Yamal-style Stuffed Hurka

Ingredients

In the original Hungarian Hurka, the filling typically consists of ground pork, rice, and various spices. However, in this Yamal-style adaptation, we incorporate local ingredients and spices to infuse the dish with the flavors of Yamal cuisine. The casing may also differ, as Yamal cuisine often uses natural casings made from reindeer intestines. We alse have the original recipe for Hurka, so you can check it out.

• 500g (1.1 lb) ground reindeer meat 500g (1.1 lb) ground reindeer meat
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried dill 1/2 teaspoon dried dill
• 1/4 teaspoon ground coriander 1/4 teaspoon ground coriander
• Natural reindeer intestine casings (or alternative casings) Natural reindeer intestine casings (or alternative casings)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground reindeer meat, cooked rice, chopped onion, minced garlic, salt, black pepper, dried thyme, dried dill, and ground coriander. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Rinse the natural reindeer intestine casings thoroughly and soak them in cold water for 30 minutes to remove any excess salt.
3. 3.
   Using a sausage stuffer or a piping bag, fill the casings with the meat and rice mixture, tying off the ends securely.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Add the stuffed Hurka and cook until golden brown on all sides, turning occasionally.
5. 5.
   Once cooked, remove the Hurka from the skillet and let it rest for a few minutes before slicing.
6. 6.
   Serve the Yamal-style Stuffed Hurka warm, either as a main dish or as part of a traditional Yamal feast.

Treat your ingredients with care...

• Reindeer meat — If reindeer meat is not available, you can substitute it with lean beef or venison for a similar flavor profile.
• Natural casings — If you cannot find natural reindeer intestine casings, you can use synthetic sausage casings or even shape the mixture into patties instead.

Tips & Tricks

• To enhance the flavors, you can marinate the ground meat with Yamal spices overnight before mixing it with the other ingredients.
• Serve the Yamal-style Stuffed Hurka with lingonberry sauce or cranberry jam for a delightful sweet and tangy contrast.
• If you prefer a spicier version, add a pinch of chili flakes or cayenne pepper to the meat mixture.

Serving advice

Yamal-style Stuffed Hurka is best served hot, either as a main course accompanied by traditional Yamal side dishes or as a part of a festive meal. Slice the Hurka into thick rounds and arrange them on a platter, garnished with fresh herbs for an appealing presentation.

Presentation advice

For an authentic Yamal presentation, serve the sliced Hurka on a bed of wild rice or buckwheat groats. Decorate the platter with sprigs of fresh herbs, such as dill or parsley, to add a pop of color.