Gubadia with kort: a recipe for Tatar cuisine

• Difficulty: Beginner

Gubadiya is a Tatar national pastry, which is a round closed pie consisting of a multi-layer filling.
Gubadiya is not a simple pie, but a festive one, because such a dish is prepared for some big celebrations, for example, a wedding. If desired, a multi-layer filling can be prepared from crumbly boiled rice, steamed sweet raisins, or dried korta cottage cheese. An assortment of dried fruits, such as prunes and hard-boiled chicken eggs, are added to the filling. Beef and other minced meat is added to meat gubadia, which is pre-mixed with sautéed onions. As for the dough for the Tatar pie Gubadiya, it can be either unleavened or yeast, most importantly, it should contain as much butter as possible. Tatar folk cuisine has several types of holiday baked goods. At the same time, sweet gubadia is prepared as a dessert. Tatar meat pie is served as a full second hearty dish.

Gubadia is considered a rather difficult pie to prepare. After all, in a multi-layer pie, any fillings are combined very harmoniously. The ingredients for gubadia, used as a tasty filling, are laid out very carefully in layers and are not mixed in any way. Preparing Tatar Gubadiya at home is not difficult if you know the exact proportions of the ingredients and step-by-step cooking instructions. Hurry up, take a pen, a notepad and write down: real Gubadiya pie according to Tatar recipes!

Ingredients for Gubadiya:

• for meat filling: raw egg (one piece);
• minced beef (1/2 kg);
• boiled egg (six pieces);
• large 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);
• fermented baked milk (half a glass);
• cottage cheese (320 g);
• for the dough: medium fat kefir (320 g);
• salt (one and a half teaspoons);
• baking powder powder (half a teaspoon);
• softened butter (350 g);
• wheat flour (four heaped glasses).

A real Tatar recipe for Gubadiya pie:

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

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

Preparing the dough for the Gubadiya pie: Grate butter or cooking margarine on a grater with large holes, then add about three cups of sifted wheat flour, rub the ingredients until they form fine “crumbs.” Place baking powder in kefir and mix everything. Pour the kefir mixture into the flour mixture and add a little salt. Knead into a fluffy dough. 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 lid, and leave for fifteen minutes.

We bake Tatar gubadia with kort. After the allotted time, knead the dough a little and divide it into one small and another large part. The third part of the dough will act as the top of the covered cake, and the rest will be the base. Roll out the largest piece of dough, then carefully place it on the bottom of a large frying pan with thick walls. Place the filling on the flatbread in layers: first 1/3 of boiled rice, then a layer of curd mass, then again a layer of rice. First put minced meat on top of the rice, then chopped eggs, and dried raisins on top. Melt a little butter in a frying pan and pour it directly onto the filling. This must be done so that the Tatar pastry turns out juicy. Roll out the remaining small piece of kefir dough for the pie and cover the filling on top. Connect to the base and pinch the edges. Beat one raw egg until foam appears, and brush the Tatar pie with the resulting egg mixture. Use a toothpick to pierce the top layer of the cake in several places. Place the preparation for the Tatar pie in the oven for fifty minutes, preheated to two hundred degrees. Watch the video: delicious Gubadiya pie according to Tatar recipes at home. You might like:

Description of the recipe for Gubadiya with kort step by step and photos

The preparation process will be described below. If you didn’t already know, kort is a delicate curd layer that gives the dish a special originality .

• Granulated sugar – 3 tablespoons;
• melted butter - 1 tablespoon;
• fermented baked milk – 200 ml;
• cottage cheese – 300 g.

How to prepare a court for Gubadiya:

1. Place the cottage cheese in a high frying pan with thick walls or in a cauldron, pour fermented baked milk over it and stir in butter and sugar.

2. Close the container with a lid and place on low heat.
3. The future court should simmer for about an hour; its readiness can be judged by the appearance of the mass: it should be homogeneous and resemble baked milk in color.

While the court is being prepared, you can start filling. This is where the differences in cooking begin. Well, if these instructions are not enough for you, then you can watch the introductory video:

How to prepare the dough?

The dough for 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.

Fresh

So, the recipe for Gubadia dough, what you will 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:

1. Grind the butter on a coarse grater (to make this easier, you can put the butter in the freezer for a while).
2. Add baking powder to the flour, mix and pour into the butter, and then grind the ingredients until the mixture looks like crumbs.

3. Add kefir to the resulting mixture and knead the dough. The mass should be plastic, but should not stick to your hands.
4. Form the dough into a ball, cover it with film or cloth and leave for 20-30 minutes.

