Azerbaijan
Kazakhstan
Uzbekistan
Kyrgyzstan
Turkmenistan
Northern Cyprus
Türkiye
Bashkortostan
Sakha (Yakutia)
Gagauzia
North Macedonia
Bulgaria
Tatarstan · Dessert
Tatar Gubadia
Local name: Гөбәдия
A layered Tatar sweet pie filled with rice, dried fruit and boiled eggs.
- Servings4
- Prep55 min
- Cooking1 h 15 min
- Total time2 h 10 min
- DifficultyMedium
🌱 VegetarianContains glutenContains dairyContains egg
About this dish
Gubadia is one of the best-known tall, round, layered pies of Tatar cuisine. Inside the dough, fillings such as rice, raisins, dried apricots and boiled eggs are stacked in layers. It is typically served with tea at holidays, weddings and when guests visit.
In Tatarstan the home version has a gently sweet filling: the rice is sweetened with sugar and butter and enriched with dried fruit. Some households also add qort (dried curd cheese) to the filling. This recipe uses a yeast-free kefir dough that bakes into a soft but crisp crust.
Ingredients
Tick the ingredients off like a shopping list.
Dough
Filling
Glaze
Method
Rinse the rice, put it in a pot with the water, bring to a boil, then cook covered on low heat for about 20 minutes until the water is absorbed.
Soak the raisins and apricots in warm water for 15 minutes, drain, and chop the apricots small.
Mix the flour, baking powder, salt and 1 tbsp sugar. Add the kefir, egg and melted butter, knead a soft dough, cover and rest it for 30 minutes.
Stir the sugar and butter into the hot rice and let it cool slightly.
Heat the oven to 180 °C and grease a deep round baking tin.
Roll out two thirds of the dough and line the tin, letting the edges hang over the rim.
Spread half the rice in the tin, scatter over the dried fruit and chopped eggs, then top with the remaining rice and press down lightly.
Roll out the remaining dough for the lid, fold the edges over and seal well, cut a small steam hole in the centre and brush with egg yolk.
Bake at 180 °C for about 45 minutes until deep golden.
Brush with melted butter, rest for 10 minutes, then slice and serve with tea.
💡 Tips
- Cook the rice soft and slightly sticky; dry rice makes a dry pie.
- Use lukewarm filling, not hot, or the dough will soften and tear.
- Seal the edges well so the filling doesn't leak while baking.
- Resting the pie before slicing keeps the layers neat.
🛒 Can't find it abroad?
- Kefir — Use the same amount of plain yoghurt thinned with a little milk.
- Dried apricots — Use chopped prunes or dates instead.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
