Gubadia with a court: a recipe for Tatar cuisine

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook Gubadia - one of the types of traditional Tatar pastries? First you need to make a special filling. Gubadia with a court suggests that inside the dough base there will be a special kind of cottage cheese. It must be prepared by hand. This is what we will do first. The second step is to create such a delicacy as gubadia with a court.

Court recipe

It is this important component of a delicious pie that you will need to cook at home. Gubadia with a court, the recipe of which we want to describe in detail here, is a very special Tatar pastry. Ordinary white cottage cheese will not work for her. We need red, also called a court (or kurut). It can be made from kefir. This product is very tasty. It can be cooked more (for Gubadia, it will take a little more than two hundred grams) and served with tea with butter and cheese. To get started, take fatty kefir or fermented baked milk. You can do it with fat-free, but in this case you will have to add more butter. For a standard portion of the court, a liter of kefir, 30 g of butter (without vegetable fat admixtures) and three tablespoons of sugar will suffice.

Pour liquid into a saucepan, put on a largefire and, bringing to a boil, cook until the whey boils. This will take about an hour and a half. Don't forget to stir. You will get a dry product of a dark red or brown hue with a unique taste. The nomadic peoples of Asia dried the court in the sun, rolling it into small balls. It became hard and suitable for long-term storage. We do not need to do this (unless you also want to cook several portions of the court at once - in this case, dry it on the stove, and soak it before use). You can also make red cottage cheese from katyk.

Gubadia with a court: recipe

This pie is a multi-layered holiday pastry that comes from Tatar cuisine. Its traditional varieties are baked not only with fruits (dried fruits), but also with meat. For sweet, raisins are most often used. In addition to it and the court, there are two more obligatory fillings in the pie - eggs and sweet rice. The latter must be pre-cooked in the way you usually do. To make a real gubadiya with a court, the recipe recommends adding as much butter as possible to the dough.

The very same it can be both fresh and yeasty. For example, for fresh, mix half a glass of warm milk with three pinches of sugar, an egg, half a pack of melted and cooled butter. S alt. Add 2.5 cups of flour, knead the dough. Devide into two parts. Boil one and a half cups of dry rice and 5 chicken eggs. Finely chop the eggs. Pour raisins (125 g) with boiling water or strong tea (you can add a spoonful of alcohol whensoaking), leave for a while. In addition, another half a pack of butter is useful. It needs to be melted down. For sprinkling, make an ordinary streusel - rub flour, sugar and butter with your hands. A small crumb should form. Put the first layer of dough in the form, then lay out the fillings one by one - rice, court, more rice, eggs, the last layer of rice, then raisins. Drizzle all layers on top with oil. Cover with a second layer. Crimp the edges and bake for just over an hour.