For all its uniqueness, many cuisines of different nations have analogues. Such is the Tatar Gubad. The recipe for its preparation resembles a Russian kurnik. A significant difference is that in the henhouse the layers of different fillings are shifted by pancakes, and in the gubadia - not, and the filling itself does not resemble traditional Russian.
Gubadiya: test recipe
Ingredients:
- dry yeast - 1 sachet or pressed - 30 g;
- margarine or butter - 100 g;
- milk - 300 ml;
- flour - 3 cups;
- sugar - half a tablespoon of the dining room;
- salt - about a teaspoon;
- eggs - 2 pcs.
Depending on the type of yeast used, “we make kvashnya”, as our grandmothers said, that is, knead the dough. Pressed yeast is placed in a cup with milk (100 ml) heated to 38 degrees, stir, put all the sugar and a tablespoon of flour there. In 15-20 minutes the mixture will turn into a head of foam, which means our dough is ready. While she comes up, we are doing the test itself. Melt the butter or margarine and cool until warm. Pour flour, salt into a bowl for dough, mix, add butter and eggs, mix well again. Then add the dough and knead the dough, pouring warm milk as needed. It should have a soft and plastic mass. Cover with a damp cloth and remove to a warm place for two hours. As soon as the dough rises noticeably, we knead it and again leave it to come. With dry yeast: add them directly to the flour along with salt and sugar, everything else is similar to the process described above, unless the aging time is significantly reduced.
Gubadia: toppings recipe
The main ingredient is the court. This is a specific red Tatar cottage cheese. If there is no way to buy ready-made, we will do it ourselves. It is hard to imagine a recipe for Tatar gubadia without this product.
Ingredients for the court:
- low-fat cottage cheese - 400 g;
- sugar - 150 g;
- oil - 200 g.
In a deep frying pan, heat the cottage cheese until it turns pink. Then add sugar and butter. We boil it all together over low heat, stirring continuously, until the mass turns light brown.
Ingredients for the filling:
- court (ready or made independently) - 500 g;
- boiled rice (preferably long-grain, so as not to stick together) - 200 g;
- boiled and chopped eggs - 4-5 pcs.;
- steamed and finely chopped dried fruits - 100 g;
- butter - 100 g;
- sugar - 2 tablespoons.
Gubadiya recipe with cottage cheese: collect the pie
Grease a round deep baking dish with oil. Separate 2/3 of the dough, roll it into a circle and transfer to a mold. Lay the filling in layers:
- court;
- rice
- dried fruits;
- butter;
- sugar;
- the eggs.
We roll out the remaining dough, put it on the cake and pinch it beautifully.
Gubadiya: sprinkle recipe
And again, associations with other national cuisines: the British call such a thing "crumble."
Ingredients:
- butter - 50 g;
- sugar - 2 tablespoons;
- flour - 100 g.
Mix them together and grind to form crumbs. They and sprinkle the top of the cake pre-greased with milk. An important point: Gubadia does not need time to proof, it must immediately be put in the oven. Oven at a temperature of 190 degrees for 35-40 minutes. Serve hot and immediately cut into pieces. Enjoy your meal!