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Yeast-Free Gubadia (Tatar Layered Pie)

A wonderfully delicious Tatar pie — make it for the family! Yeast-free gubadia isn't hard to make, but it does take a good while, so keep that in mind if you're baking it for company. The recipe calls for raisins, but you can add other dried fruit too — it's just as tasty. At first glance the filling ingredients may seem like an odd match, but they're not: the finished pie comes out remarkably harmonious, delicious, and fragrant.

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Yeast-free lipadia
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 6 g
Fats 24 % 12 g
Carbohydrates 65 % 33 g
257 kcal
GI: 0 / 41 / 59
    1. Make the dough: Sift the flour into a large bowl. Add the room-temperature butter and mix, then work in the sour cream a little at a time, stirring after each addition. Crack in the egg and add the sugar, salt, and baking powder. Knead until smooth, shape into a ball, wrap in plastic wrap, and chill for 2 hours. 2. Rinse the rice well until the water runs clear, then cover with clean water, add a little salt, and cook until tender (about 20 minutes) over moderate heat. Drain in a strainer and let cool completely. At the same time, hard-boil the eggs (10 minutes), then run the pan under cold water. Peel the eggs, pat dry, halve them, and let cool completely. 3. Rinse the raisins well under running water, put them in a bowl, and cover with warm water. After 30 minutes, drain, rinse with clean water, and spread on a clean towel to dry a little. 4. Take the dough from the fridge and cut off about a third. Roll the larger piece into a big round; wrap the smaller piece and keep it chilled for now. Lay the rolled dough into a deep, large round pan lined with parchment, with the edges rising above the rim and overhanging a little. 5. Now the fun part — layering the filling. First spread the kort evenly over the base. Next add the rice, then a layer of finely chopped boiled eggs, and finally the raisins. Dot the butter, cut into small pieces, evenly over the top. 6. Take out the reserved dough, roll it into a round, and lay it over the filling. Pull up the overhanging edges, join them to the top crust, and crimp a pretty braided border all around the pie. If there's excess dough at the seam, trim it neatly. 7. Make the crumb topping: rub room-temperature butter together with the sugar and flour using your hands. Brush the top of the gubadia with milk and scatter on the crumb topping. The pie is assembled — all that's left is to bake it. 8. Bake in an oven preheated to 350°F (180°C) for 35 minutes, until golden. Serve the pie hot or cold. Happy tea time!

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

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Raw fortified white rice - 363  kcal/100g
  • Boiled fortified white rice - 109  kcal/100g
  • Raw steamed long-grain white rice - 369  kcal/100g
  • Boiled steamed long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Ready-to-eat instant rice - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Cottage cheese 40% fat - 466  kcal/100g
  • Cottage cheese 20% fat - 233  kcal/100g
  • Cottage cheese 18% fat - 226  kcal/100g
  • Cottage cheese 10% fat - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Cottage cheese 'vitalinia' - 64  kcal/100g
  • Cottage cheese 'morning' ('danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  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
  • 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
  • Raisins - 280  kcal/100g
  • Sultanas - 279  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Baking powder - 79  kcal/100g
  • Chicken egg - 80  kcal/100g

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