Gubadia with dried curd and raisins

For the dough: remove the oil in advance and let it warm to room temperature. Lightly beat the egg until smooth and divide into 2 parts - you only need one.

Sift the flour into a mound, make a well in it, add the egg, butter, salt and sugar. Knead the elastic dough, cover and place in a cool place for 20-30 minutes.

For the filling: bring 600ml water to a boil, add salt, add rice and cook until al dente, about 14 minutes. Drain in a colander and rinse. Set aside 1/6 of the finished rice, approximately 30 g.

Sort the raisins and soak in hot water for 20 minutes, dry. Mix the raisins with the bulk of the rice, 20 grams of sugar and heated ghee.

Hard-boil the eggs for the filling, chop them on a coarse grater or cut them into very small cubes. Add sugar to the court and mix thoroughly. Divide the fillings among bowls.

For the streusel, use your hands to rub the flour and cold butter into crumbs. Pour the prepared streusel into a bowl and refrigerate until baking.

Grease the mold with vegetable oil. Separate about a third of the dough and set it aside. Roll out the remaining large part into a round layer and place it in a mold with a diameter of 22-24 cm.

Place on the dough in layers: 30 g of pure rice, kort, prepared mixture of rice with raisins and lastly a layer of grated eggs. Roll out a smaller part of the dough into a circle, place it on the filling, pinch the edges so that you get a “pigtail” seam.

Sprinkle the center of the gubadia with an even layer of streusel. Bake the pie in an oven preheated to 170°C in the top-bottom mode without convection for 20-30 minutes. After the gubadia is baked, let it “rest” for about 10-15 minutes. But don’t delay it – it should be served hot.