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Cooking a Tatar national dish: gubadya pie with a yeast dough court

lipstick pie Who has never tasted Tatar cuisine, for sure now they will be surprised and ask themselves the question – what kind of miracle is this, gubadya? And this is a very tasty multilayer cake, which is often prepared at Tatar weddings, and just for the holidays..

Gubadya is a rather diverse culinary masterpiece. It can be prepared from both unleavened and yeast dough. The filling can be sweet or meaty.

See also article: rhubarb pie!

How to make pie dough?

Let’s start kneading the dough:

  1. Break 1 egg into warmed milk (1.5 tbsp.).
  2. Add two tablespoons of granulated sugar and two teaspoons of dry yeast. Stir well.
  3. Pour in vegetable oil (1 tablespoon) and melted butter (100 g).
  4. Add two tablespoons of semolina and one teaspoon of salt.
  5. Add a little flour, knead the dough until it stops sticking. Flour will need about 600 g.
  6. Grease the dough with sunflower oil, cover with foil and put in a warm place for 1.5 hours so that it comes up.

What products are needed for the gubad filling?

There are a lot of recipes for cooking gubadia, but today I want to talk about one of the most delicious pies – gubadia with a court.

So, for the filling you will need the following products:

  • directly the court itself – 300 g;
  • 300 g of steamed raisins, peeled off the tails;
  • one and a half cups of dry rice, boiled until half cooked;
  • 5 boiled and finely chopped eggs;
  • 300 g butter (melted).

It is better not to use parboiled rice for the filling of the pie – it will be sticky, like porridge.

Pour raisins into rice, add oil and mix.

How to make a court at home?

The court is dry cottage cheese. It is not always and not everywhere on sale, but such a product is easy to make yourself. For this:

  • mix 500 g of ordinary homemade cottage cheese and a glass of milk;
  • pour the mass into a saucepan;
  • bring to a boil and boil until all the liquid has evaporated and the curd turns a yellowish brown color;
  • after the mass is boiled down, put butter (50 g) and half a glass of sugar.

To prevent the cottage cheese from burning, you need to take a saucepan with a thick bottom, and instead of homemade cottage cheese, you can take a store.

Combine the dough with filling

Divide the finished dough into two halves – for the bottom and top of the pie. Roll out one part according to the size of the shape with a margin on the sides. Grease the mold with oil, lay the dough, align the sides.

Now you can lay out the filling: first a layer of rice with raisins, then a layer of the court, on top – a layer of eggs. The last layer will be the remaining rice..

Roll out the second piece of dough, while the layer should be a couple of centimeters in diameter less than the form itself. Cover the pie with them. Using a knife, lift the sides, pull them to the “cover” and pinch. Make a hole in the middle to allow steam to escape. Sprinkle the cake with butter crumbs on top (chop the cold butter and flour). Bake in a preheated oven for 30-40 minutes.

Tatar lipadya with court – video

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