In the process of creating the first Ukrainian “Road of Wine and Taste” I met a lot of interesting people who cherish the gastronomic culture of the region as a precious treasure. All these people, so different and interesting, became part of my gastronomic tour to Bessarabia, where each of them demonstrates their talent and love for this land. Tatiana Dukova is a well-known collector of the enographic heritage and ancient Bessarabian recipes in the region. And also, a skilled baker and a hospitable hostess. Each of our tours has a culinary master class, where we learn how to cook Bessarabian cuisine. Tatiana holds it in the cosy kitchen of her house. I want to share with you one of my favourite Tatiana’s recipes: Krinichansky booki.
In the process of creating the first Ukrainian “Road of Wine and Taste” I met a lot of interesting people who cherish the gastronomic culture of the region as a precious treasure. All these people, so different and interesting, became part of my - Prep time: 40 minutes + 30 minutes’ proving
- Cook time: 40-60 minutes
- Serves: 10-12
- Difficulty: medium
- Course: pastry
- Cookware: rolling pin, round baking dish 40 cm
- Cuisine: Bessarabian
Ingredients
For the dough:
- 500 g flour
- 6 g dry yeast
- ½ tsp salt
- 2 tsp sugar
- 1 tbsp sunflower oil
- warm water⠀
For the filling:
- 150 g bryndza / sheep cheese / feta
- 150 g small curd cottage cheese
For the sauce:
- 3 small eggs
- 250 ml milk
- 100 g sour cream
- lard or butter for greasing
Cooking method
Step 1
Sift flour into a large bowl. Add yeast, salt, sugar and stir. Pour vegetable oil and warm water into the dry mass. Add enough water to knead a soft elastic dough. Cover the bowl with a towel and leave the dough to prove in a warm place for 20-30 minutes.
Step 2
Heat the oven to 180°C. Mash cheese in a small bowl, add cottage cheese and stir. Beat eggs into a high container, whisk lightly, add milk and sour cream, and mix until smooth. Grease a baking dish.
Step 3
Divide the dough into four equal parts. Lightly sprinkle the working surface with flour. Roll each piece about 0.3 cm thick and cut into 5 cm wide strips. Put the filling in the centre of each strip. Pinch the dough and cut into 3 cm pieces. Place booki along the backing dish in a form of a circle. Pour the egg-milk mixture over the booki and bake for 40-60 minutes.
My tips and tricks:
The word “booki” in the Old Bulgarian language means pieces. You can cook booki not only with bryndza and cottage cheese, but also with other fillings: stewed cabbage, pumpkin, urda with herbs. I serve booki warm along with fragrant honey and black tea – this is how children and women like to eat them in our villages. Men usually replace honey and tea with Bessarabian homemade red wine.
- 500 g flour
- 6 g dry yeast
- ½ tsp salt
- 2 tsp sugar
- 1 tbsp sunflower oil
- warm water
- For the filling:
- 150 g bryndza / sheep cheese / feta
- 150 g small curd cottage cheese
- For the sauce:
- 3 small eggs
- 250 ml milk
- 100 g sour cream
- lard or butter for greasing
- Sift flour into a large bowl. Add yeast, salt, sugar and stir. Pour vegetable oil and warm water into the dry mass. Add enough water to knead a soft elastic dough. Cover the bowl with a towel and leave the dough to prove in a warm place for 20-30 minutes.
- Heat the oven to 180°C. Mash cheese in a small bowl, add cottage cheese and stir. Beat eggs into a high container, whisk lightly, add milk and sour cream, and mix until smooth. Grease a baking dish.
- Divide the dough into four equal parts. Lightly sprinkle the working surface with flour. Roll each piece about 0.3 cm thick and cut into 5 cm wide strips. Put the filling in the centre of each strip. Pinch the dough and cut into 3 cm pieces. Place booki along the backing dish in a form of a circle. Pour the egg-milk mixture over the booki and bake for 40-60 minutes.