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Lakumy is a national dish of Kabardian cuisine. Kabardians bake them with or without reason. They are served hot, usually with ayran or milk.

Traditionally, lacumas are rectangular, pinched in the middle (as if in the shape of a bow), but I prefer round ones.

Ingredients:

    • 1 liter of yogurt;
    • 20 grams of s alt;
    • 20 grams of sugar;
    • ten grams of soda;
    • twenty grams of dry yeast;
    • one kilo of flour;
    • half a liter of vegetable oil for frying.

    Preparation: Mix kefir with s alt and soda. Separately, mix sugar and yeast in a glass of warm water, leave for five minutes. Add the approached dough to kefir, mix and gradually add flour, then knead a stiff dough. Cover and leave for a couple of hours. Next, divide the dough into three equal parts. Then roll each one thinly into a circle and cut into squares. Heat oil in a frying pan and deep fry three lacumas at a time.

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