Entree: Russia – Tatar Cuisine – Губадия ➤ Gubadiya (Layered Tatar pie combining sweet and savory fillings of rice, cheese, dried fruit, and eggs)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr

Additional 30 min

Total 2 hrs 30 min

Ingredients

- For the pastry:
- 2 1/2 cups (312 g) all-purpose flour
- 3/4 cup (170 g) cold unsalted butter, cubed
- 1 tsp (5 g) salt
- 1 large egg, approx. 1.8 oz (50 g)
- 2 tbsp (30 ml) sour cream
- 1–2 tbsp (15–30 ml) ice water as needed

- Rice filling:
- 1 cup (185 g) long-grain rice, uncooked
- 2 1/2 cups (600 ml) water
- 2 tbsp (28 g) unsalted butter
- 1/3 cup (67 g) granulated sugar
- Pinch of salt
- Zest of 1 lemon (optional)

- Cheese filling:
- 2 cups (450 g) farmer's cheese or ricotta-style tvorog
- 2 large eggs, approx. 7 oz (200 g) total
- 1/3 cup (67 g) granulated sugar
- 1 tsp (5 ml) vanilla extract

- Dried fruit filling:
- 1 cup (140 g) mixed dried fruit (raisins, chopped dried apricots, chopped prunes)
- 2 tbsp (30 ml) warm water or brandy (optional)
- 2 tbsp (42 g) honey or 2 tbsp (25 g) brown sugar
- 1/2 tsp (1 g) ground cinnamon

- Additional:
- 2 tbsp (28 g) melted butter for brushing
- 1 egg beaten for egg wash, approx. 1.8 oz (50 g)

Instructions

1. Make the pastry: In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in egg and sour cream; add ice water a tablespoon at a time until dough comes together. Divide into two discs, wrap, and chill 30 minutes.
2. Prepare rice: Rinse rice until water runs clear. In a saucepan, combine rice, water, butter, a pinch of salt, and sugar. Bring to a boil, then reduce heat, cover, and simmer until rice is tender and liquid absorbed, about 15–20 minutes. Stir in lemon zest if using; let cool.
3. Prepare cheese filling: In a bowl, mix farmer's cheese, eggs, sugar, and vanilla until smooth. Taste and add a little sugar if you prefer it sweeter.
4. Prepare dried fruit: If using, soak dried fruit in warm water or brandy for 10 minutes, then drain. Mix with honey (or sugar) and cinnamon.
5. Assemble: Preheat oven to 375°F (190°C). Roll one pastry disc to fit a 9-inch (23 cm) deep pie dish with a little overhang. Line the dish with the dough. Spread a layer of rice evenly. Add a layer of cheese mixture. Spoon the dried fruit mixture over the cheese. Repeat layers if able, finishing with a rice layer (traditional assemblies vary; aim for 2–3 distinct layers).
6. Top and bake: Roll the second pastry disc and cover the pie, sealing edges and trimming excess. Brush top with beaten egg and brush sides with melted butter. Cut a few small vents in the top crust. Bake 45–60 minutes until crust is deep golden and filling is set. If browning too quickly, cover loosely with foil.
7. Rest and serve: Let cool 20–30 minutes before slicing so layers set. Serve warm or at room temperature.