Nakrepok (old Russian pie)

Nakrepok (old Russian pie)

Category: Bakery products

Kitchen: Russian

Ingredients
Flour	800 gr.
Light beer (milk or kefir can be used)	1.5 tbsp.
Butter (better ghee)	100-110 gr.
Fat sour cream	6-7 st. l.
Pressed yeast	30 gr.
Granulated sugar	1 tbsp. l.
Salt	0.5 tsp
Red fish (lightly salted)	300 gr.
Chicken egg	4-5 pcs.
Rice	100 g
Leeks (can be onions)	1 PC.
Greens	taste
Spices	taste
Milk	for soaking

Cooking method

• 
• This forum already has recipe Biscuit, but I decided to publish my own version, which is passed down from generation to generation in our family.
• Since Nakrepok is not just a delicious cake, it is a sacred food. But more on that later.
• I immediately apologize for the quality of the photos. The camera is old and has a little trickery.
• But, believe me, the cake turns out to be very beautiful. And delicious.
• So, first we take a salted fish, cut it into thick enough plates and set it to soak in milk. If the fish is salty, then soaking can last up to a day. In this case, the milk must be changed several times. If the fish is lightly salted, then 4-6 hours will be enough. Why can't we take raw fish right away? It's all about the consistency. In a salted fish, the structure will be denser at the exit. But be sure to soak. Soaking will give tenderness and juiciness. It's better to take the fish fatter, but oddly enough I love the char in this pie.
• 
• We put a dough of warm beer, sugar, yeast and a handful of flour. Add salt to the sifted flour, then stir in the risen dough. We take white wheat flour. It was she who was considered festive in Russia. We add it gradually. At the end of the batch, put a soft butter crumbled with a knife (80g) and sour cream (4 tbsp. L.). The dough should not be very steep.
• 
• We put it in a warm place. At this time, we are busy with the filling.
• We make a decoction of our favorite spices. I took oregano, black pepper and bay leaves.
• 
• Let it boil a little, filter it and cook the rice in it until tender. I do not salt the broth. We have enough salinity from fish and dough, but if someone likes it, then you can add a little salt.
• The rice should be crumbly.
• We put boiled eggs. If we have onions, then we cut them and fry them in vegetable oil. If the leek, then just chop. Finely chop the greens. But you can do without this item. In the notes I will indicate which ingredients are required and which are not.
• We take out the dough, knead. We spread it on the form.
• 
• Then we take rice and, as it were, crush it into the dough. Bumpers should appear, which with the laying of each new layer will grow higher and higher.
• 
• Then sprinkle with herbs. I have dill.
• 
• Lay out a layer of thickly cut eggs. We cut them into circles, not crumbling.
• 
• Do not forget to press each layer of filling into the sides. But we are not very zealous, so as not to violate the integrity of the test.
• On top, I spread thinly sliced ​​butter. Then a layer of onions.
• 
• We spread the fish overlapping. Why overlap? So that when baking, no cracks are formed between the slices of fish.
• 
• Then slightly pull the sides over the cake.
• 
• We decorate it with fish-shaped pies. Pies are usually made as much as a mother's children or a grandmother's grandchildren. I have two of them, so I have two fish. I cut the gills, scales, eyes, lips with ordinary scissors. Ponytails and fins - with a knife.
• 
• Then I pour the cake with a mixture of egg and sour cream. To make the cake more beautiful, it is better to grease the dough with an egg, but I greased it with a sour cream-egg mixture.
• 
• I put it in the oven. Convection mode at 170 degrees.
• The cake is heavy due to the large amount of filling.
• 
• Angela for you at your meal!

Note

And now a little about the pie. Its name comes from the word nakrepa, i.e. glutton. By the way, in our area it is still in use.
The pie was considered a symbol of wealth and prosperity.
As we were guessing what the year would be from Easter cakes, we watched the same on Nakrepka. If the fish has not cracked, the plates have not moved away from each other, then there will be happiness and prosperity in the house.
Bread baked for big holidays. With good thoughts and prayers. It was this cake that I baked for the second birthday of my granddaughter Arishka. Let her have a happy and prosperous life. One of the fish swimming on this cake is hers.

The bindings must have been round. She personifies the Sun.
There are obligatory ingredients in the baking - these are red fish, cereals and eggs. The rest of the additives depend on your taste and imagination.
The eggs represent the sun. Expensive fish and cereals are a symbol of prosperity and wealth.
Only red fish is taken. Groats can be any. But rice (or Saracen grain) used to be expensive in Russia. And therefore, it is with him that Nakrepok is considered the best. I tried to do the same with Buckwheat Nakrepok. Delicious. But then you definitely need to add fried carrots and onions.
The pastry dough can be any yeast dough, but always rich. And not flaky.
Purely visually, the cake seems to consist of almost one dough. But this impression is deceiving. By the way, my grandmother called such pies loaf. There is a lot of filling in this pie. The dough is thin on the bottom and sides. And only on top does it lie at ease. By the way, this top piece could not be finished, but given to the cattle, so that it would be healthy and reproduce well.

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Leftover dough can be refrigerated until the next day. But I make fish cakes out of it. I take the fish already boiled. The filling also includes onions and sour cream. So to speak, a lightweight version.
We take the dough, roll out a small cake.

We put the filling, form something like dumplings.

We twist into roses.

We put them in a frying pan. Let's distance.

We bake.

[Irina]

Irina, wonderful cake 🔗

[toffee]

toffee, Irina! What an extraordinary cake! : a-kiss: And such an amazing excursion into the history of the origin of the pie! : girl_claping: A very tempting recipe, but it's scary to do this: suddenly it won't work ...: girl_cleanglasses: I feel that the cake is very tasty and satisfying

Great cake - delicious, beautiful! And the story of this cake is very informative, I will definitely try to make it.
The next day there were pies, I'm sure they are just as tasty, but how many days can such a dough be stored in the refrigerator?

