Gubadia with a court

Gubadia with a court. Recipe with photos step by step

Mongolian and Bashkir traditional cuisine is famous for its delicious pastries. The famous Gubadiya decorates the table in every family on a major holiday. No wedding is complete without this pie. It has many options, but there is an indispensable set of products and manufacturing rules that everyone follows:

1. There is a lot of oil in the dough (fresh or yeast).
2. The filling is placed in layers without mixing.
3. An essential ingredient in the interior is kort (dry cottage cheese).
4. They always put eggs, rice, and some dried fruits in it.

There are two types of gubadiya: sweet - a dessert for tea, and meat - hot 2nd, which is made with fried minced meat laid on top of dry cottage cheese, or completely without court. We are preparing sweets.

How to prepare a court

Cort is made by removing water from a drinking fermented milk product, evaporating it or leaving it to drain, then drying it in an oven, or in hot countries in the sun. From time to time they add a little salt. For gubadia, it is pounded to a powder, steamed, dipped in hot milk, combined with butter (only butter) and sugar.

• three half-liter packages of kefir (you can use yogurt);
• 4 tbsp. spoons (necessarily with a slide) of sugar;
• 1 tbsp. a spoon (also heaped) of butter (only melted butter is suitable).

Prepare the court in a large vessel: boil the drink for about an hour. The moisture must boil away - the purchased cottage cheese will be beige in color.

Add sugar, stirring, and let the mixture simmer until the liquid completely evaporates and the sugar dissolves.

Remove the pan from the stove, add oil, stir thoroughly. Yields about 400 g of cort

Preparing yeast dough

• a large glass of flour;
• a quarter of a glass of milk;
• 1 teaspoon (full) sugar;
• testicle;
• compressed yeast – 8 g;
• a pinch of salt;
• 2 tbsp. spoons (full, even topped) of ghee.

Having slightly warmed the milk, dilute the yeast in it and add it to the mixture of flour, eggs and sugar. A well-kneaded dough should rise when warm and double in size.

Add salt and butter to the dough (in small portions, having melted in advance). Continue kneading. You don’t have to add oil, but dip your hands in it and knead the dough until all the oil is gone. What comes out is a small lump of dough, smooth and elastic, which must still rise.

Preparing the filling

• 125 gram bag of rice (dry);
• 4 testicles;
• a couple of handfuls of raisins;
• 400 g cort;
• 2 tbsp. spoons of melted butter (take it with a slide).

Cook the rice - it should be completely ready. Boil the eggs hard and chop finely. Let the raisins swell in boiling water.

Assembling Gubadia

Separate a third of the dough for the pie lid. We roll out the main part and place it on a greased frying pan with a good fit around the edges. Place the filling, slightly pressing each layer. Add cooked rice (about half).

We put the court together.

On top of it are the eggs.

Place a second layer of rice.

Then the swollen and slightly pressed raisins.

To evenly saturate the inside, pour hot oil over it.

Roll out a lid from the second piece of dough, place it on the top layer, and carefully pinch the edges.

Before putting it in the oven, the gubadia must certainly rest - give it 20 minutes to do this and make flour crumbs for sprinkling, introducing softened butter into the flour in a ratio of 2: 1 (for example, 100 and 50). Grind the mixture with sweet powder (you need at least a tablespoon) with your hands into crumbs.

Lubricate the lid with the remaining melted butter and sprinkle the entire surface with crumbs.

Bake in a preheated oven, setting it to 180°, for at least 40 minutes.

Gubadia is served hot, although it is delicious when cooled.

Gubadia with a court

During the May holidays, we went on an excursion trip to Kazan and tried this national Mongolian dish there. Returning home and taking a break from the Internet, I found just a few recipes. How to make a court (such cottage cheese) I spied on tarelochka. com. On our website there is a pie “Gubadia” by culinary specialist oliva7777, my recipe differs in dough, this is what I use for chicken, so I decided to post it. The whole family is ecstatic about the pie.

