Kuban syrniki
6 servings
30 minutes
A recipe that got its name thanks to Zimin's powerful myth-making abilities. These are not syrniki at all and not Kuban at all - these are Moscow-Armenian khachapuriki, introduced into the editorial board by Irina Meglinskaya. The recipe quickly went to the people, and now you can even find a video on YouTube of how this original Cossack dish is prepared by the owner of Moscow Armenian recipes Gayane Breiova.
1
Mix the sifted flour with salt and rub it with cold butter by hand until it resembles coarse, uniform sand. If you don't want to get your hands dirty, you can use a mixer with a mixing attachment. The butter should be cold to achieve uniformity without oily lumps that can melt and harm the dough.
- Wheat flour: 400 g
- Butter: 250 g
- Salt: 1 teaspoon
2
Pour milk into the creamy-wheat sand and knead the dough. The result should be a slightly shiny lump that does not stick to hands, table, or bowl. If the dough is sticky, add more flour. The finished dough should be placed in the refrigerator for half an hour to allow the gluten in the flour to undergo necessary chemical reactions with the liquid for an elastic texture.
- Milk: 100 ml
- Wheat flour: 400 g
3
Before preparing the pie, take the dough out of the refrigerator, let it sit at room temperature for a while, roll it out, and lay it in a thin layer on the baking sheet. The thinner the layer, the better the result.
4
Grate the cheese on a coarse grater and mix it with crushed garlic and eggs. Spread this mixture evenly over the dough. The thicker the layer, the better the result.
- Russian cheese: 500 g
- Garlic: 1 head
- Chicken egg: 4 pieces
5
Place the baking tray in the oven preheated to 180 degrees for twenty to thirty minutes. Cut the finished pie into small rectangular pieces and let them cool.