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Grissini with garlic butter
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Gubadia with a court
How to cook Gubadia with a court
Step 1
For the dough, bring the margarine to room temperature. Sift the flour with a slide, make a depression in it, add the egg, margarine, salt and sugar there. Knead an elastic, non-tight dough, cover and put in a cool place for 20-30 minutes.
Step 2
For the filling: bring 600 ml of drinking water to a boil, salt, add the rice and cook until al dente, about 14 minutes. Throw in a colander, rinse. From the finished rice, set aside 1/6 part, about 30 g.
Step 3
Sort the raisins and soak in hot water for 20 minutes, dry. Mix the raisins with the bulk of rice (about 150 g), 20 g of sugar and warmed ghee.
Step 4
Hard-boiled eggs, peel and grate on a coarse grater. Kort mix with 10 g of sugar.
Step 5
For the streusel, rub the flour with the butter into crumbs.
Step 6
Divide the dough into two parts: one third and two thirds. Roll out most of the dough into a circle, put it in a 22-24 cm diameter mold. Lay on the dough in layers: set aside 30 g of rice, cork, prepared mixture of rice with raisins and the last layer of grated eggs.
Step 7
Roll out a smaller part of the dough into a circle, put it on the filling, pinch the edges so that you get a “pigtail” seam.
Step 8
Sprinkle the center with streusel. Bake in an oven preheated to 170°C for 20-30 minutes.
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