[Irina]

Irinawhat a cake!
And very informative.
Thank you

[toffee]

toffee,
Irina, thank you for sharing family recipes! I have never met such interesting ones anywhere. Peace to your home!

And I'll sit down with the praises.
A very interesting recipe. One of those that will certainly pull you to repeat.
Irisha, thanks! I drag it to bookmarks, hoping to try the recipe soon.

Girls, thank you very much for your kind words !!!!

but it's scary to do that: suddenly it won't work ...

In fact, it is not difficult to prepare. The usual yeast semi-open cake. With a rich filling.
From the series: the eyes are afraid - the hands do.
The dough is simple to work with, so be sure to try it.

How many days can such a dough be stored in the refrigerator?

To be honest, I don’t know. I didn't keep it for more than a day.
For a long time, I usually can keep the uncooked dough in the refrigerator. It gets even better after that.
And the butter, it seems to me, should not be left there for a long time ... Although, who knows ... I have not tried it.

I will try to do it without fail if the opportunity comes up ..)) thanks !!!

[Irina]

Irina, Thank you! It was interesting to get to know your family pie.
I bookmark it, I will definitely do it.

Girls, thanks for the kind feedback !!!

It was interesting to get to know your family pie.

This is not really a family recipe. This is a cake that is baked in our area.
But, to be honest, we have forgotten this (and not only this) recipe in our region. Our family in this regard is some kind of mastodon.
We love old recipes. I am thinking of putting them all here gradually. You never know what can happen ... Let these dishes not disappear with us. People have a short memory, unfortunately.
Yes, and on the Internet, I often see that the recipe seems to be correct (ingredients), but, here, the technique of execution is far from the original. And sometimes it is the little things, the subtleties that play an important role. A different taste is obtained at the exit.

[Irina]

Irina, thanks for the interesting cake and story

Irina, I want to bake a pie. Two questions.
1. Is beer better for recipe authenticity?
2. What is the size of the cake pan with this amount of dough?

1) No, beer is optional. You can use milk or kefir. But kefir should not be sour.
The dough, in general, can be any rich yeast dough.
2) I bake in my granny's cast iron skillet. The diameter is about 27-30 centimeters. But the dough also remains for pies, which I bake in the same frying pan.
You can improvise with this cake. Only three main fillings are important: salted fish soaked in milk, eggs and cereals. The rest is a matter of taste.

[toffee]

toffee, Irina, awesome pie, and thank you story !!!! I'm taking it to my piggy bank :-)

I realized thanks!

[Irina]

Irina, a very interesting and delicious recipe! With a fish!
I will definitely try to cook! Necessarily!
Amazingly rich and generous cake!
Thank you!

I'm glad I liked the recipe. Bake and eat to your health!
I'll put Nakrepok on the New Year's table. Let it attract good luck and prosperity to the house.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Irochka, congratulations! she missed the recipe for being busy. and now I read it with pleasure and took it to the bookmarks. I was especially pleased that char can be used. thank you dear!

Irina, congratulations on your victory!

[Irina]

Irina, congratulations on the medal!

[toffee]

toffee, Irisha with Victory and Myadalka!

[Tumanchik]

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Thank you very much!!! I am very pleased!!!
Tumanchik, Irina, mirtatvik, Tatyana, gala10, Galina, Trishka, Ksyusha, girls, thank you for your congratulations !!!

[Irochka]

I also heartily congratulate you on your well-deserved victory!
The cake is amazingly wonderful!
Hearty, chic, kind!
Irochka, with Victory !!!

[Rituslya]

Rituslya, Rita, thank you very much !!!!

[toffee]

toffee, Uraaa! Nakrepok won! : girl_claping: Congratulations from the bottom of my heart! : a-kiss: This recipe deserves an award!

[toffee]

toffee, Irina, Congratulations on the victory! With a medal!
Nice pie! Delight!

[Irina]

Yes, the cake is great! We are glad about his victory and his native Russian roots! Irina, Congratulations!

Girls, I do not understand how the side will appear (which means "press the filling into the dough and the side gets higher and higher"), and then it stretches and wraps itself up.
Yeast dough tends to decrease in size right before our eyes. You pull it ... ,, and it takes on its original shape as before stretching.
I have a perennial cake decorating problem

Girls, I do not understand how the side will appear (which means "press the filling into the dough and the side gets higher and higher"), and then it stretches and wraps itself up.

First, we make a cake. Plump enough. The diameter of the form or slightly less. Put the filling in the middle. A small hill. We begin to press the filling into the dough with our fingers. At the same time, we sort of scatter the pea. From the center. Then closer to the edges. Then right to the sides.
When we put the next layer of filling, then again we crush it. And we do this with all layers.
The sides themselves will start to stick out. The dough is the most tender. It goes up by itself.
And then we slightly pull them to the center and, as it were, wrap them up a bit and pinch them a little.
I explained chaotically. Storytelling is not my strong point. But I tried my best.
If even now it is completely incomprehensible, then do not hesitate - I will try to explain the technology in other words. It's actually very simple.

[toffee]

toffee, everything is clear ..... theoretically .. Thank you, I'll try

[Irina]

Irina, just now I saw that the recipe was primed. CONGRATULATIONS 🔗

[kuzea]

kuzea, Tatyana, Anatolyevna, Antonina, Ilmirushka, Ilmira, Albina, girls, thank you very much for the kind words !!!

[toffee]

toffee, Irisha with a medal for you !!!

[toffee]

toffee, Irina, please tell me, you write that the dough remains for the pies, but how to determine how much dough should be taken for the pie?