Entree: Russia – Bashkir & Ural Region – Губадия ➤ Gubadiya (Layered Bashkir pie of rice, meat, cottage cheese and dried fruits combining sweet and savory elements)

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 45 min

Ingredients

- For the yeast pastry:
  - 4 cups (500 g) all-purpose flour
  - 1 cup (240 ml) whole milk, warm (about 110°F / 43°C)
  - 2 tsp (8 g) instant yeast
  - 1/3 cup (67 g) granulated sugar
  - 1/2 tsp (3 g) salt
  - 1/3 cup (75 g) unsalted butter, softened
  - 2 large eggs, approx. 100 g (weight of yolks/whites)
  - 1 tbsp (15 ml) vegetable oil for greasing
- For the rice layer:
  - 2 cups (400 g) long-grain white rice, cooked (about 1 cup / 190 g uncooked yields ~2 cups cooked)
  - 3 tbsp (45 g) unsalted butter
  - 1/2 tsp (3 g) salt
- For the meat layer:
  - 1 lb (454 g) ground lamb or beef
  - 1 large onion, finely chopped, approx. 150 g
  - 2 tbsp (30 ml) vegetable oil
  - 1/2 tsp (2 g) ground black pepper
  - 1 tsp (5 g) salt
  - 1/2 tsp (1 g) ground cumin (optional)
- For the sweet tvorog (cottage cheese) layer:
  - 2 cups (480 g) tvorog or well-drained farmer's cheese or ricotta
  - 1/3 cup (67 g) granulated sugar
  - 2 large eggs, approx. 100 g
  - 1 tsp (5 ml) vanilla extract
- For the dried-fruit and nut layer:
  - 3/4 cup (110 g) raisins
  - 3/4 cup (100 g) chopped dried apricots
  - 1/2 cup (60 g) blanched slivered almonds (optional)
  - 2 tbsp (30 ml) honey
  - 2 tbsp (30 ml) water or reserved soaking liquid
- Finishing:
  - 1 egg, beaten, approx. 50 g for egg wash
  - 2 tbsp (30 g) unsalted butter, melted, for brushing
  - Pinch of powdered sugar for dusting (optional)

Instructions

1. Make the dough: In a bowl whisk warm milk, yeast and 1 tsp (5 g) sugar; let sit 5 minutes until foamy. In a large bowl combine flour, remaining sugar and salt. Add softened butter and eggs, then the milk-yeast mixture; knead until a smooth, elastic dough about 8–10 minutes by hand or 5–7 minutes in a stand mixer. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1–1½ hours.
2. Prepare fillings while dough rises: Cook rice according to package directions; stir in 3 tbsp (45 g) butter and 1/2 tsp (3 g) salt and set aside to cool.
3. For the meat: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté chopped onion 6–8 minutes until soft, add ground meat and cook until browned and cooked through, breaking up lumps. Season with 1 tsp (5 g) salt, 1/2 tsp (2 g) pepper and 1/2 tsp (1 g) cumin if using. Drain any excess fat and set aside to cool slightly.
4. For the tvorog layer: In a bowl combine 2 cups (480 g) tvorog, 1/3 cup (67 g) sugar, 2 eggs (approx. 100 g) and vanilla; beat smooth. If too dry, loosen with 1–2 tbsp (15–30 ml) milk.
5. For the dried-fruit mix: Soak raisins and apricots in 2 tbsp (30 ml) warm water for 10 minutes, then drain (reserve liquid). Stir soaked fruits with honey and chopped almonds.
6. Assemble: Preheat oven to 375°F (190°C). Punch dough down and divide into two pieces: about 2/3 for the base and 1/3 for the lid. Roll out the larger piece to line a 9x13 inch (23x33 cm) deep baking dish, leaving a slight overhang. Spread a thin layer of rice (about 1/3 of cooked rice) evenly. Top with half the meat mixture, then a layer of the tvorog mixture (about half). Add another rice layer, then the remaining meat, then the remaining tvorog. Scatter the soaked dried fruits and almonds evenly as a layer. Finish with the remaining rice.
7. Cover with the second dough piece, trim and crimp edges to seal. Brush top with beaten egg (approx. 50 g). Using a small knife make several small vents in the top crust to release steam.
8. Bake for 40–50 minutes, until crust is deep golden and filling is set. During the last 10 minutes brush with 2 tbsp (30 g) melted butter for a glossy finish.
9. Cool 15–20 minutes before slicing so layers settle. Dust lightly with powdered sugar if desired and serve warm or at room temperature.