If you try to ask people in different regions what a kurik is, you, most likely, will be surprised. In the south, a coop is called a coop. In the central regions and in the north of the country, the kurik is a pie. How is this dish different from other pies so much that it got its own name? Firstly, such a pie was considered a ritual and served for a wedding, symbolizing the rich life of the newlyweds. Secondly, the kurik had a special - dome-shaped - as opposed to flat, tall, puffed, pies and open pies. Thirdly, the kurik was necessarily richly decorated with ornaments, which were made from pieces of dough. Finally, the kurik had several layers of stuffing: boiled croup, meat, mushrooms or vegetables - between which paked specially baked pancakes. Today, a pie filling can be any: chicken meat, duck meat, geese, pigeons, grouse and partridges, beef and mutton, mushrooms and much more can be used to make a kurik. Want to learn how to cook a kurik?
Stage one. Pancakes
Preparing even the simplest kurnik is not an easy process, requiring a lot of skill and time. First you need to bake pancakes. They can be on milk or on water. Mix 1 egg, 1 teaspoon of sugar, a pinch of salt. Whisk well, pour in about half a liter of milk or water (you can half-and-half), gradually add the sifted flour to make a pancake batter (about one and a half cups). Add 4 tbsp. spoons of vegetable oil, mix well and in a heated frying pan, greased with a slice of fat, fry the pancakes. They should be pretty tight, lace pancakes do not suit.
Stage two. Dough and stuffing
While the pancakes are cooling, knead the dough. Cornice from yeast dough is easier to prepare. To do this, pour 30 g of dry yeast with a glass of warm water, add art. a spoonful of sugar, stir well. After 10 minutes, pour this mixture with 300 g of sifted flour, knead the dough. Let him come up. In the meantime, prepare the filling. If you want to get a really delicious curry, use 4-5 layers: potatoes, meat, mushrooms, onions, eggs. You can cook a kurik with meat, combining, for example, chicken meat, veal and mutton or poultry meat and game. You can cook and lean version - a kurik with potatoes and mushrooms. For the filling, peel the potatoes and cut them into thin plates, cut the meat into thin long slices or pass through a meat grinder with a large nozzle. The onions can be laid and raw (finely chopped) and slightly salted with oil. Mushrooms can be used as raw - they must be slightly extinguished and cooled, and salty.
Stage three. Assembly
So, everything is ready, but it's still unclear how to make a kurik out of all this. First, divide the dough into 2 unequal parts: roll the dough into a cake with a diameter slightly larger than the shape in which you will bake the cake. On the dough, put the first stuffing, for example, finely chopped chicken. Cover with a pancake. Lay out the second stuffing - finely chopped boiled eggs with greens. Cover with the second pancake. The next layer is onions stewed in butter, again pancake, then mushrooms. Roll out most of the dough into a circle, make small cuts on the sides (it's like a sun or a flower). Cover the cake and patch the edges. The kurik is baked on a slow fire for a long time - about an hour.
Festive option
Kurnik can be a real decoration of the festive table, if the dough is cooked with butter and milk. You can cook kurik on kefir or whey. Pancakes are fried the same way as in the previous recipe, but the dough is prepared differently. Melt a pack of butter, add a pinch of salt and poured soda lemon juice. Pour a half cup of fatty yogurt, add as much flour to make a smooth dough. It is better to use a low-fat filling for such a pie.
Little different from the previous recipe kurikika from puff pastry - just instead of yeast dough or dough on kefir, use puff. The cake will turn crisp and crumbly, but remember that the puff pastry should be carefully rolled out, and it stretches worse, so take it with a margin.