Gubadiya: recipe of Tatar cuisine

Your attention is a recipe of Tatar cuisine. Gubadiya is an authentic holiday cake, it consists of many layers. Gubadia can be sweet or meaty. Tatar cuisine (recipes with photos illustrate all of its diversity) is rich in a variety of desserts. Among them - chak-chak, a piece of fried sweet dough.

Tatar cuisine, recipes: pastry gubadiya

This tall round pie can contain a sweet filling, consisting of cottage cheese, dried fruit, sweet rice. Gubadia is often served as a treat at festivities (at weddings, at the reception of guests) - it can be called an analogue of the Russian loaf. A mild variant can be stuffed with lamb or beef. This recipe for Tatar cuisine implies the use of a large amount of fat, both animal and vegetable. Therefore, if you have problems with digestive tract health, you need to consider this.

Let's prepare an unsweetened version of gubadia. This recipe of Tatar cuisine implies the use of about eight hundred grams of yeast dough, a kilogram of boiled rice (preferably parboiled, "jasmine"), half a kilo of meat (beef or lamb fillet).

In addition to these basic ingredients, you need some additional - three onion bulbs, eight eggs, two hundred grams of prunes or dried apricots, black pepper. It is better to take butter (ghee), though the usual creamy one also approaches. Meat is grinded in a combine or meat grinder, it must first be cleaned of tendons and films. Then it should be fried in a pan on a large amount of oil, stirring and adding salt and pepper. If the stuffing is too dense - you have to add a little water or broth. But do not overdo it. You can change the consistency of the stuffing by adding the fried onions. Stand the yeast dough into two parts, from one roll the circle and place in a frying pan or in a baking dish. Put a thin layer of chilled rice on it, then fried minced meat, then chopped eggs (previously hard-boiled). Then again - Fig. The final layer should be dried fruits (peeled and slightly soaked). The layers must be smeared with melted and cooled butter. Top with a second piece of dough, pinched. Lubricate with butter and bake in the oven for about an hour.

Recipe for Tatar cuisine: sweet chak-chak

This dessert requires honey, milk, flour, a pinch of salt, cream or ghee, seven eggs and a glass of vodka or cognac. Squirrels beaten, yolks pound with two tablespoons of butter and sugar. Then add the remaining ingredients, knead the dough. When it becomes so dense that it will lag behind the dishes, wrap it in a napkin and leave it for a while. After an hour roll into a sheet, cut into large short noodles or thick rhombs. Fry the dough deep. In parallel, heat honey, melt the sugar in it. Pour honey hot roast dough, mix and give the product the desired shape. You can add crushed nuts or raisins at this stage. After hardening, the chak-chak can be eaten. Bon Appetit!