Pomeranian roe
2 servings
30 minutes
Pomor kozuli are ancient Slavic ritual bread that has been made for centuries in the northern regions of Russia. Its history dates back to times when people created edible animal figurines as symbols of luck, fertility, and protection. The main ingredient is rye flour, giving the baked goods a rich, slightly tangy flavor. Kozuli acquire a dense, crispy texture due to repeated baking and boiling, making them resemble ceramic figurines. The taste is simple but rich in natural notes of rye bread, and their shapes resembling deer and other animals carry special cultural significance. They were gifted during holidays and used in rituals; today they remain a unique culinary heritage of the Russian North.
1
Gradually add flour to the water and knead a stiff dough. Salt it.
- Rye flour: 500 g
- Water: to taste
- Salt: to taste
2
Knead the dough very thoroughly. Make a sausage out of it.
3
You can let the test sit overnight, and it can be kept in the fridge longer.
4
Before molding, the dough needs to be softened and cut into small pieces.
5
Mold a deer-figure by gradually pulling out the head, legs, and antlers from the main piece.
6
Bake in the oven for 1 hour, then dip in boiling water, bake for another 20-30 minutes. Repeat blanching and baking several times until the kozuli are hard and glossy. Cool down.