Tatar Gubadiya Pie with Kord

Baking and Desserts | Tatar cuisine

⏳ Time

50 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Tatar Gubadiya Pie with Kord

Ingredients

Wheat Flour - 16.6 oz
Dry yeast - 1 teaspoon
Milk - 8 fl oz
Water - 3 fl oz
Butter - 8.1 oz
Sugar - 3 tablespoons
Salt - 0.1 oz
Cottage cheese - 12.3 oz
Rice - 5.3 oz
Chocolate eggs - 3 pieces
Raisins - 1.8 oz
Dried Apricots - 1.8 oz

Step by Step guide

Step 1

In a glass, place 1 tablespoon of sugar, 1 tablespoon of flour, add dry yeast, and pour in 0.5 glass of warm water. Mix and let the mixture sit in a warm place for 15 minutes.

Step 2

Meanwhile, melt 100 grams of butter in a water bath and let it cool. Heat 100 ml of milk to room temperature.

Step 3

Sift 375 grams of flour. In a deep bowl, pour in the yeast mixture, crack in the chicken egg, add the melted butter, warm milk, and salt. Mix well. Gradually add the sifted flour. You may need a little more flour.

Step 4

Form a smooth ball from the dough. Place it in a bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.

Step 5

Prepare the kord: in a metal bowl, place the cottage cheese, pour in 150 ml of milk, and put it on the heat. When the mixture boils, reduce the heat to medium and cook, stirring the mixture. The cottage cheese will start to melt, and the liquid will evaporate. When the mixture begins to thicken, add 1 tablespoon of sugar and 50 grams of butter, stir, and continue to cook until the mixture thickens and darkens.

Step 6

Rinse the rice, boil it until cooked with 1 tablespoon of sugar and a pinch of salt.

Step 7

Boil the eggs and cut them into cubes. Soak the dried fruits in hot water, then dry them.

Step 8

For the streusel, crumble 70 grams of flour with 30 grams of butter and 1 tablespoon of sugar.

Step 9

Assemble the pie: divide the dough into two parts (2/3 and 1/3). Roll out the larger portion into a thin layer and place it in a greased baking dish, allowing the edges to hang over. Layer part of the rice, raisins, kord, and chopped boiled eggs on the dough. Then add more layers of rice, raisins, and dried apricots, drizzling with 50 grams of melted butter. Roll out a circle from the smaller piece of dough, cover the pie with it, pinch the edges, and sprinkle with streusel. Bake at 180–392°F for about 25 minutes.