|Select magazine number|
Several recipes of traditional Ukrainian Easter dishes
The book Tradytsiyna Ukrayinska Kukhnya (Traditional Ukrainian Ñuisine) by Lidiya Artyukh published by Baltia-Druk Publishing House, Kyiv, 2006, contains a lot of wonderful recipes of traditional Ukrainian dishes. Now some of these recipes appear in our magazine. We hope you will enjoy the dishes made to these recipes.
• Milk — 1/2 cup
• Sugar — 3 cupfuls, and a kilo for the glazing
• Yeast — 75 grams • Margarine — 250 grams
• Butter — 250 grams • Sour cream — 200 grams
• Eggs — a dozen • Cognac or good vodka — 25 grams
• Flour — 1 kilo • Raisins — a cupful • Vanillin, water
Mix yeast, one cup of sugar, 1/2 cupful of flour, 1/2 cupful of warmed milk and put it in a warm place for 30 or 40 minutes for it to rise. Then add the rest of the milk, some vanillin, yolks mixed with sugar, and whipped whites; add the sour cream, also slightly warmed up, and start making the dough. Use your fists for proper kneading. Melt the butter and margarine and add, when they cool off, (neither the butter nor margarine must be hot) to the dough. Continue kneading. Leave the dough in a warm place for up to 3 hours depending on the yeast you have used. The dough must be able to “breathe,” so cover it with a towel and never with a lid. When the dough rises, continue to knead with your fists, adding raisins and sprinkle with cognac. Put once again in a warm place. When the dough rises for the fourth time, fill the forms up to the third of their capacity. The oven must be hot when you put the forms into it — place the forms in the oven only when you see that the dough has risen to fill them out completely. Bake at medium temperatures until ready. Let the Pasky cool before you take them out of the forms. Sprinkle with water in which sugar was dissolved for glazing the tops, and decorate with poppy grains or dyed semolina grains.
Turkey a la Polissya
• One medium-sized turkey • 3 Onions
• Flour — 2 table spoonfuls • Sour cream — 1 cupful
• Cranberries — 2 cupfuls • Melted fat
• Sugar, salt to taste
Carve the turkey, fry the pieces in fat in which the onions have been fried. Fry the flour in a dry skillet, add the melted fat and mix well; add some water and sour cream and put back on fire to turn the mixture into a sauce. Put the fried pieces of turkey into it and then place the turkey into the medium-hot oven. Make a sauce out of the squashed berries and sprinkle the turkey with it once in a while. Bake until the meat is fully cooked.
Serve with the rest of the cranberry sauce, boiled potatoes and pickles.
• Cow or pig tongue — 100 grams
• Chicken legs — 150 grams • Onions — 40 grams
• Carrots — 40 grams • Gelatine — 40 grams
• Bay leaf — 7-10 grams • Sweet red pepper — 1
• Salt, black pepper, parsley
Boil the chicken leg with its skin removed to make transparent stock; (it is important to have it transparent) simmer it for four hours. Never let it boil violently. Add diced carrots and onions, black pepper and one bay leaf about an hour before the stock is ready; otherwise it can lose its transparency. Add salt to taste.
Boil the tongue separately in salted water. Put the gelatine into cold water for 40 minutes, and then add to the stock. Simmer again, stirring to dissolve the gelatine completely.
Remove the membrane from the boiled tongue and cut the tongue into thin slices; arrange it nicely on a big plate, garnish with sliced boiled carrots, sliced sweet red pepper and parsley. Pour the stock carefully through a sieve on top of the tongue arrangement. Put the dish into the fridge for the stock to turn into jelly.
Pyrih z Ryboyu
• 4 cups flour • 8–10 tablespoons oil • cup boiled water
• 50 g yeast • salt • sugar
Filling: 750–800 g sea fish fillet (for example hake)
or large river fish • 3 onions • 6 tablespoons oil
• pepper • caraways seeds • salt
• dill and parsley
Wash, gut and scale the fish. Remove the bones and cut into pieces. Season the fish with salt, pepper and caraway seeds and leave to rest for ten minutes. Chop the onions and fry in vegetable oil in a pre-heated skillet. Bring the vegetable oil to the boil and put the fish in. Stir the ingredients and saute.
Sieve the flour. Mix the yeast with the lukewarm water and add one cup of flour and sugar. Work into dough and leave to rest for thirty to forty minutes. When the bubbles appear, add the butter, salt, and the remaining flour. Flatten the dough by piercing it with a wooden stick or spoon.
Roll out two thin layers. Reel one layer of dough around a wooden stick and transfer to an oiled baking tray. Put the filling on the dough and spread evenly. Cover the pie with the other layer of dough and press the edged together firmly. Pierce the dough with the tines of a fork and leave the pie to rise. Pierce with the tines of a fork again, brush with oil and sit in a pre-heated oven to bake.
Cut the pie into pieces and sprinkle with chopped dill and parsley.
• 3 cups flour • 1 cup water
• 1/2 teaspoon baking soda
• 2/3 cup oil • 1 cup poppy seeds
• 1 cup sugar or honey
• cinnamon • salt
Sieve the flour. Add the salt, baking soda, water and half a cup of oil and work into dough. Knead well and leave to rest. Meanwhile, crush the poppy seeds in a deep bowl or mince until the milky substance appears and the seeds turn brown.
Knead the dough thoroughly again. Roll out a finger-thick layer, make diagonal and cross cuts and pierce with the tines of a fork. Fry on both sides in oil in a deep skillet. When it cools, break the layer along the cuts and put into a deep bowl. Drizzle with honey or sugar dissolved in some lukewarm water, sprinkle with cinnamon and poppy seeds.
Photos have been provided by Baltia-Druk Publishing House