Tatar pie Gubadiya with rice and raisins
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Ingredients
Dough
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Milk
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Sour cream
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Salt
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Sugar
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Flour
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Butter
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Egg
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Baking powder
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Yeast
Filling
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Boiled rice
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Sugar
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Boiled eggs
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Raisin
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Court
Sprinkling
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Butter
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Flour
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Sugar
Kitchen utensils
- Knife
- Board
- Bowls
- rolling pin
- shoulder blade
- Form
Tatar housewives are rightfully proud of the fluffy, multi-layered Gubadiya pie; it's baked in almost every home. The main ingredient in its filling is red, melted cottage cheese called Kort. It also necessarily contains cooked rice, raisins, and chopped hard-boiled eggs, sometimes even ground meat. This pie is served at family celebrations, and it's a must-have on the wedding table.
Step-by-step recipe
Step 1:
Cook the rice.
Step 2:
Boil the eggs and grate them.
Step 3:
Add sugar and yeast to warm milk and place in a warm place to begin fermenting.
Step 4:
Add melted butter, sour cream and egg, mix.
Step 5:
Mix flour with salt and baking powder, add to a bowl, knead the dough, cover with a towel and put in a warm place to rise.
Step 6:
Sprinkle the surface with flour and rub the rolling pin with it.
Step 7:
Divide the dough into two unequal parts, roll out the larger part thinly.
Step 8:
Place the rolled-out dough into a round pan and line the bottom and sides. Trim off any excess dough from the edges.
Step 9:
Lay out half the court and level it.
Step 10:
Place half of the rice and smooth it out.
Step 11:
Place the raisins, distribute evenly, sprinkle with sugar.
Step 12:
Place a layer of grated boiled eggs and spread out.
Step 13:
Place another layer of rice and a layer of korta.
Step 14:
Roll out the remaining dough thinly.
Step 15:
Place slices of butter on top of the filling.
Step 16:
Cover the filling with a circle of dough and pinch the edges well.
Step 17:
Finely chop the butter, rub it with sugar and flour and sprinkle the pie with the resulting crumbs.
Step 18:
Bake for 40 minutes in an oven preheated to 180 degrees.
Cooking tips
Kort (cottage cheese) can be purchased ready-made in online stores or prepared in advance using the recipe available on the website.
To make it easier to transfer the rolled out dough into the pan, fold it in four, sprinkling it with flour.
It's better to sprinkle the crumbs on the pie during the baking process, then they won't burn and will remain white.
