Kefir dough chicken
6 servings
60 minutes
Kurnik made from kefir dough is a traditional Russian pie that embodies the coziness of home cooking. Its history dates back to ancient Rus, where it was a symbol of celebration and abundance. In this version, the dough is kneaded with kefir, giving it softness and lightness. Inside are tender pieces of chicken soaked in juice, creating a harmonious blend of flavors. Melted margarine makes the dough particularly crumbly, while added onion enhances the meaty aroma. This pie is perfect for family dinners and celebrations; it can be served as a standalone dish or with savory sauces. Due to its simplicity and rich flavor, kurnik remains a beloved treat that brings people together at the table.
1
Cut the chicken into portion pieces about 3x3 cm, season with salt and pepper, and you can add onion sliced into half rings.
- Chicken: 1 kg
- Salt: pinch
2
Melt the margarine.
- Margarine: 125 g
3
Add kefir, salt, baking soda, egg, and flour to the melted margarine.
- Margarine: 125 g
- Kefir: 0.5 glass
- Salt: pinch
- Soda: 1 teaspoon
- Chicken egg: 1 piece
- Wheat flour: 500 g
4
Knead a stiff dough (the dough should come away from the hands).
5
Divide the dough into two parts 1:2. Roll out the larger part into a pancake and place the prepared chicken on it.
- Chicken: 1 kg
6
Roll out a pancake from the smaller part and cover the pie. Make a hole in the center.
7
Cook in the oven at 180–200 degrees for 1 hour.
8
The pie is ready when the juice inside becomes clear.