Gubadiya is a round-shaped Tatar pie with an interesting, multi-layered filling, which is considered one of the most popular treats at various celebrations. Gubadia can be either meat - it is the second dish and is served hot, and dessert - only it is prepared twice as thin, with fruit filling or with homemade cottage cheese. This is a complex national dish in which all products are harmoniously combined in taste, which are stacked in layers, but in no case are mixed.
It is necessary
- - 300 g flour
- - 1 tbsp. milk
- - 1/2 pack of margarine
- - 1 egg
- - salt to taste
- - 1 tsp baking soda
- - 0.5 kg of minced meat
- - 2 tbsp. rice
- - 3 pcs. carrots
- - 100 g of raisins
- - 100 g dried apricots
Instructions
Step 1
Melt the margarine over low heat, add milk and one beaten egg to it. Add salt and soda. Mix everything well.
Step 2
Add sifted flour in portions to the resulting mass and knead the dough. The dough should be moderately soft, but not sticky. Roll the finished dough into a lump and leave it warm for 40 minutes, covered with cling film.
Step 3
While the dough is `` resting '', we prepare the filling. Boil rice, grate carrots on a coarse grater, chop dried apricots in a blender or finely chop.
Step 4
We take out the finished dough, divide it into two parts. 2/3 of the dough is the bottom of the pie, 1/3 of the dough is the top.
Roll out the bottom for the pie and put the bottom in a deep frying pan, greased with margarine in advance.
Step 5
Put rice on the dough, put carrots in the second layer, dried apricots with raisins in the third layer and, finally, the last layer is minced meat.
Step 6
Roll out the remaining dough. Gently cover the pie with it, pinch the edges of the dough nicely. We heat the oven to 180 degrees and send the cake there for 1 hour.
Step 7
The cake is ready. Serve hot. Enjoy your meal!
