• ghee - 100g;
• butter - 200g;
• cream - 1 glass;
• rice - 1.5 cups;
• onion - 1 pc.;
• minced meat (beef) - 500g;
• sugar - 1 spoon;
• raisins - 200g;
• court - 250g;
• salt - 0.5 tablespoons.

The cooking process includes several stages, but it is somewhat simpler than the previous version. In the photo, this cake looks very appetizing. The step-by-step cooking looks like this:

1. 2 eggs are driven into a container for kneading the dough, cream and 100 g of melted butter are poured. Then add a tablespoon of sugar and half a spoonful of salt. After mixing, a kilogram of pre-sifted flour is added in portions. The dough is kneaded until it starts to lag well behind the hands and the walls of the dishes. It is left covered with a towel for a while (while the rest of the food is being prepared).
2. Like gubadia with a court, this cake recipe involves making crumbs: butter (100g) is mixed with flour (200g) and ground until crumbs are formed.
3. Rice is boiled in the usual folding way: in a large amount of salted water until tender, followed by discarding in a colander.
4. Chopped onion is fried with minced meat in a pan until almost cooked. Salted to taste.
5. Hard-boiled eggs are peeled and finely chopped.
6. The raisins are moved, filled with hot water, reclined in a colander after 15-20 minutes. The ingredients for the filling are ready.
7. The dough is divided into two parts (1/5 and 4/5). Most of it is rolled into a thin layer, which is laid out in a baking dish, pre-oiled (the edges should hang from the mold).
8. On the bottom, covered with dough, the filling is laid out in layers in the following order: rice, court, rice, minced meat, rice, egg crumbs, rice, raisins.
9. The remaining dough mass is rolled into a round layer, which covers the filling. The edges are pinched, the top is sprinkled with crumbs.
10. Gubadia pie is baked for about 50 minutes at a temperature of 180-200C (the oven is preheated to the specified heating).
11. The finished dish is served hot.

It should be noted that the court can be excluded from the set of products, then you will get delicious salty pastries with a filling of meat, rice and eggs more familiar to a Russian person.

A simplified recipe for this pie

Since you do not always have a few hours of free time to cook this dish, and you want to pamper yourself and your family, you can use simple recipe... This raisin pie is prepared in just one hour, and the servings are enough for 6 people.

Ingredients:

• unleavened dough (ready-made, store-bought) - 0.8 kg;
• raisins - 350g;
• butter - 400g;
• court (factory-made or homemade) - 200g;
• rice - 800g;
• eggs - 6 pcs.

In this version of the cake, not only the set of products is simplified, but also the preparation itself. Scheme:

1. Rice is boiled in a large amount of water until cooked (it is possible to the state of aldente, applicable to pasta- almost ready, but still crunching on their teeth). That is, the rice should be crumbly and slightly undercooked so that it does not turn into a viscous porridge when baked.
2. The raisins are sorted out, washed under hot water (saves the time required for pre-soaking). It can be mixed with dried apricots, if available, but this is not necessary.
3. Hard-boiled eggs are peeled and finely chopped.
4. The dough is divided into two unequal parts (about 1/5 should be left for the "lid"). A large piece is rolled into the seam and placed on a greased form.
5. On this layer, the filling is laid out in layers in the following sequence: rice, red curd (court), rice, eggs, rice, raisins.
6. From above, the filling is poured with melted butter and covered with a layer, which is rolled out of the remaining dough. The edges are pinched.
7. Gubadia is baked with rice until cooked at 200C. It is removed from the mold and served on the table after cooling down.
8. Despite the fact that this recipe does not provide for a crumb, it is still better to use it. To prepare it, you will need butter and flour in a 1: 2 ratio (for example, 50 g of the first ingredient and 100 g of the second): the products are ground until an oily crumb is formed. Sprinkle the cake with it, of course, before baking.

Video: Wedding cake "Gubadia" with a court - a recipe from a Tatar chef

Sweet gubadia with rice is an integral part of the traditional festive table, but also decorate with this Tatar treat everyday table when they decide to pamper their household with a sweet treat with dried fruits. The calorie content of such an excellent meal is not too high, however, one should not often delight oneself with this sweetness.

Ingredients

• Wheat flour 3 cups
• Butter 330 g
• Chicken eggs 5 pcs.
• Granulated sugar 11 tbsp. l.
• Dry yeast 1/2 tsp
• Kefir 0.5 l
• Rice 2/3 cup

Preparation

So, the first stage is our unusual curd. Pour milk and kefir into a saucepan, mix and put on the stove, setting moderate heat. We bring milk composition until boiling. When the milk is curdled, reduce the heat and add two tablespoons of sugar. We do not cover the pot with a lid. The cottage cheese must be given two hours - this time will be quite enough for it to cook. Almost all the "whey" has boiled away, which means we take a wooden spoon and, without leaving the stove for even a minute, stir the entire composition continuously. As soon as all the liquid has evaporated from the container, turn off the heat and remove the pan from the stove. The finished composition should acquire a color similar to baked milk, only a couple of shades darker. This is subject to proper preparation. Let the mass cool, and then mix thoroughly again.



