Kurnik is a Russian chicken pot pie, made with at least three fillings layered inside the dough. It was the dish of honor at most traditional Russian weddings. The symbolism of ingredients can be appreciated even today.
Kurnik was the traditional Russian wedding pie. Made with chicken, eggs and buckwheat, layered and baked inside a delicate dough — it was the dish of honor.
A display of wealth and prosperity, each ingredient also smothered in deliciously symbolic meaning. Chicken and eggs were thought to bring fertility, while flour and grain provided a solid ground for the couple to build a family.
Kurniks were baked separated for the bride and groom. In the bride’s home, the wedding pie was decorated with small figurines as a nod to a large future family. While the groom’s pie was adorned with flowers as a symbol of a cheerful and happy life.
The layers inside were another testament to a family’s financial status. Wealthier families used buckwheat and mushrooms, as well as fresh eggs and chicken. While those of more modest means used barley or other grains and root vegetables.
To adorn the pie, two types of dough were used — flaky to wrap the pie, and plain (without yeast) to mold into figurines. Blinis separated the layers inside serving as a small barrier to preserve the flavors, and as a symbol of the sun.
We like this tradition and want to share the below recipe with you! Check out what you’ll need and the how to make this rich and flavorful Russian dish.
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Makes 6-8 servings.
Prep Time: 40 minutes | Cook Time: 40 minutes