Kyrgyz-style snails with onions
4 servings
60 minutes
Snails with onions in Kyrgyz style is a simple yet surprisingly delicious dish that carefully preserves the traditions of Kyrgyz cuisine. It resembles twisted rolls but has a savory filling of fried onions. The soft dough infused with the aromas of golden onions and butter gives these flatbreads a rich, warming flavor. They are cooked in a hot pan until a crispy crust forms, creating a unique combination of tenderness inside and appetizing browning outside. Snails are perfect as an appetizer or side dish to main courses, served hot and best enjoyed with fresh tea. This dish reflects the soul of Kyrgyz culinary heritage — simplicity in preparation, natural ingredients, and deep homemade flavor.
1
Heat butter in a small heavy-bottomed skillet over medium heat. Sauté finely chopped onion with a pinch of salt, stirring often, until very soft and golden-brown. Sprinkle with pepper and let cool.
- Butter: 50 g
- Onion: 2 heads
- Salt: to taste
- Ground chili pepper: pinch
2
Pour flour into a large bowl with 1/2 teaspoon of salt and make a well in the center. Squeeze the fried onion using the back of a spoon and pour all the liquid into the flour. Start kneading with 100 ml of warm water by pouring it into the well and mixing the dough with your hand. Once the dough forms, knead it for a couple more minutes. The finished dough should be soft and elastic — if it's too dry, add some water; if it's too sticky, add more flour.
- Wheat flour: 200 g
- Salt: to taste
3
Divide the dough into four equal parts, roll each thinly on a floured surface and place a quarter of the onion on top. Roll into a sausage shape, pinch the edges and spiral it with the remaining edge tucked underneath. The 'snails' should resemble twisted cinnamon rolls. Roll the 'snails' into very thin circles. Repeat with the remaining dough. The circles will shrink, so stretch them by hand before placing them in the pan.
- Onion: 2 heads
4
Heat the skillet over medium-high heat and lightly grease it with vegetable oil using a paper towel. Fry the flatbreads for 2 minutes on each side, flipping after 1 minute. They will puff up slightly and turn golden. Serve them hot, straight from the skillet.
- Vegetable oil: 100 ml