Gubadia

Ingredients

• Flour - 115 g plus a bit more for overspray
• milk - 40 ml
• beaten-up egg - 1/2 piece
• margarine - 20 g
• sugar - 6 g
• salt - 0,5 g
• vegetable oil for the pan coating. For the filling: short-grain rice - 60 g
• curd (this dry sour milk product can be replaced with hard cheese like Parmesan) - 75 g
• stoneless raisins - 70 g
• hard-boiled eggs - 2 medium-sized
• butter oil - 65 g
• sugar - 30 g
• salt - 0,5 g. For streusel: flour - 30 g
• butter - 30 g

Preparation method (receipt)

For the dough: bring the margarine to room temperature. Sift flour heaped, make a groove in it, add egg, margarine, salt and sugar. Knead elastic soft dough, cover with a towel and put in a cool place for 20-30 minutes. For the filling: bring 600 ml drinking water to the boil, salt, pour in rice and cook until "al dente" for about 14 minutes. Place in a colander and rinse. Put 1/6 of the cooked rice (about 30 g) aside. Soak raisins in hot water for 20 minutes, then dry. Mix raisins with the basic mass of rice (about 150 g), 20 g sugar and warmed melted butter. Peel and coarsely grate hard-boiled eggs. Mix curd with 10 g sugar. For the streusel, rub flour with butter to crumbs. Divide the dough into two parts: a third and two thirds. Roll out most of the dough into a circle and put it on a piepan 22-24 cm in diameter. Put the reserved 30 g rice, curd, the prepared mixture of rice with raisins and the last layer of grated eggs on the dough by layers. Roll out the smaller part of dough into a circle, put the filling and pinch the edges so that to obtain a "pigtail". Sprinkle the center with streusel. Bake in the oven at to 170 °C for 20-30 minutes.