Recipe: New Style Kurnik step by step with pictures | Handy.Recipes

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New Style Kurnik

Cooked Courgette in a New Manner

Time to cook: 120 minutes

Total Servings: 8

Nutritional Value

There are a lot of recipes for kurniks on this site, but I haven't found one quite like this one. This recipe was shared with me by a friend who went to a cooking class. The chef at the restaurant said that they had reworked an old recipe and adapted it to suit the tastes of a modern audience. The recipe is really good, the dough is very soft and delicious, the filling is juicy because of the added sour cream-mustard sauce and cheese. The first time I made it, I thought that the cheese would be too much, as there is so much stuff in the filling. But with cheese the Couronik was juicier and more delicious, and it was more convenient to eat it, because thanks to the cheese the layers stay well together. You should also try this version, I'm sure that you will also like it.

Author of the recipe

Ingredients for a traditional style kurnik:

For the pastry

  • Water - 250 ml
  • Yeast - 2.5 teaspoon
  • Sugar - 2 teaspoon
  • Wheat flour / Flour - 450 g
  • Olive oil - 2 tablespoon
  • Salt - 2 teaspoon

For stuffing

  • Champignons - 350 g
  • Onions (medium sized) - 2 pcs
  • Rice (raw) - 0.5 glass
  • Chicken egg - 3 pcs
  • Greens (Onions, dill, parsley) - 1 bunch.
  • Chicken shank - 800 g

For pancakes

  • Kefir - 500 ml
  • Chicken egg - 1 pc
  • Soda - 1 teaspoon
  • Sugar - 2 tablespoon
  • Salt - 0.5 teaspoon
  • Vodka - 3 tablespoon
  • Water - 100 ml
  • Wheat flour / Flour - 225 g
  • Olive oil - 1 tablespoon


  • Sour cream - 150 g
  • Mustard - 1 teaspoon
  • Salt - to taste
  • Black pepper - to taste
  • Lemon juice - 1 tablespoon
  • Hard Cheese (Grate on coarse grater) - 150 g
  • Egg yolk (for greasing) - 1 pc
  • Milk (for greasing) - 1 tablespoon
  • Sesame (optional) - 1 teaspoon

How to cook chicken pot in a new way step by step with photos

Dilute the yeast in 250 ml of warm water, add 2 teaspoons of sugar, let stand for 10 minutes.

After 10 minutes a foamy cap of yeast appears. Proceed to prepare the dough.

Pour 450 grams of flour into a bowl, add 2 teaspoons of salt.

Make a well in the center of the flour hill and pour out the yeast liquid.

Knead the dough, then add the olive oil and knead again. The dough will be a little sticky at first, but when you knead it well it becomes smooth and pliable. I kneaded it in a food processor with the "hook" for about 10 minutes.

This is how the dough looks after a 10 minute kneading time.

We cover the dough with a damp towel and leave it in a warm place for about 30 minutes.

Prepare the sour cream and mustard dressing. Take 150 grams of sour cream, add 1 teaspoon of mustard and lemon juice, salt and pepper to taste. Stir until smooth.

Make first stuffing with rice, eggs and greens. Rice is washed well and boiled until tender, then drain it, rinse with clean water and let it drain well. Dice eggs. Rinse greens, dry with paper towel and also finely chop them. Add chopped eggs, parsley, sour cream-mustard dressing and black pepper to cooled rice. Stir.

Make chicken stuffing. Boil chicken shanks in water for 30-40 minutes with onion, black pepper, bay leaf and salt. Let cool down completely in the broth, it makes the meat juicier. Separate flesh from bones and cut into small cubes.

Add sour cream-mustard dressing to the meat and season with black pepper to taste.

Prepare third filling (mushroom). Dice 2 onions and mushrooms.

Sauté the onion until transparent in vegetable oil. Fry mushrooms in a separate pan for a while. Add lightly fried onion, salt and black pepper and bring to boil. Cool stuffing.

Let's proceed to making pancakes. For a cake cake I always make pancakes on kefir, they are very thin, juicy and delicious, and that's what we need. Whisk the egg with sugar, add the vodka and whisk again.

Pour in the kefir, add salt, beat again.

Gradually add flour sifted with baking soda and mix on low speed. Let the dough stand for 10 minutes.

After 10 minutes add 100 ml of hot water, beat again at a low speed with a mixer. Add olive oil and whisk by hand until smooth.

Bake the pancakes in an oiled pan as usual on both sides. We will need 8 pancakes for the Couronix.

Now let's assemble the kurnik. We take our warmed up dough, which looks like this.

We divide the dough into two parts. Roll out a slightly smaller portion under the base of the pie.

Place the first thin pancake in the center on the floured dough. Grease the pancake with sour cream-mustard dressing.

Spread evenly half of egg-and-rice stuffing on top, sprinkle with grated cheese.

Spread out the second pancake, smear it with sour cream-mustard dressing, spread half of the chicken stuffing on top and sprinkle with grated cheese.

Then cover with the third pancake (we won't spread it with sour cream dressing, as the mushroom stuffing is not as dry as the first two), put half of the mushroom stuffing on the pancake, again sprinkle some grated cheese on top. Again cover the pancake and repeat the whole thing in the same order, pressing down a little with your hands for each layer. The last layer we have will be the pancake (it doesn't need to be covered with sour cream dressing).

Roll out the second piece of dough and cover the pie with it.

Leftover dough can be used for decorations.

Put the cake in a preheated oven at 180°C for half an hour. Meanwhile mix egg yolk and 1 tablespoon of milk.

After half an hour we take out our kurnik and smear our pie with yolk mixture, sprinkle with sesame seeds. Put it in the oven for 10 minutes more.

Here is how we get our kurnik.

And here is its juicy slice. Enjoy!!

Nutritional Value:

Whole Dish:
6047.6 Calories
350.9 g
226.6 g
651.9 g
Per Serving:
756 Calories
43.9 g
28.3 g
81.5 g
165.2 Calories
9.6 g
6.2 g
17.8 g

Salt, Black Pepper, Flour, Hard Cheese, Wheat Flour, Greens, Lemon Juice, Sugar, Onions, Olive Oil, Sour Cream, Rice, Chicken, Mustard, Water, Milk, Chicken Eggs, Sesame, Mushroom, Champignons, Kefir, Chicken Shank, Bread, Yeast, Soda, Egg Yolk, Vodka, Dough, Pies

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