Read also: Delicious and satisfying Turkish breakfast: menemen

Yeast

What you will need:

• 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 egg, mix, add sugar and salt, as well as pre-melted and slightly cooled butter.
2. Add yeast and mix well.
3. Pour flour into the liquid mixture in a thin stream, stirring constantly.
4. Knead the dough for gubadia, cover it with a towel and let it rise.
5. So, while the dough is rising, it’s worth starting to prepare another mandatory component of the Tatar dish, which is also its main highlight - korta.

Gubadia from yeast dough

Compound:

• 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;
• melted butter – 80 ml.

Cooking method:

• Wash and boil the rice. Divide into 2 parts.
• Hard boil 4 eggs. Peel and chop finely.
• Pour boiling water over dried apricots and raisins. After 10-15 minutes, drain the water and squeeze out the dried fruits.
• Heat the milk a little, add sugar, add yeast, mix well, leave for 10-15 minutes.
• Mix the dough with two tablespoons of melted butter, an egg and a pinch of salt.
• Gradually add sifted flour to the resulting mixture and knead the dough. Leave it for 1-1.5 hours in a warm place to rise.
• Punch down the dough with your hands, divide in half, roll out.
• Place one layer of dough in the mold, put the court, the first part of rice, boiled eggs, remaining rice, dried fruits on it. Drizzle with remaining oil.
• Cover the pie with a second layer of dough and seal the edges.
• Place the pan with the cake in an oven preheated to 180 degrees, bake it for 40 minutes.

Gubadia made according to this recipe can be served for tea or at a holiday table. The remaining pie can be reheated and served for breakfast.

Traditional recipe for Bashkir dish

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 spoons.

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

1. 2 eggs are driven into the container for kneading the dough, cream and 100g of melted butter are poured. Then add a tablespoon of sugar and half a spoon of salt. After mixing, a kilogram of pre-sifted flour is added in parts. The dough is kneaded until it begins to lag well from the hands and walls of the dish. Covered with a towel, it is left for a while (while the rest of the products are being prepared).
2. Like Gubadiya with kort, this pie 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, then drained in a colander.
4. The chopped onion is fried together with the minced meat in a frying pan until almost done. Add salt to taste.
5. Hard-boiled eggs are peeled and finely chopped.
6. The raisins are sorted out, filled with hot water, and placed 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 out into a thin layer, which is laid out in a baking dish, previously greased with oil (the edges should hang over the pan).
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 out into a round-shaped layer, which covers the filling. The edges are pinched and the top is sprinkled with crumbs.
10. The Gubadiya pie is baked for about 50 minutes at a temperature of 180-200C (the oven is preheated to the specified temperature).
11. The finished dish is served hot.

It should be noted that you can exclude the court from the set of products, then you will get a delicious salty pastry with a filling of meat, rice and eggs, which is more familiar to Russian people.

Step-by-step preparation

1. Step 1:

   Let's prepare the ingredients for the Gubadia dough: flour, dry yeast (you can use pressed yeast), butter, milk, sour cream, chicken egg, sugar, salt. The dough should turn out rich. However, the dough is prepared in a quick, non-steamed way. We heat the milk to 30-35 degrees in the microwave or on the stove; it should be warm, but not hot, so as not to “kill” the yeast.

2. Step 2:

   Pour dry yeast into a bowl, add a tablespoon of sugar, a tablespoon of flour. Pour heated milk over the dry ingredients, stir the mixture thoroughly with a spoon so that the sugar dissolves and the remaining ingredients disperse.

3. Step 3:

   Yeast loves sweet and warm environments. Leave the mixture in a warm place for 15 minutes. Meanwhile, melt the butter in a water bath or in the microwave. And let it cool to room temperature. We sift the wheat flour, it is better to do this several times in order to saturate it with oxygen and make the baked goods from the resulting dough more fluffy and soft.

4. Step 4:

   Beat a chicken egg into a bowl with the yeast mixture and beat it with a fork until it disperses. Pour in melted warm butter, add a tablespoon of sour cream, half a teaspoon of salt. Stir the mixture with a spoon or wooden spatula until the mixture is homogeneous in consistency.

5. Step 5:

   We begin to pour wheat flour into the mixture, add it in parts, stirring the mass each time so that the dough is not too tight, but elastic and does not stick to your hands. You may need a little more or less wheat flour. Since the quality of flour and its density are different for all manufacturers, in addition, the quality of other ingredients affects the required amount of flour.

6. Step 6:

   Place the dough on a floured work surface and knead a little with your hands. The dough is ready. Let's move on to assembling the pie itself with its filling. Bon appetit!

