| It seems that most Americans think that Russian food is limited to
borsht, black bread and vodka. But Russia is a huge continent filled with
a wide variety of foods and flavors! Two of my favorite foods I tried
there were phirozki, (small turnovers typically filled with potatoes, meat
or cabbage) and khachapuri (cheese filled flatbreads).
I first tasted phirozki and khachapuri when I was in Russia in
1997. A new friend and I stopped into a shop and ordered phirozki filled
of meat and cabbage. She and I sat and ate the phirozki on a sunny street
corner while watching young girls with mini skirts and platform shoes,
babushki (old women) with their dark clothing and sturdy leather shoes and
gypsies with their colorful outfits walk by. I fell in love with
khachapuri during that trip, too. Such an experience!
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Mushroom and Sour Cream Phirozki
In February 1998, I entered this phirozki recipe in a cooking
contest sponsored by the Winfield Courier. This recipe got me first place
in the ethnic category. I'm also including my favorite recipe for
khachapuri. Both recipes are based from my favorite Russian cookbook,
"Please to the Table" by Anya von Bremzen and John Welchman. Other good
Russian cookbooks include: "A la Russe" by Darra Goldstein and "Russian
Cookbook" by Lynn Visson.
- 1 bag frozen bread roll dough (I use whole wheat)
- 2 Tbsp butter
- 2 lbs fresh mushrooms, chopped into 1/2 inch pieces
- 1-1/4 C finely chopped onions
- 1 C sour cream (NOT non-fat or low fat)*
- 1-1/2 Tbsp dried dill (or 3 Tbsp fresh)
- 1/2 tsp nutmeg
- 1 tsp salt
Directions:
Thaw the bread dough.
Saute the onions until clear. Add the mushrooms and cook another 5
minutes. Remove from heat. Combine sour cream with salt, dill and nutmeg.
Stir until combined. Add to the mushroom/onion mixture.
Roll out each roll until it is a circle about 1/4 inch thick.
Place about 3 tablespoons of filling in the center of the dough. Fold in
half and pinch to seal edges.
Bake in a 350 degree oven for 20 - 25 minutes.
Phirozki can be frozen and reheated in a 325 degree oven for 20 - 25
minutes.
*non-fat and low-fat dairy products are not meant for cooking. When the
fat is removed, it is replaced with gums which just become a gooey mess
when heated.
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Khachapuri
Normally khachapuri is a cheese filled flatbread about the size of a
pita. I do mine a little differently, doing it in the zakuski (appetizer)
style.
- 1 bag frozen bread roll dough (I use white)
- 10 oz mozzarella cheese, grated
- 8 oz feta cheese, crumbled
- 6 oz cottage cheese
- 1 egg
- dill or rosemary
Directions:
Combine cheeses and egg in a blender and blend until smooth.
Roll each dough roll into squares about 1/4 inch thick. Place one
tablespoon of filling in the center of each square. Pinch the corners to
make four walls around the filling. Top with herbs.
Bake in a 375 degree oven for 20 - 25 minutes. Let cool for 15
minutes before serving.
Khachapuri may be frozen and reheated in a 375 degree oven for 20 minutes.
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