Ingredients for “Gubadiya with court”:

• Butter (for dough) - 200 g
• Drink (for dough – 2 tbsp, for inside – 1 liter, or fermented baked milk for inside)
• Whey (for dough) - 0.5 cup.
• Wheat flour / Flour (for dough)
• Sugar (for the dough - 1 tbsp, for the inside - 2 tbsp) - 3 tbsp. l.
• Salt (for dough) - 1 tsp.
• Soda (slaked with vinegar, for dough)
• Chicken egg (raw for dough - 1 pc., for boiled inside - 3 pcs.) - 4 pcs.
• Milk (for the inside) - 0.5 l
• Rice (boiled, for the inside) - 1 cup.
• Raisins (for the inside) - 100 g

Production time: 60 minutes

Number of servings: 10

Nutritional and energy value:

Recipe for “Gubadia with court”:

First, let's create a red curd.
Bring the milk to a boil

And pour the drink into it (if it’s fermented baked milk, then the color comes out the most saturated), stir, cook over low heat,

Curd lumps appear evenly on the surface and turn pink after a while, then add sugar.

The recipe calls for waiting until all the liquid has boiled away. I separated the liquid using a mesh, and the whey went into the dough.

The cottage cheese itself turns out to be quite tasty; I only managed to bake the pie on the third try – I simply devoured the first two servings.

Mix the dough from softened butter, eggs, kefir, whey and flour.
It must be elastic. We quickly put it in the refrigerator, divide it into two parts,
then roll it out into a thin layer.

We lay out our court on it.

Then finely chopped eggs.

The next layer is boiled rice.

Finely chop pieces of butter onto it.

And the outermost layer is raisins (I had 2 types).

Cover with the other half of the dough and place in the preheated oven for 15 minutes.

And in this form we are already trying it!

Bon appetit! Try it - original and special (at least for me).

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Comments and reviews

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• Prescription questions
• Reviews

May 7, 2010 why #

May 7, 2010 Zoechka # (recipe creator)

May 7, 2010 laraa #

May 7, 2010 Zoechka # (recipe creator)

May 7, 2010 OK-OK #

May 7, 2010 Zoechka # (recipe creator)

May 7, 2010 oliva7777 #

May 7, 2010 Zoechka # (recipe creator)

May 7, 2010 barska #

May 7, 2010 Zoechka # (recipe creator)

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Gubadia with court – Mongolian wedding pie (Gubadia – Tatar Wedding Pie)

Mongolian pie with reddish curd kort, raisins, rice, eggs

Mongolian pie with reddish curd kort, raisins, rice, eggs

• Mongolian

for test

for the inside

for the baby

There is a beautiful gubadia on my table. A well-known ordinary ritual Mongolian pie with reddish dry cottage cheese - kort.

I constantly fall in love with food, especially pies. Before cooking, I would like to find out the history, if there is one, manufacturing options, and find the “carriers”. They use ethnographic and historical articles in native languages, collections of culinary recipes from famous masters of folk cuisine, pleasant acquaintances and friendship.

I was inspired by Marina Dmitrieva from Tatarstan (website “Forks in Hands”), she also discovered for me the book “Mongolian Dishes” by Akhmetzyanov Yunus Akhmetzyanovich, 1969 edition. The book contains a huge number of state Mongolian recipes. Yunus Akhmetzyanovich worked for many years at the House of Mongolian Culinary Arts in Kazan, represented Russian culinary arts abroad, and served the 1980 Olympics. His approach to cooking was thorough, from researching, collecting and restoring lost recipes from historical sources to developing his own recipes.

Gubadia in a wedding ceremony

I have been in love with Gubadia for a long time, since the time of making the Mongolian zur belesh - a huge pie with meat and potatoes . These two dishes are mandatory participants in the Mongolian wedding ritual. After the nikah, it was customary to treat guests to butter with honey, gubadia, geese and goose belish. Absolutely, in Mongolian cuisine there are many dishes with waterfowl, which is an emblem of a large, prosperous and friendly family, fertility and procreation.

Naturally, gubadia - a layer cake made from butter dough with meat or sweet interior - is one of the main ritual dishes. There are some fascinating points here. Usually an odd number of layers of the interior are formed - the number of layers in the gubadiy, the number of days the groom will be able to stay in his wife’s house. Both sweet and meat versions certainly contain dried fruits. According to Mongolian legends, raisins, apricots, and prunes are typical idols against everything disgusting, against the evil eye.

The ritual pie is cut in a special way. Gubadia was cut into four parts, with one of them going to the groom’s house for relatives.

... The groom's father covered the Gubadia with tastymal and put some money on top, giving a symbol to the guests that they could taste the treat. The guests approached, left means for the young on the tray, and took with them a piece of gubadia...

