Belarusian Lazanki (Лазанкі)
Лазанкі LazankiSay it: la-ZAHN-kee
Lazanki is a beloved Belarusian comfort dish of handmade square pasta pieces that are boiled until tender and then tossed with rich toppings. Traditionally served with fried onions, pork cracklings (skvarki), and a generous dollop of sour cream, it is everyday home cooking across Belarus. The baked version layers the pasta squares with cabbage and meat for a hearty casserole. Its simple, satisfying flavors and rustic texture make it a warming favorite in the cold months.
Belarusian Lazanki (Лазанкі)
Лазанкі, Lazanki
Pronounced la-ZAHN-kee
- Serves
- 4
- Prep
- 35 min
- Cook
- 25 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, mix the flour and salt. Make a well in the center, add the eggs and water, and knead into a firm, smooth dough. If it feels too dry, add a few drops of water. Wrap and let rest 20 minutes.
On a lightly floured surface, roll the dough very thin (about 1/16 inch / 2 mm). Cut into 1-inch (2.5 cm) squares using a knife or pizza cutter. Let the squares dry on a floured towel for 10 minutes.
Bring a large pot of salted water to a boil. Cook the lazanki squares in batches for 4–6 minutes until they float and are tender but still have a slight bite. Drain and toss immediately with the butter to prevent sticking.
While the pasta cooks, place the pork cubes in a large skillet over medium heat. Cook until the fat renders and the cracklings are golden and crisp, about 8 minutes. Remove cracklings with a slotted spoon and set aside.
In the same skillet with the rendered fat, add the sliced onions and cook over medium-low heat until soft and deeply golden, about 10–12 minutes. Season with salt and pepper.
Return the drained lazanki to the skillet with the onions. Add most of the sour cream and half the cracklings; stir gently over low heat until everything is well coated and warmed through.
Spoon the lazanki onto plates. Top with the remaining cracklings, a generous spoonful of sour cream, and freshly ground black pepper. Serve immediately.
Regional variant: Baked Lazanki with Cabbage and Meat (Запечаныя лазанкі з капустай і мясам)
Prepare the lazanki squares and boil as directed. Separately sauté 1 lb (450 g) ground pork or cubed beef with 1 lb (450 g) shredded cabbage, 1 chopped onion, salt, pepper, and a pinch of caraway until the cabbage is soft. Layer the boiled lazanki with the cabbage-meat mixture in a buttered baking dish, spoon sour cream over the top, and bake at 375°F (190°C) for 25 minutes until the edges are golden and crisp.
Cook's notes
- Roll the dough as thinly as possible for the classic tender-chewy texture; thicker squares will take longer to cook.
- Traditional skvarki are made from pork fatback; bacon works well but produces a smokier flavor.
- If the dough is too elastic, let it rest longer before rolling.
Serve with
Crusty rye bread and a glass of cold buttermilk or kvass.
Make ahead and storage
The uncooked pasta squares can be dried completely and stored in an airtight container for up to 2 days. Reheat leftovers in a skillet with a splash of water or milk.
