Gubadia is one of the main dishes prepared for large celebrations. Gubadia is a round pie with multi-layer filling, consisting of cort (dried curds), boiled rise, minced meat with passed onion, chopped eggs, raisin, dried apricots or prunes without pits. You may use either yeast or unleavened dough for gubadia, but the dough should contain a little more butter than usual. Gubadia can be with meat or fruit (without meat) filling; it is served as the second dish. It can be also served for tea, but then it’s cooked 2 times thinner and with fruit filling.
Gubadia is a complex, festive pie. It should differ from other pies where the filling is a mixture of several products. Gubadia in profile consists of several clearly seen layers of different products, which harmonize with each other both in taste and colour.
Gubadia with meat
Roll out the dough into a flat cake, in size a little larger than your frying-pan. Put it on the oiled pan and oil the dough. Above put a very thin layer of boiled rise, then a layer of prepared cort, then again a layer of rise (about 3 mm thick), minced and roasted meat (the layer about 8-10 mm). Another layer of rise, boiled chopped eggs and one more layer of rise. On top put a layer of soaked raisin (or dried apricots or prunes without pits), and pour on the filling some melted butter. Cover the filling with a thin layer of rolled dough, nip the edges. Don’t forget to oil the top of gubadia and cover it with crumb before baking it in the oven. It takes about 40-50 min. at average temperature to bake gubadia ready. Gubadia is served cut into pieces and hot. It is also possible to cook gubadia with meat without cort.
Ingredients for1 gubadia (2.5 kl weight): 750-850 gr dough, 250-300 gr prepared cort, 1-1.2 kl boiled rise, 400-500 gr roasted meat, 100 gr roasted onion, 6-8 eggs, 200-250 gr raisin or other fruit, 300-350 gr butter.
You will need a bowl with a thick bottom.
Take some cuds, add milk and sugar, and boil the mixture constantly stirring it. The mass will become yellow, all the moisture evaporates and you will have the ready cort in the form of dry yellow grains.
If you want to store cort for a long time, it’s better to dry it either in the sun or in the oven. Proportion of ingredients:
for 1 kl of cuds – 300 gr milk, 100 gr sugar.
PREPARING SOFT CORT FOR GABADIA FROM DRY CORT
Mill the dried cort and bolt it.
For 500 gr of cort you’ll need 100 gr of sugar, 150-200 gr of milk, 100 gr of melted butter - mix everything and boil the mass for 10-15 min until the mixture becomes homogeneous.
You will get a think gruel. Cool this mass down and use for gubadia.
COOKING BOILED RISE
Wash rise 1-2 times with cold and then several times in hot water and put it into boiling salty water. There should be 6-7 times more water than rise, and then rise will be crumbly. While boiling, stir the rise several times. When it’s ready, put rise into bolter and wash it with hot water, then put it into a bowl and mix with some melted butter.
MAKING MINCED MEAT
Clean beef or mutton from tendons and pellicles, cut into small pieces, mince, add salt and pepper and roast in oil, stirring from time to time. If the mass is too thick you may add some bouillon. It’s also possible to add roasted onion into meat.
Take 250 gr of butter, add 500 gr of sifted flour, 20-30 gr of sugar and thoroughly grind everything. Butter will mix with flour and you will get small grains. Before you set gubadia into oven, sprinkle it with these grains (crump).
«Tatar Dishes», Publishing House of Tatar Regional Committee of C.P.S.U., 1981,
«Tatar Dishes». Yunus Akhmetzyanov. Tatar Publishing House. 1961