Gubadiya

About Gubadiya

Gubadiya is a traditional Tatar dish known for its rich flavors and layered textures. Often served during special occasions, it holds a special place in Tatar cuisine, where it symbolizes warmth and celebration. This hearty meat pie combines layers of beef, rice, dried fruits, and spices, all encased in a flaky pastry crust. Its roots trace back to the Volga region, where it evolved as a staple in Tatar banquet tables.

Ingredients for Gubadiya

To make a traditional Gubadiya, you will need the following ingredients. Click each item to learn more about them:

• Flour - 3 cups
• Butter - 200g, softened
• Sour Cream - 1 cup
• Baking Soda - 1 teaspoon
• Salt - 1 teaspoon
• Egg - 1 for glazing
• Beef (minced) - 500g
• Rice - 1 cup, cooked
• Raisins - 1/2 cup
• Dried Apricots - 1/2 cup, chopped
• Onion - 1 large, finely chopped
• Cinnamon - 1 teaspoon
• Black Pepper - 1 teaspoon
• Another pinch of Salt

Preparation

Before you begin, make sure to prepare your mise en place – gather all the ingredients, utensils, and equipment. This will streamline your cooking process.

Pastry Dough

1. Start by sifting the flour into a large mixing bowl, then add the baking soda and salt.
2. Incorporate the butter into the flour mixture, using your fingers to create a crumbly texture.
3. Slowly mix in the sour cream until the mixture starts to come together into a dough.
4. Knead the dough lightly, form it into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Filling

1. In a skillet over medium heat, cook the onion until translucent.
2. Add the beef, cinnamon, black pepper, and additional salt, cooking until the meat is browned.
3. Combine the cooked rice with raisins and dried apricots in a separate bowl.
4. Mix the beef mixture with the fruit-rice combination, stirring until evenly distributed.

Assembling and Cooking Gubadiya

1. Preheat your oven to 180°C (356°F).
2. On a lightly floured surface, roll out half of the dough to fit your pie pan, ensuring an even thickness.
3. Line the pie pan with the rolled-out dough, allowing excess to hang over the edges.
4. Layer the filling into the pan, pressing down gently to pack it in.
5. Roll out the remaining dough to fit over the top of the pie. Place over the filling and crimp the edges to seal.
6. Whisk the egg and brush it over the top of the pie for a golden finish.
7. Using a fork, puncture several holes on the top for ventilation.
8. Bake for approximately 45-50 minutes. Use a timer to ensure accuracy.

Serving Suggestions

Allow the Gubadiya to cool slightly before slicing. It pairs beautifully with a side salad or fermented vegetables, which contrast with its rich, hearty flavors. Consider serving with a sour cream dip on the side for an extra touch. Enjoy your homemade Gubadiya!