ReceptnaptárGubadia (Tatar layered rice and curd cheese pie)
Gubadia is a tall, layered, sweet-savoury pie of Tatar cuisine, filled with rice, curd cheese, egg and dried fruit. It decorates festive and wedding tables and is a symbol of hospitality. The traditional recipe also includes kort, a dried Tatar cheese.
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Method
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- Knead the flour, butter, egg, milk, yeast and salt into a dough and prove for 1 hour.
- Mix the rice with the curd cheese, chopped eggs, sugar and dried fruit.
- Divide the dough in two: roll the larger piece out and line a buttered tall tin with it, pulling it up the sides.
- Layer the filling in and dot with butter.
- Roll the other piece into a lid, place it on top, press the edges together, brush with egg and cut a small hole.
- Bake at 180 °C for 45-50 minutes until golden; serve sliced, warm or cold, with tea.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the rice soft but not mushy so the filling is not wet.
- Drain the curd cheese thoroughly so the base does not turn soggy.
- Cover the top with foil if it browns too fast.
Frequently asked questions
What is kort?
A dried, salty, hard Tatar curd cheese; hard to find, replace with a little salty feta-style cheese.
How long does it keep?
3 days in the fridge, good warmed up too.
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