We take the indicated amount of rice, rinse it several times under running water, transfer it to a container suitable for cooking, fill it with water so that the cereal is completely covered with liquid. We put it on the stove. Set the fire to slow, and cover the pan tightly with a lid. We remove the finished rice porridge from the stove, as soon as the cereal reaches a state of readiness. Transfer to a colander and rinse. Put the raisins and dried apricots in bowls and fill with water. We keep dried fruits in liquid for at least half an hour. Next in line are chicken eggs. We take a small saucepan, lay out the eggs (3 pcs.), Fill them, send them to the stove and cook hard. After that, we grind them, passing them through large holes.



Pour water into a container, put it on the stove and wait for the liquid to heat up. As soon as this happens, move the water to another container and add yeast and sugar (3 tablespoons) to it. Mix thoroughly so that the components are completely dissolved. In the same vessel we sift the specified amount of flour for making the dough (2 glasses) and break the chicken eggs. We mix the resulting composition. The last ingredient for the dough is butter. We need 100 grams. Before adding to the workpiece, you need to melt it. When milk product melt, pour it into the dough and begin to knead. After these manipulations, we leave the ready-made dough for 30 minutes. This time is quite enough for the dough to "fit".



Next, we need to prepare the crumb. It contains granulated sugar, flour and butter. The latter should not be drowned. Rub 50 grams of the product on a fine grater and mix with granulated sugar (3 tablespoons) and flour in the amount of one glass. Mix the resulting composition well and send it to the refrigerator for a while. The crumb is needed to powder the upper part of the gubadia.



Returning to the dough: we divide it into two parts of unequal size: the first, which is larger, is the lower part, the bottom and sides of the cake, and the second, which is smaller, is the top cake.



We take a piece of a larger size and roll it out, not thinly, because the walls and bottom should be tight.



Spread rice groats in a thin layer on the rolled bottom.



The next layer is the court. We spread the component of the pie, evenly distributing it over the cake.





Mix rice porridge with granulated sugar (3 tbsp. L.) And spread on top of grated eggs.



We take dried apricots, cut them into small pieces, mix with raisins and put dried fruits on rice.



Grind the butter into thin slices and complete the layers with it.



We return to the little piece of dough. We roll it out thinner than the previous part, and cover our sweet gubad with a "lid".



We make the sides, pinch the edges of the cake, and on the top layer we make small holes and sprinkle with pre-prepared crumbs.



Preheat the oven to 180 degrees and send sweet gubadia with rice, raisins and dried apricots into it. We expose 30 minutes.



After the indicated period of time, we take out a beautiful, ruddy cake from the oven. While the butter, which served as the top layer of the filling, has not solidified again, cut the gubadia into pieces and serve. The ideal serving for such a cake is mint tea. As you can see, making sweet gubadia with rice at home is not difficult at all. We wish you bon appetite!

KBZHU and composition for the whole dish

Gubadiya is a Tatar round pie with a multilayer filling. Gubadia is often prepared for various celebrations. There are meat and fruit gubadia. Today I present the recipe for fruit gubadia. I want to clarify that this is a variant of the festive fruit gubadia. This cake turns out to be quite tall.

Therefore, even with a small diameter of the pie (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 in markets in Tatarstan. But most often it is a thin fruit gubadia (half as much rice and eggs are taken, 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 court (Tatar dried cottage cheese). Unfortunately, the court is not always present in this cake now. And this is no longer gubad.

So, let's prepare a real, festive fruit grub according to all the rules! To facilitate the process, I prepared the court in advance the day before, and bought the ready-made dough. My dough is yeast, rich. You can make your favorite and proven pie dough.

Description

Sweet Tatar gubadia- one of the varieties of traditional national butter cake with multi-layer filling, extremely popular among the Tatars.

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

For the filling, you will need a court, which is not always available for purchase. 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 (better than melted butter, but just butter will do). Combine all the ingredients except the oil and, while stirring constantly, simmer the mixture over low heat until a reddish hue appears, then add the oil and continue simmering until the mixture is smooth and dry again. After that, remove the mass from heat and cool. This is the court.

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

Ingredients

• 
  (2 tbsp.)
• 
  (1 tbsp. L.)
• 
  (350 g)
• 
  (5 pieces.)
• 
  Fast acting yeast
  (1 tbsp. L.)
• 
  (3/4 st.)
• 
  (250 g)
• 
  (500-600 g)

Cooking steps

Let's start by preparing the components of the filling for the gubadia and, first of all, 1.5 tbsp. boil water until tender ¾ st. rice. Do not overcook: rice should be crumbly!



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



Now we take up the dough (in principle, you can buy 700-800 grams of ready-made yeast in the store, but we will knead it ourselves). 1 tbsp. 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. Knead the resulting mixture, and then divide it into 2 unequal parts (in a ratio of about 1: 3), roll out the largest of which into a thin circle and put it in a baking dish so that the sides hang 5-6 centimeters.



Lay the filling inside in layers. Starting at 1/3 boiled rice... The second layer will go to the court (if you have not found a store, prepare it as written in our description).



The next layer is from hard-boiled grated eggs.



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



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



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



Top with a whipped fork chicken egg(it is possible with the addition of a small amount of milk) and send the gubadia to an oven heated to 200 degrees for about half an hour.



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



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



Bon Appetit!