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Prep Time
10 min.
Cooking Time
1 h. 30 min.
Serves
6
Difficulty
Categories
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About This Recipe
Gubadia with kort and raisins is a sweet version of the national Tatar holiday pie, served with tea. These pastries are eaten from dessert or pie plates using a spoon. If you delve deeper into history and traditions, Gubadia is a wedding cake prepared by the bride. And the number of layers in the filling matters - how many there are, the number of days the groom will stay in the bride’s house. As for korta (red curd) for filling, it is now sold in almost all large supermarkets, markets or even marketplaces. But it’s also quite simple to prepare; you just need the most common ingredients (cottage cheese, ghee and sugar), and a little skill. Experiment!
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Ingredients List
Total ingredients: 16
Serves:
Flour - 115 g
Milk - 40 ml
Butter - 20 g
Egg C2 - 1 pcs.
Sugar - 6 g
Salt - ½ tsp
Vegetable oil for greasing the mold - to taste
Court - 75 g
Seedless raisins - 70 g
Short grain rice - 60 g
Eggs C1 - 2 pcs.
Ghee for frying dushbara - 65 g
Sugar - 30 g
Salt - ½ tsp
Flour - 30 g
Butter 82.5% - 30 g
Nutrition Facts
Serves:
🥓
Fat
228г
🍚
Carbohydrates
268г
🥩
Protein
52г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Enjoy your meal!
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