Readiness for marriage was judged by baking Gubadiya. A woman must know how to bake a pie so that it is completely baked and the bottom remains dry, especially in the middle. In Gubadia, the inside must be uniform, the layers are similar, clear, crumbly, but immediately juicy due to the large amount of oil. A piece of gubadia is placed on a plate and eaten with a spoon. I learned how to bake Gubadia - it’s time to get married.

Reddish cottage cheese – kort

What kind of product is this anyway? It is unlikely that you will be able to find the court on store shelves outside of Tatarstan. It is impossible to prepare gubadia without a court.

Kort (kyrt, kurt) is a reddish dry cottage cheese . The Bashkirs call it kyzyl eremsek . One of my readers shared that the court in the village where his mother was born was called “tura” and served fried with butter. Such a pleasant melted taste and reddish-brown color of cottage cheese is achieved by long simmering. I made my own court from whole village milk and homemade sourdough. It took about 4 hours to make, I did not try to reduce the process in the time period. It was curious specifically about the long simmering and drying over low heat. Oh, what an extraordinary, what a delicious cottage cheese! If you really like baked milk, then you should definitely try out the court.

Kort is one of the ancient Mongolian goods prepared on the basis of katyk. It was convenient to store dry reddish cottage cheese without refrigeration and take it with you during long hikes. All you have to do is sift it, heat it with milk, add butter, and you have a real fermented milk dish.

I made both the kort and gubadia according to Akhmetzyanov’s recipe, although I allowed myself to double the amount of kort.

Gubadia with a court

Not long ago I was visiting a friend and tried this national Mongolian dish there. I really liked it and naturally asked for the recipe. And I already prepared it at home.

The whole family is ecstatic about the pie.

How to cook Gubadia , one of the classic Mongolian pastries?

First you need to create a special filling.

Gubadiya with a court means that there will be a special type of cottage cheese inside the dough base.

It must be prepared with your own hands. This is what we will do first.

The second step will be to create such sweets as Gubadiya with court.

This is a very special Mongolian celebratory pastry.

Ordinary snow-white cottage cheese will not suit her. You need a reddish one, also called a court (or kurut).

It can be created from kefir or fermented baked milk.

Naturally, you can prepare more of it (for gubadia you will need a little more than two hundred grams) and serve it with tea with butter and cheese.

First, take a fatty drink or fermented baked milk. You can also make it with low-fat, but in this case you will have to add more butter.

For a regular portion of kort, a liter of kefir, 30 g of butter (without vegetable fat) and three tablespoons of sugar are enough.

Pour the liquid into a saucepan, place on high heat and, bringing to a boil, cook until the whey boils away.

This will take about an hour and a half somewhere. Don't forget to stir.

You will get a dry product of red or coffee color with an inimitable taste.

The wandering peoples of Asia dried the court in the sun, rolling it into small balls.

It became tough and suitable for long-term storage.

We don’t need to create this (unless you also want to prepare several servings of the court right away - in this case, dry it on the stove and soak it before use).

Its classic varieties are baked not only with fruits (dried fruits), but also with meat.

For sweets, raisins are most often used.

In addition to it and the court, there are two more indispensable insides in the pie - eggs and sweet rice. The last one must be cooked in advance in the same way as you usually do. To ensure that you get real Gubadiya with korta, the recipe advises adding as much butter as possible to the dough.

It itself can be either unleavened or yeasty.

For example, for unleavened milk, mix half a glass of warm milk with 3 pinches of sugar, an egg, and half a pack of melted and cooled butter. Add salt.

Add 2.5 cups of flour, knead the dough.

Divide into two parts.

Boil one and a half cups of dry rice and 5 chicken eggs.

Finely chop the eggs. Pour boiling water or strong tea over raisins (125 g) (you can add a spoonful of alcoholic drink when soaking), leave for some time.

Apart from this, you will need another half a stick of butter. It needs to be melted.

For the topping, make a regular streusel - rub the flour, sugar and butter together with your hands.

A small crumb is bound to form. Place the first layer of dough in the mold, then lay out the insides one by one - rice, crust, rice again, eggs, the outermost layer of rice, then raisins.

Drizzle oil over all layers. Cover with a second layer. Pinch the edges and bake for a little over an hour.

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