Mordovian Cholera

Ingredients

In this Mordovian adaptation of Cholera, we incorporate Mordovian ingredients and flavors to create a unique twist. Instead of using traditional Swiss cheeses, we use Mordovian curd cheese, which adds a tangy and creamy element to the filling. Additionally, we enhance the flavors with Mordovian herbs and spices, such as dill and coriander, to infuse the pie with a distinct Mordovian taste. We alse have the original recipe for Cholera, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1/2 cup (115g) unsalted butter, chilled and cubed 1/2 cup (115g) unsalted butter, chilled and cubed
• 2 medium potatoes, peeled and thinly sliced 2 medium potatoes, peeled and thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cups (200g) shredded cabbage 2 cups (200g) shredded cabbage
• 200g Mordovian curd cheese (tvorog) 200g Mordovian curd cheese (tvorog)
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh coriander 1 tablespoon chopped fresh coriander
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 10g)
• Carbohydrates: 32g (Sugar: 2g)
• Protein: 8g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold water gradually, mixing until the dough comes together.
2. 2.
   Add the chilled butter cubes to the dough and knead until the butter is well incorporated and the dough becomes smooth. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Roll out two-thirds of the dough on a floured surface to fit a greased pie dish. Place the rolled-out dough in the dish, pressing it gently against the sides.
5. 5.
   Layer half of the sliced potatoes, onions, cabbage, Mordovian curd cheese, dill, and coriander on top of the dough. Season with salt and pepper.
6. 6.
   Repeat the layering process with the remaining ingredients.
7. 7.
   Roll out the remaining dough to create a lid for the pie. Place it over the filling and seal the edges by pressing them together.
8. 8.
   Brush the top of the pie with the beaten egg to create a golden crust.
9. 9.
   Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is cooked through.
10. 10.
    Allow the pie to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Mordovian curd cheese (tvorog) — Make sure to use fresh and creamy curd cheese for the best flavor and texture. If Mordovian curd cheese is not available, you can substitute it with cottage cheese or ricotta.

Tips & Tricks

• For a more flavorful filling, you can sauté the onions and cabbage before layering them in the pie.
• Serve the Mordovian Cholera warm or at room temperature for the best taste and texture.
• This pie can be enjoyed as a main dish or as a side dish with a fresh salad.

Serving advice

Slice the Mordovian Cholera into wedges and serve it on individual plates. Accompany it with a dollop of sour cream or yogurt for added creaminess.

Presentation advice

To enhance the presentation, garnish the Mordovian Cholera with a sprinkle of fresh herbs, such as dill or coriander, before serving. The vibrant green color will add a pop of freshness to the dish.