Looks delicious. Your post motivates me bake some kalakukko.
Otherwise seems fairly ok, but top first with the dough, seams/joints to the bottom.
*That’s where you see the skill*, said my great-aunt.
Onpa kovvoo hommoo
Freedom-kukko!
Stripes, no stars. Fake.
There is no kala at all. Looks like lanttukukko.
Heroic effort. This lighter/soft crust skews more toward North Karelian style (who really don’t do kalakukko as much as lanttukukko). Savonian style is all rye and it the skin looks almost black and dry coming out of oven. The top is not as savory sweet as the Karelian crust, so its eaten in a different way. It’s carved open from the top and then the lid is used as a scoop. The bottom of course gets marinated with the internal ooze, so it’s tasty enough. Karelian lanttukukko is almost sweet enough to be considered a sweet pastry. Savonian kalakukko has more edge.
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Looks delicious. Your post motivates me bake some kalakukko.
Otherwise seems fairly ok, but top first with the dough, seams/joints to the bottom.
*That’s where you see the skill*, said my great-aunt.
Onpa kovvoo hommoo
Freedom-kukko!
Stripes, no stars. Fake.
There is no kala at all. Looks like lanttukukko.
Heroic effort. This lighter/soft crust skews more toward North Karelian style (who really don’t do kalakukko as much as lanttukukko). Savonian style is all rye and it the skin looks almost black and dry coming out of oven. The top is not as savory sweet as the Karelian crust, so its eaten in a different way. It’s carved open from the top and then the lid is used as a scoop. The bottom of course gets marinated with the internal ooze, so it’s tasty enough. Karelian lanttukukko is almost sweet enough to be considered a sweet pastry. Savonian kalakukko has more edge.
Looks like store bought. I’m impressed.
Recipe?