How to cook gubadiya - one of the types of traditional Tatar pastries? First you need to make a special filling. Gubadiya with a court suggests that inside the base of the dough there will be a special kind of cottage cheese. It is necessary to cook it yourself. This is what we will do first. The second step is to create such a treat as a gubad with a court.
Court Recipe
You will need to cook this important component of a delicious pie at home. Gubadiya with a court, the recipe of which we want to describe in detail here, is a very special Tatar pastry. Plain white cottage cheese is not suitable for her. Need red, also called a court (or kurut). It can be made from kefir. This product is very tasty. It can be prepared more (for gubadia it will take a little more than two hundred grams) and served with tea with butter and cheese. To get started, take fat yogurt or fermented baked milk. You can do with low fat, but in this case you will have to add more butter. For a standard serving of a court, a liter of kefir, 30 g of butter (without vegetable oil admixtures) and three tablespoons of sugar are enough.
Pour liquid into a saucepan, put on a large fire and, bringing to a boil, cook until boiling whey. It will take about one and a half hours. Do not forget to stir. You will get a dry product of a dark red or brown shade with a unique taste. The nomadic peoples of Asia dried the court in the sun, rolling small balls out of it. It became solid and suitable for long-term storage. We do not need to do this (unless you also want to cook several servings of the court at once - in this case, dry it on the stove, and soak it before use). You can make red cottage cheese and from katyk.
Gubadiya with court: recipe
This cake is a multi-layer festive pastries that came from Tatar cuisine. Its traditional varieties are baked not only with fruits (dried fruits), but also with meat. For sweets, raisins are most often used. In addition to him and the court in the pie, two more mandatory fillings - eggs and sweet rice. The latter must be pre-welded in the same way as you usually do. To get a real gubadiya with a court, the recipe recommends adding as much oil as possible to the dough.
But it can be either fresh or yeast. For example, for a fresh half a glass of warm milk, mix with three pinches of sugar, an egg, half a packet of melted and cooled butter. To salt. Add 2.5 cups flour, knead the dough. Devide into two parts. Boil one and a half cups of dried rice and 5 chicken eggs. Finely chop eggs. Pour raisins (125 g) with boiling water or strong tea (you can add a spoonful of alcoholic beverage while soaking), leave for a while. In addition, another half a pack of butter is useful. It needs to be melted. To sprinkle, make an ordinary shtreisel - rub your hands with flour, sugar and butter. Small crumbs should form. Put the first layer of dough into the mold, then one after the other put the toppings - rice, court, rice again, eggs, the last layer of rice, then raisins. Pour all layers on top with oil. Cover with a second layer. Pinch the edges, bake a little more than an hour.