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Gubadia with court

Gubadia with Kort

A delicious sweet layered pie with several fillings! Gubadia with kort is a traditional Tatar pie. On the one hand it's not at all complicated to make; on the other, it turns out so tasty it's sure to surprise your guests and win them over — everyone finds a flavor to love in it. Part of the intrigue is the name itself, and especially the "kort" filling. Not many people know this ingredient, and it's hard to find in stores. But kort is easy to make at home from plain natural farmer's cheese cooked down with milk, butter, and sugar.

Snezhana

Recipe author

Composition / ingredients

Servings:

Wheat flour

400

Active dry yeast

Milk

100

Water

100

Butter

100

Sugar

Salt

0.5

Butter

Sugar

Rice

150

Farmer's cheese (for the kort)

200

Eggs

Raisins

Dried apricots

Milk

150

Butter

Sugar

Farmer's cheese

350

Butter (for the streusel)

Sugar

Flour (for the streusel)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 9 g

Fats 26 % 13 g

Carbohydrates 56 % 28 g

266 kcal

GI: 7 / 28 / 66

Cooking method

Step 1:

Gather your ingredients. Gubadia comes out more tender with a yeast dough, which pairs beautifully with the fillings — so we'll make a rich yeast dough.
Step 2:

Put a tablespoon of sugar and a tablespoon of flour in a cup, add the dry yeast, and pour in half a cup of warm water. Stir and leave it somewhere warm for 15 minutes. Meanwhile, prep the rest: melt the butter in a water bath and cool it to room temperature, and warm the milk to about 95°F (35°C) — the microwave is fine for this.
Step 3:

Sift the flour. Pour the yeast mixture into a deep bowl, crack in an egg, and add the melted butter, warm milk, and salt. Stir. Add the sifted flour a bit at a time so the dough takes only as much as it needs — you may need slightly more.
Step 4:

You should have a smooth ball. Put it in a bowl, cover it with plastic wrap, and set it in a warm spot while you make the fillings.
Step 5:

Start the kort. Put the farmer's cheese in a metal pan and pour in the milk. Set it over the heat. When it comes to a boil, lower to medium and cook, stirring so it doesn't scorch. The cheese will first melt and the liquid will start to cook off.
Step 6:

When the mixture begins to thicken, add the sugar and butter, stir, and keep cooking until it turns golden-brown and thick.
Step 7:

Once almost no liquid remains, turn off the heat and leave the pan on the stove so the kort dries out a bit.
Step 8:

Rinse the rice and boil it until tender in water with a tablespoon of sugar and a pinch of salt. Don't overcook it — it should stay fluffy and separate.
Step 9:

Hard-boil the eggs. Cool, peel, and finely chop them with a knife or an egg slicer.
Step 10:

For the fruit filling, use raisins and dried apricots — add prunes too, if you like. Rinse the dried fruit well, cover with hot water, and let it sit 10–15 minutes to plump up and soften. Drain and pat the raisins and apricots dry on a paper towel. Now make a streusel topping: rub the flour together with a piece of butter into crumbs, adding sugar to taste.
Step 11:

Start assembling the pie. Divide the dough into two pieces, one larger than the other. Roll the larger piece into a thin circle on a floured surface.
Step 12:

Lay it into a greased pan with the edges hanging over the sides. Spread part of the cooled rice over the bottom and scatter raisins on top.
Step 13:

Spread the kort and the chopped eggs over that.
Step 14:

Then more rice, raisins, and dried apricots (cut them up if they're large). Drizzle with melted butter — clarified butter is even tastier and adds a special aroma.
Step 15:

Roll the smaller piece of dough into a smaller circle.
Step 16:

Cover the pie with it and pinch the edges to seal. Scatter the streusel over the top. Bake the gubadia in an oven preheated to 350°F (180°C) for about 25 minutes.
Step 17:

Take the fragrant, delicious gubadia out of the oven and bring it to the table. Enjoy with your tea!