How to bake “Kravets” - a hearty festive pie from Russia’s Republic of Mari El (RECIPE)
-
Loading... - Victor Golovin
- 28 Apr 2023
- 73 Views
- 0 Like
- 0 Comment
If you want to enjoy meat that’s soft and juicy, and that takes only a minimum of effort to make, then try “kravets”, a festive meat pie from the most eastern part of the European plain.
Kravets pie is a culinary gem of the Republic of Mari El, which is a Russian region located in the central part of the Volga River. Kravets or kyravets got its name from the name of another pie, karavayets. Like the karavay, it too has a round shape. The pie is prepared for holidays, as well as weddings, to welcome dear guests.
Depending on the time of year, different types of meat are used for the filling: lamb in summer, pork and beef in winter, and poultry in autumn. Hunters bake kravets with rabbit meat. Sometimes a mix of different types of meat are used as a filling. Poultry on the bone can even be used. The pie is made of unleavened dough, without yeast. It is divided into two parts and rolled out with a rolling pin. The larger part is put into a deep pan on a heat-resistant dish. In addition to the meat filling, the pie is filled with grits, most often millet, onions and a bay leaf. The grits not only make the pie saucier, but also gather the meat juices.
The stuffing is layered raw. A smaller circle of dough is placed on top and sealed tightly around it. The dough forms a cauldron, a container where the meat can cook for a long time, getting fleshy and keeping its juiciness. The peculiarity of kravets is to cook it for a long time on low heat. During 3-4 hours in the oven, the meat, onions and grits become tender and fragrant. In the olden days, it was customary to cover the dough with cabbage leaves so that it would not burn. During the time when the pie is baking in the oven, the dough becomes crispy but crumbly.
When ready, the top of the pie can be cut and then sliced into portions. The pie is eaten with a fork, and the top of the pie crust can be snacked on.
At weddings it was customary for the groom’s best man to cut the kravets into seven equal pieces, which actually is not so easy to do.
Ingredients for a 28 cm mold - 4-6 servings:
Dough:
Flour - 300 g
Eggs - 2 pcs
Sour cream 30% - 100 g
Butter - 50 g
Salt - 1 tsp
Powdered sugar - 2 tbsp
Filling:
Rabbit fillet or chicken thigh - 350 g
Onions - 2 pcs
Millet grits - 60 g
Salt to taste
Pepper to taste
Bay leaf
Preparation:
1. Wash the millet and boil for 5 minutes in salted water. Drain, rinse under cold water and dry on a towel.
2. Place all the ingredients for the dough in a processor. Mix until smooth.
3. Place the dough on a lightly floured table; form a ball and leave for 20 minutes in plastic wrap. Read More…
