Moscow Kuraga Esfiha

Introduction

The Moscow Kuraga Esfiha is a delightful fusion of Middle Eastern and Russian culinary traditions. This unique pastry dish combines the rich flavors of the Middle East with the comforting pastry textures enjoyed in Russia. Esfiha, also known as sfiha, is a popular Middle Eastern meat pie, and this variation incorporates elements of Russian cuisine, specifically the use of kuraga (dried apricots), to add a surprising sweetness to the savory filling.

Originating as a staple snack among immigrants, the Moscow Kuraga Esfiha allows you to indulge in a global gastronomic journey within each bite. Ideal for festive gatherings or a hearty snack, this dish evokes warmth and richness reflective of its cultural origins.

Ingredients

• Kuraga (dried apricots) - 1 cup
• Minced lamb - 500g
• Onion, finely chopped - 1 medium
• Garlic clove, minced - 2 cloves
• Pine nuts, lightly toasted - 1/4 cup
• Olive oil - 2 tablespoons
• Ground cinnamon - 1 teaspoon
• Ground allspice - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Flour - 3 cups
• Active dry yeast - 1 packet (7g)
• Sugar - 1 teaspoon
• Warm water - 1 cup
• Yogurt - 1/4 cup
• Egg - 1, beaten

Preparation

Prepare the Dough

1. In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit until frothy, about 10 minutes.
2. In a large mixing bowl, combine the flour, salt, and yeast mixture. Add the yogurt and knead until a smooth dough forms.
3. Cover the dough with a damp cloth and let it rise in a warm place for about an hour or until doubled in size.

Prepare the Filling

1. In a pan, heat the olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.
2. Add the minced lamb, pine nuts, ground cinnamon, and allspice. Season with salt and black pepper. Cook until the meat is browned.
3. Add the soaked kuraga and stir well. Remove from heat and let cool.

Cooking Process

Assembling the Esfiha

1. Preheat your oven to 200°C (392°F).
2. Punch down the dough and divide it into equal-sized balls. Roll each ball into a thin circle on a floured surface.
3. Place a spoonful of the lamb and kuraga filling in the center of each dough circle.
4. Fold the edges of the dough around the filling, pinching to form a triangular shape, leaving the filling slightly exposed in the center.
5. Place the esfiha on a baking sheet lined with parchment paper. Brush each with the beaten egg for a golden finish.
6. Bake in the preheated oven for 15-20 minutes or until the dough is golden brown and cooked through. Use a cooking timer if necessary.

Serving Suggestions

Enjoy the Moscow Kuraga Esfiha warm, either as an appetizer or paired with a side salad for a heartier meal. The balance of savory and sweet flavors makes it a versatile dish suitable for various occasions.

This dish pairs wonderfully with a refreshing yogurt dip or mint tea, enhancing the aromatic elements of both Middle Eastern and Russian cuisine.

Conclusion

The Moscow Kuraga Esfiha is an extraordinary showcase of cross-cultural culinary inspiration. With the unexpected addition of kuraga, this dish invites you to savor the unique combination of flavors and techniques from two distinct culinary traditions. Prepared with heart and enjoyed with appreciation, this dish brings a touch of the exotic into everyday life.