1. Main Page
  2. National cuisine
  3. Gubadia in Tatar

Tatar Gubadia

A delicious pastry for the holiday table—you have to try it! Gubadia, Tatar-style... If a pie like this has never made it onto your family menu, you've been missing out! It comes out delicious, fragrant, sweet, and truly festive. And once you know the tricks, it's not hard to make—just a little time-consuming. But it's worth it!

MastehapAuthor avatar
Recipe author
Gubadia in Tatar
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 4 g
Fats 26 % 11 g
Carbohydrates 64 % 27 g
232 kcal
GI: 14 / 54 / 32
  • Cook the rice in a pot with a 1:2 rice-to-water ratio, then set it aside to cool. Hard-boil the eggs, peel them, and grate them on the large holes of a box grater. Rinse the dried fruit well and soak it in hot boiled water. Pour the milk and kefir into a deep pot. Stirring constantly with a wooden spoon, bring the milk to a boil—the kefir will make it curdle. Add 50 g of sugar and cook the curdled milk over low heat; it will gradually turn into a homemade farmer's cheese. Once the whey begins to cook off, keep stirring constantly with a wooden spoon until the curd mass starts to thicken. Don't cover the pot, and watch that the mass doesn't scorch or stick to the bottom. The whole process takes about 2 hours. Once the mass has thickened, keep cooking the curd until it darkens, then take the pot off the heat. The finished filling should be crumbly and light brown. Let it cool. Heat the oven to 350°F (180°C). Make a sweet streusel topping for the pie: in a bowl, rub together the flour, sugar, and softened butter, then chill it in the refrigerator so it stays crumbly. Take the prepared yeast dough and divide it into two pieces—one large, one small. Roll the large piece into a circle a bit wider than your baking pan. Press the dough into the buttered pan, folding the excess up the sides to form a rim. Spread half the rice in a thin layer over the bottom—it keeps the filling from soaking the dough. Spread the cooked curd evenly over the rice as the second layer. Top with the grated boiled eggs as the third layer and season with a little salt. Mix the other half of the rice with sugar and add it over the eggs as the fourth layer. Scatter the prepared raisins and chopped dried apricots over that as the fifth layer. Dot pieces of butter over the top as the sixth layer. Roll the small piece of dough into a circle exactly the size of the pan and lay it over the pie. Pinch its edges to the rim of the bottom crust so the filling doesn't leak while baking. Spread the streusel evenly over the top. Bake in the preheated oven for about half an hour, or until the top turns golden. Take the pie out, cover it with a towel, and serve right away.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Yeast dough - 320  kcal/100g
  • Yeast dough (fast) - 278  kcal/100g
  • Butter yeast dough - 226  kcal/100g
  • Dried apricots - 215  kcal/100g
  • Uryuk - 290  kcal/100g
  • Dried peaches - 254  kcal/100g
  • Raisins - 280  kcal/100g
  • Kishmish - 279  kcal/100g
  • Water - 0  kcal/100g
  • Chicken egg - 80  kcal/100g

Similar recipes

Related and additional categories: