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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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, warmed to 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, about 100 g edible egg
1 tbsp (15 ml) vegetable oil, for greasing
For the rice layer
2 cups (400 g) cooked long-grain white rice (about 1 cup / 190 g uncooked rice yields approximately 2 cups cooked) (estimated edible portion: 400 g)
3 tbsp (45 g) unsalted butter
1/2 tsp (3 g) salt
For the meat layer
1 lb (454 g) ground lamb or beef; selected example: raw ground lamb
1 large onion, finely chopped, about 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; selected example: tvorog (farmer cheese)
1/3 cup (67 g) granulated sugar
2 large eggs, about 100 g edible egg
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) (estimated edible portion: 60 g)
2 tbsp (30 ml) honey
2 tbsp (30 ml) water or reserved soaking liquid; selected example: water
For finishing
1 egg, beaten, about 50 g edible egg, for egg wash
2 tbsp (30 g) unsalted butter, melted, for brushing
A pinch of powdered sugar, for dusting (optional) (estimated edible portion: 1 g)

Instructions

1. For the dough, whisk the warm milk, yeast, and 1 teaspoon (5 g) of the sugar in a bowl. Let stand for 5 minutes, until foamy.
2. In a large bowl, combine the flour, remaining sugar, and salt. Add the softened butter and 2 eggs, then pour in the milk-and-yeast mixture. Knead by hand for 8–10 minutes or in a stand mixer for 5–7 minutes, until smooth and elastic.
3. Lightly oil a bowl with the vegetable oil. Put the dough in the bowl, cover, and let rise until doubled in size, about 1–1½ hours.
4. While the dough rises, cook the rice according to the package directions. Stir in 3 tablespoons (45 g) butter and ½ teaspoon (3 g) salt, then set aside to cool.
5. For the meat layer, heat 2 tablespoons (30 ml) oil in a skillet over medium heat. Cook the chopped onion for 6–8 minutes, until soft. Add the ground lamb and cook, breaking it into small pieces, until browned and thoroughly cooked. Season with 1 teaspoon (5 g) salt, ½ teaspoon (2 g) black pepper, and the optional cumin. Drain excess fat and let cool slightly.
6. For the tvorog layer, combine the tvorog, ⅓ cup (67 g) sugar, 2 eggs, and vanilla in a bowl; beat until smooth. If the mixture is too dry, loosen it with 1–2 tablespoons (15–30 ml) milk.
7. For the fruit layer, soak the raisins and dried apricots in 2 tablespoons (30 ml) warm water for 10 minutes. Drain, reserving the soaking liquid if desired, then mix the fruit with the honey and optional almonds.
8. Heat the oven to 375°F (190°C). Punch down the risen dough and divide it into two pieces, about two-thirds for the base and one-third for the lid. Roll out the larger piece to line a deep 9 × 13-inch (23 × 33 cm) baking dish, leaving a slight overhang.
9. Spread about one-third of the cooked rice over the dough. Layer on half the meat mixture, then about half the tvorog mixture. Add another layer of rice, followed by the remaining meat and tvorog. Scatter the fruit and almond mixture evenly over the filling, then finish with the remaining rice.
10. Roll out the smaller dough piece and place it over the filling. Trim the excess dough and crimp the edges to seal. Brush the top with the beaten egg and cut several small steam vents in the crust.
11. Bake for 40–50 minutes, until the crust is deep golden and the filling is set. During the final 10 minutes, brush the top with the melted butter.
12. Let the pie cool for 15–20 minutes before slicing so the layers can settle. Dust with a pinch of powdered sugar if desired and serve warm or at room temperature.