Readers of my blog may be beginning to feel that I am in a rut with so many bierock recipes, but these pocket breads are really good and open to a wide variety of fillings. Wife Jan did not like boring German bierocks—beef, onion, and cabbage in a raised bread wrapper. When she found Volga German bierocks she changed she mind—seasonings are good. She then asked that I make Uyghar bierocks—while she like there she would have preferred that I had used chicken rather than lamb. This morning she asked for chicken curry bierocks.
Tag Archives: bierock
The first time I made bierock—German pocket breads—I made it the way it would be done in Germany, with a minimal ingredients list—mostly beef, onions, and cabbage. Wife Jan was unimpressed. She found a Volga German recipe with a fair amount of spices added—these she liked much better. Jan then had a fancy—What if a Volga German traveled east on the Silk Road to Kashgar. What kind of bierock would he make then?
A bierock is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed package that you can slip into a pocket or pouch is a solution that many cultures have discovered.
Bierock are Volga German stuffed breads. The Volga Germans were brought into Russia by Catharine the Great for their “modern” technical skills. However, their cooking was not one of those skills. Many would consider both German and Russian traditional cuisines a wasteland—there is only so much you can do with cabbage, flour, potatoes and a little beef when you do not have access to, or can afford, fancy spices.