   Read also:  Recipe: Oatmeal porridge in water with dried apricots. Calorie, chemical composition and nutritional value.

Traditional version of the Tatar dish

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

Dough ingredients:

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

filling:

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

chit:

• butter – 50g;
• flour – 100g;
• sugar (can be regular or vanilla) – 0.5 spoons;

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

• milk – 2l;
• Ryazhenka/katyk – 0.5 l;
• sugar – 4-5 spoons.

Since it is extremely difficult to prepare the exact required amount of kurut, since a lot depends on milk, this recipe is calculated with a reserve. With the finished cottage cheese, if there is any left over, you can bake cheesecakes or simply serve it with tea.

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

1. When choosing milk for court, you should give preference to homemade, bottled or store-bought milk in regular plastic bags, since it curdles faster and better.
2. Milk is poured into a fireproof container with a thick bottom and walls and brought to a boil, after which fermented baked milk or katyk is added.
3. After the milk has curdled, the heat on the stove is reduced, and while stirring, everything is cooked until the excess liquid has completely evaporated. Since this is a fairly long process, the whey can be carefully drained using a sieve. However, the traditional recipe for Gubadiya involves the first, longer method.
4. When most of the whey has evaporated and it just covers the curd, sugar is added. When stirring over low heat, the cottage cheese is brought to the desired consistency: dry without liquid, formed into lumps, and not pasty. “Red” cottage cheese got its name because of its color, which, of course, is more similar to brown or the color of baked milk, fermented baked milk.

Video: How to cook kyrt

While the delicious curd mass is cooling, you can begin preparing the other ingredients for the filling and directly preparing the pie. Instructions on how to prepare gubadia at home:

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

The finished baked goods are removed from the mold and, after cooling, served with tea. He is very beautiful in cross-section, as his numerous photographs prove.

Tatar and Bashkir pie Gubadiya: cooking secrets

The traditional serving of this pie is for a family tea party or celebration in a sweet form. The usual filling for it is rice with raisins, kort, dried fruits, and boiled eggs. There are also options with a layer of minced meat with fried onions, although they are less common (in Tatarstan they practice preparing such a pie).

The five most commonly used ingredients in Gubadiya recipes:

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 overlap each other, which creates a beautiful picture in cross-section. The taste of the dish may seem peculiar to some - not everyone can appreciate the combination of meat and raisins. But once you try it once, it will become clear: everything here is harmonious and thought out.

Yeast dough is usually used. It can also be fresh, since the main role in the dish is still played by the filling. The thickness of sweet and unsweetened gubadia is different: the first is thicker. The second minus layer of minced meat is thinner. The first one is served as a main course - it is high in calories and satisfies well. In addition, if unleavened dough is taken, 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 Gubadiya. This procedure is quite complicated. You need 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 has evaporated. The result is dried cottage cheese that is very tasty in itself.

Five fastest recipes for Gubadiya pie:

There are recipes for gubadia with completely different ingredients (mostly dough). At first glance, they may seem complex and difficult to implement, but this is far from the truth. Gubadia is no more difficult to prepare than any pie with high-quality filling.

Tatar and Bashkir traditional cuisine is famous for its delicious pastries. The famous Gubadiya decorates the table in every family on a big holiday. No wedding is complete without this pie. It has many options, but there is a mandatory set of products and cooking rules that everyone follows:

1. Dough (fresh or yeast) contains a lot of oil.
2. The filling is placed in layers without mixing.
3. The required filling ingredient is kort (dry cottage cheese).
4. They always put eggs, rice, and some dried fruits in it.

There are two types of gubadiya: 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 the court at all. We are preparing sweets.

How to make cottage cheese kort at home?

If you are a fan of Tatar cuisine, then you will probably be interested in learning how to prepare real korta from cottage cheese at home. Despite the fact that milk is most often used to prepare this delicacy, this dish can also be made from fermented milk products (kefir, fermented baked milk, etc.) and even from ready-made cottage cheese. In the table below we will share the main methods of making the Tatar court, as well as its recipes. In addition, we recommend watching the video below. It tells in more detail about creating this cottage cheese dish with your own hands.

Homemade cottage cheese court can be stored for quite a long time. However, for this the product will need to be subjected to additional processing, namely drying. You can dry boiled cottage cheese in the oven at a temperature of one hundred and eighty degrees, after which it should be placed in an airtight glass jar and sent to a dark place. In such conditions, the treat can be stored for one year. Before use, dried court just needs to be soaked in water for sixty minutes. After this procedure, it will swell and acquire its original texture. Important! If the cottage cheese is not dried, its shelf life will be no more than five days.