Tatar Gubadia dish is a round closed cake with a multilayer filling. Gubadiya cake, as a rule, is one of the indispensable and basic items in the Tatar holiday menu. It is prepared quite simply, it is just necessary to follow the sequence. You can use yeast or unleavened dough to make Tatar gubadia. In any case, the recipe includes a sufficient amount of oil. The filling can be lean and fast, it can include minced meat with onions, court (dried curd), boiled friable rice, steamed raisins, boiled egg cut.
How to cook gubadia?
So, gubadia, the recipe is classic, with meat, eggs and dried fruits.
Ingredients:
- gram 800 yeast dough (the dough should be well-mixed, cook with a good mood and respecting the proportions);
- about 1 kg of boiled rice (it is better to take the yellow unpolished);
- about half a kilo of fillet of lean lamb or beef (veal);
- 2 onions;
- 7-8 chicken eggs;
- 200 g various steamed dried fruits (raisins, prunes, dried apricots);
- gram 300 natural creamy (can be melted) oil;
- a little more oil to lubricate the mold;
- ground black pepper;
- salt.
Preparation:
Prepare the meat filling: the meat is cleaned from the tendons and films and let's go through the meat grinder. Peeled and sliced shallow onions in a frying pan in butter until golden brown. Let's add minced meat. Fry all together, actively manipulating the scapula. Pepper and salted. For greater flexibility and juiciness, you can add a little water or broth (2-3 tablespoons) to mince. For further use, mince should be allowed to cool. Already ready, well-kneaded yeast dough is divided into two unequal parts. We will roll the most part in a round layer (the diameter of the layer should be slightly larger than the diameter of the frying pan in which we will bake gubadia). We will transfer this layer of the test to the oiled frying pan. From above also we will grease a layer with oil.
We collect and bake
Very thin even layer lay out on the dough chilled boiled rice and level. On top, lay out and accurately level the meat filling. On top again lay out a thin layer of rice, then - a layer of hard-boiled and finely chopped eggs. We'll cover another layer of rice. On top, lay out the crushed steamed dried fruits (of course, without pits). Now abundantly we will pour over melted, but not too hot butter (it is possible to use melted butter). From the second, smaller part of the test, we roll out a round layer, gently overlay it on top of all the layers of the filling. We connect the edges of the upper dough layer with the edges of the lower layer and carefully secure it. We gently smash the gubadium with melted butter and place it in a preheated oven. Bake at an average temperature of about 40 minutes. Readiness is determined visually.
Sweet pie
You can cook sweet gubadia with cottage cheese and raisins.
Ingredients for the dough:
- 250 g of natural butter;
- 2 cups of wheat flour;
- approximately 100 g of sugar;
- on a pinch of vanilla and cinnamon;
- a pinch of salt.
Ingredients for filling:
- 500 g of cottage cheese;
- 2-4 tablespoons of thick sour cream;
- 100 g of sugar;
- grams of 80 steamed raisins;
- on a pinch of vanilla and cinnamon;
- 6 chicken eggs.
Preparation:
Prepare the dough. For this we mix in a bowl, gradually adding, sifted flour with melted butter. Add sugar, salt and vanilla with cinnamon. In another bowl, mix the filling, that is cottage cheese + eggs + sugar + raisins and vanilla with cinnamon. The dough is divided into 2 parts and both are rolled out. A round layer of dough (a little more) will be put in a greased form and let's use it. On top, lay out the filling, then lay the second layer (a little less), edges connect and secure. We bake gubadia at an average temperature of 40 minutes. Serve warm or cold.