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Lacums Kabardian Style
Instructions
I prepare all the ingredients I need for the most delicious Kabardian lacums in advance. Dry yeast can be replaced with fresh pressed yeast – you will need 24 grams of it. Before using, I warm the butter so that it becomes soft. It is best to take all the products out ahead of time so they reach room temperature.
In a separate small bowl I dissolve the yeast in the milk. I add the sugar and 2 tablespoons of flour from the total amount. I stir and leave it in a warm place, covered with a lid. There is no need to break up the flour lumps that form – they will dissolve on their own during fermentation.
After 20–40 minutes (depending on the quality of the yeast) the starter will foam up – that means it is ready to use further. An active foamy cap is the "indicator" of good yeast.
I pour the starter into a mixing bowl and add the sour cream – sour cream gives the rich dough the right "tenderness" and a characteristic "homemade" flavour.
Next – the soft butter – it gives a rich milky aroma and a tender texture.
I beat in the egg – it binds the dough together and gives it a golden hue when frying.
I combine the soda with the lemon juice and, once the reaction takes place, add it to the main bowl – this is the "secret" of extra airiness in the dough, on top of the work of the yeast.
I add a little salt and stir with a whisk – salt balances the sweetness and helps the yeast work steadily.
I begin to sift in the flour little by little, mixing it into the liquid mixture in small portions – adding the flour gradually gives control over the thickness of the dough.
When the mixture thickens, I finish kneading it by hand. The dough should not be too tight, otherwise the lacums will turn out tough. I form a ball and place it in an oiled bowl.
I cover the dough with a towel folded into several layers and leave it in a warm place to rise – a warm spot (near a radiator or by the stove) speeds up the work of the yeast.
After about 1–1.5 hours the lacum dough will increase considerably in volume – at least two to three times.
I knock it back and roll it out to a thickness of 1 centimetre. While doing this you can dust the table with a little flour, but just a single pinch, so as not to weigh down the tender structure of the dough. I cut the sheet into diamonds and triangles – these are exactly the shapes that are authentic for Kabardian lacums.
To reduce the amount of oil used, I take a cauldron or a small-diameter pot and heat 0.5 litre of oil in it. If you drop a crumb of dough in and it starts to bubble, you can put the prepared lacums in to fry. They should float freely in the hot oil. I keep the heat above medium.
I keep turning the pieces all the time so that they brown evenly and become covered with a golden crust – this takes about 2 minutes.
I place the finished lacums on a paper towel to remove the surface grease – this is the "secret" against an overly greasy end product.I arrange the lacums Kabardian style on a large dish and serve them at the table instead of bread. These fluffy diamonds are so tasty, tender and airy that they can be eaten on their own or with onion and fresh herbs. But these same "little cushions" can also be served as a dessert – just dust the lacums with icing sugar and a sweet treat is ready.
Tips
- 1
YEAST + SODA – the "secret" of maximum fluffiness. With just yeast the lacums will turn out good, but not "super-fluffy". The extra reaction from the soda slaked during the kneading creates a double leavening effect – the fluffy "little cushions" gain that characteristic Kabardian "airy" look. This is the "secret" from the old Kabardian housewives.
- 2
WARM MILK + ALL PRODUCTS AT ROOM TEMPERATURE – the "secret" of the right yeast activation. Cold ingredients slow the yeast down and the dough rises poorly. Warm milk at 36–38 °C activates the yeast to its full strength, while the other room-temperature ingredients do not "smother" this reaction. A similar principle applies in fluffy fritters on yeast and kefir.
- 3
NO EXCESS FLOUR – the "secret" of tenderness. The main mistake when working with a soft enriched dough is to "stuff" it with flour during rolling. The flour should be only a pinch on the table, so that the dough does not stick, rather than being "rubbed" into the mass. Excess flour gives "tough" lacums instead of tender, airy ones.
- 4
A DUAL SERVING – the "secret" of versatility. One dough = two dishes. With salt and onion it is a hearty "bread-like" serving to go with meat. With icing sugar it is a sweet dessert serving to go with tea. A similar "dual" character belongs to khvorost on milk – also a sweet fried snack of Caucasian-Slavic origin.
FAQ
What are lacums and where are they eaten? +
Lacums are a national dish of Caucasian cuisine (of the Kabardians, Balkars, Karachais and Ossetians), consisting of pieces of rich yeast dough deep-fried in oil. They are common throughout the North Caucasus and in the Caucasian diaspora around the world. They are served as "bread" with meat dishes, as a standalone snack with sweet tea, and as a dessert with icing sugar. For major holidays they are prepared in large quantities by the whole family – it is both a social event and the cooking of food at the same time. They are similar to Ukrainian pampushki, Georgian chvishtari and Armenian gata.
Can the milk be replaced with another liquid? +
Yes, there are several good alternatives. Kefir – gives a "lighter" and fluffier dough (with the soda reduced to 1/8 tsp). Whey – a "lean" option with a similar result. Soured milk or ryazhenka – give a characteristic fermented-milk note. Plant milk (soy, almond) – for a vegan version. Plain water is not suitable – the dough turns out "bland" in taste and less tender. Milk is preferable for classic Kabardian lacums – it gives a creamy aroma.
How long do lacums keep? +
In an airtight container or tightly wrapped in cling film at room temperature – up to 2 days. In the fridge – up to 4 days. Before serving I reheat them in the microwave for 20–30 seconds (under a damp paper napkin) or in the oven at 150 °C under foil for 5–7 minutes. Frozen lacums keep for up to 2 months – I thaw them at room temperature for 1–2 hours, then reheat. The prepared dough can be kept in the fridge for up to 24 hours under cling film – before frying, let it come to room temperature for 30 minutes.
What to serve with lacums Kabardian style? +
A versatile "two-in-one" dish. As "bread" with meat: with shashlik, stewed meat, chanakhi, Caucasian-style lamb. With fresh herbs: a bunch of coriander, parsley, spring onion, basil. From sauces: homemade ketchup, tkemali, adjika, garlic-and-sour-cream sauce. As a dessert: with icing sugar, honey, condensed milk, berry jam. With drinks: hot black or green tea, the fermented-milk drinks ayran and tan. For a large Caucasian table: as part of an assortment with other dishes – chudu, chebureki, shashlik.
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