Description
Gubadiya -this Royal cake which is baked on special occasions, it is the pride of Tatar cuisine. I think, for our holiday it will be good. When the magazine "School of Gastronome" I saw the recipe, I decided to get acquainted with a dish of the national cuisine closer and made this pie for dinner.
Ingredients
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Beef
500 g
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Figure
300 g
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Onion
2 piece
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Chicken egg
8 piece
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Butter
300 g
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Vegetable oil
50 g
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Flour
600 g
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Cream
150 ml
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Sugar
1 Tbsp
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Dried apricots
70 g
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Prunes
70 g
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Raisins
70 g
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Salt
-
Black pepper
-
Cherry tomatoes
3 piece
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Green onions
0.5 coup
Cooking
Boil the rice according to the instructions on the package. I took the basmati rice brand Mistral.
Cook foods for the dough: cream, flour, eggs, sugar. Butter to melt.
Mix all products and knead the dough. Roll it into a ball and set aside aside.
Dried fruits wash and pour hot water for 5 minutes.
Boil the eggs for the filling. Cool, clean.
Meat separated from the films and scroll through a meat grinder.
Onions clean, chop and fry for 5 minutes in vegetable oil.
Add to the onions minced meat and overcook it for 10 minutes.
Eggs, finely chopped.
Divide the dough into 2 unequal parts. A large part of velvety in the circle diameter slightly larger than the diameter of the baking dish. Put the dough in the form greased with butter, to the edges of the dough slightly hang off the form. Spread evenly on the dough a third of the rice.
Rice spread meat filling. For meat to pay half of the remaining rice.
In figure lay the sliced eggs.
On eggs to lay out the remainder of the rice, and on top of the crushed dried fruits.
Melt the butter and pour the filling on top. Leave 2 tbsp oil.
The remaining roll the dough into a circle, put on the toppings. Edge is good to take. The top surface of the cake brush with remaining oil.
Bake the pie in the oven for 40 minutes or slightly longer until Golden brown at 190 degrees.
Ready hot cake to bring to the table. Bon appetit!
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