Gubadiya (Bashkir Layered Pie) Recipe

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup sour cream
• 1 large egg
• 1/2 tsp fine sea salt
• 1 lb boneless lamb shoulder, cut into 1/2-inch cubes
• 1/2 cup short-grain rice, rinsed
• 1/2 cup dried apricots, chopped
• 1/3 cup golden raisins
• 1/2 cup cooked quail eggs, peeled and halved
• 1/2 cup fresh dill, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup farmer's cheese, crumbled
• 1/2 cup clarified butter (ghee), melted
• 1/2 tsp ground black pepper
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp ground cardamom
• 1 egg yolk (for egg wash)
• 1 tbsp heavy cream (for egg wash)

Gubadiya Instructions

1. In a large bowl, combine the all-purpose flour and fine sea salt. Add the cold, cubed unsalted butter and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Add the sour cream and one large egg to the flour-butter mixture. Mix with a fork until the dough just comes together, then knead gently by hand until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. While the dough chills, place the rinsed short-grain rice in a small saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes, then drain and set aside to cool.
4. In a large bowl, combine the cubed lamb shoulder, cooked rice, chopped dried apricots, golden raisins, halved cooked quail eggs, chopped dill, chopped parsley, crumbled farmer's cheese, ground black pepper, ground coriander, ground cumin, and ground cardamom. Mix thoroughly to evenly distribute all ingredients.
5. Pour the melted clarified butter (ghee) over the filling mixture and stir well to coat all components. Taste and adjust seasoning if needed.
6. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Remove the dough from the refrigerator and divide it into two portions, one slightly larger than the other. On a lightly floured surface, roll out the larger portion into a 12-inch circle about 1/4-inch thick.
8. Transfer the rolled dough to the prepared baking sheet. Spoon the filling evenly over the center, leaving a 1-inch border around the edge.
9. Roll out the smaller portion of dough into a 10-inch circle. Place it over the filling. Fold the edges of the bottom dough up and over the top, pinching and crimping to seal the pie securely.
10. In a small bowl, whisk together the egg yolk and heavy cream. Brush the top and edges of the pie with the egg wash for a glossy finish.
11. Use a sharp knife to cut a small steam vent in the center of the pie.
12. Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and cooked through.
13. Remove the pie from the oven and let it cool on the baking sheet for at least 20 minutes to allow the filling to set.
14. Once cooled slightly, slice the gubadiya into wedges and serve warm or at room temperature.