ukraine

Pampushky (Ukrainian Garlic Bread) recipe! Soft yeast rolls are baked until golden and brushed with a garlic oil while still hot.

Pampushky (Ukrainian Garlic Bread)

(7 grams) active dry yeast

sugar

(225 milliliters) lukewarm water (105-115˚F (40-46˚C))

(325 grams) white bread flour

(8 grams) fine sea salt

(45 milliliters) sunflower oil

garlic (peeled and minced)

parsley

salt

In the bowl of a stand mixer or a large bowl, sprinkle the yeast over the warm water along with the sugar. Stir to combine and allow to rest until frothy, 5-10 minutes.&nbsp;

Mix in 1 1/4 cups (163 grams) of the bread flour, cover with plastic, and allow to rest in the refrigerator overnight.

Mix in the remaining 1 1/4 cups (163 grams) flour and the salt. On a floured work surface, knead the dough until smooth and elastic.

Grease a round 9 inch (23 centimeter) ovenproof dish with oil.

Divide the dough into 8 equal pieces. Form each piece into a ball and arrange in the oiled dish.

Cover and allow to rest at room temperature until doubled and the rolls are touching.

Preheat oven to 425˚F (220˚C).

In a small bowl, combine the 3 tablespoons oil, garlic, parsley, and salt. Set aside.

Once the pampushky have risen, brush with the beaten egg and bake until golden, 20-25 minutes.

Immediately brush with the garlic oil and serve warm.

Moist and Delicious Russian Chicken Kotletki (Куриные котлеты, котлетки, patties)! I hope you will enjoy this recipe as much as my family does.

Moist and Delicious Russian Chicken Kotletki (Куриные котлеты, котлетки)!

Chicken

Eggs

tbsp Sour Cream

tbsp Olive Oil

tbsp Grated Parmesan Cheese

¼ Cup Italian Style Bread Crumbs

tbsp Garlic Powder

tbsp Onion Powder

salt and pepper

In a large bowl, add ground chicken (or...

In a large bowl, add ground chicken (or ground turkey), bread crumbs, Parmesan cheese, garlic and onion powder, eggs, sour cream, oil, salt, and pepper to taste. Mix well.

Add oil to a non-stick skillet. Heat to...

Add oil to a non-stick skillet. Heat to Medium-Low.

Take a small bowl and add water. Moisten...

Take a small bowl and add water. Moisten your hands, take a spoonful of the meat mix, and shape into patties.

Fry on Med-Low for a few minutes on...

Fry on Med-Low for a few minutes on each side until browned, but not burned.

Reduce heat to Low. Cover the skillet with...

Reduce heat to Low. Cover the skillet with the lid. Let steam for about 3 to 5 minutes, depending on the size. The patties should be browned on the outside and moist on the inside. Remove to a warm plate.

Wipe the skillet after the first batch and...

Wipe the skillet after the first batch and follow with another.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/lyltsmpisiytx7iztxad.mp4

Moist and Delicious Russian Chicken Kotletki (Куриные котлеты, котлетки)

Buckwheat Kasha is a Ukrainian comfort food, and when you add ground beef to it, it becomes a simple but hearty meal all cooked in one dish. Buckwheat is a gluten-free plant seed loaded with nutrients. Move over &#39;hamburger helper&#39;, a healthier cousin has come to town!

Buckwheat Kasha with Beef

(185 grams) kasha (toasted buckwheat groats*)

red onion (diced (1½ cups))

carrot

celery (~1 stalk, cut in small ¼" (.5cm) dice)

garlic (minced)

lb (454 gramsms) lean ground beef

marjoram

thyme

bay leaf

pepper

(420 milliliters) water

butter

*If using raw, untoasted buckwheat groats, I recommend to toast them first for a fuller flavour (see notes below), however you can use them untoasted if you wish.

Rinse the buckwheat groats in a strainer under running water, then drain them well.

Heat 1 tablespoon of the oil in a large skillet or dutch oven with a tight fitting lid (or use foil when it's time to cover it) over medium heat. Add the drained buckwheat kasha and cook them until they are dry, stirring constantly. This only takes a minute or two. Remove the kasha to a bowl and set aside (this step ensures the buckwheat doesn't get mushy when cooked).

Heat the remaining 2 tablespoons of oil in the skillet. Cook the onion, carrot, and celery for five minutes, until they are translucent. Add the garlic and the ground beef and cook until the meat is no longer pink, breaking up large chunks as it cooks (about 10 minutes).

Add the marjoram, thyme, bay leaf, salt, and pepper and stir to combine. Spread the reserved buckwheat evenly over the top of the hot meat and vegetable mixture. Pour the water over the buckwheat and do not stir. Bring the skillet to a boil, then lower the heat, cover with a lid or tin foil, and simmer the buckwheat kasha for 15 minutes without uncovering. Remove the pot from the heat, and dot the top with the butter.

Cover again and leave it to steam for 10 minutes to absorb the remaining water. Stir gently to fluff the buckwheat grains.

Serve with a dollop of sour cream or ketchup on top. Steamed vegetables and a salad make good side dishes to go with your buckwheat kasha.

I've made this recipe many times, it's great to batch cook for quick microwave lunches at work. It's also very versatile, I will often change it up by adding Indian spices or just a little mild curry powder.
The one thing I always do is add a beef stock cube to the water to boost the beef flavour.

I am so glad you liked the recipe! 😍 Thanks so much for your feedback - the mushrooms sound like a delicious addition, too! Buckwheat is such an overlooked grain, delicious and nutritious. The stuff I had in my childhood was definitely more mushy, too. We love it this way. Yay for all of us buckwheat lovers! 🙌

We made it literally word for word. I'm so glad for your word for word instructions. The only difference we did was sauteed some mushrooms separately and added them at the end. Your recipe is perfect. I even had to roast my groats in the oven prior because mine weren't. But that first step of sealing them I know helped. The buckwheat I ate of my youth was definitely more gelatinous. That first step helped much!

Thanks so much for stopping in to comment. I'm really glad you liked it - there's something so comforting about a simple dish like this that's stood the test of time. Yes, soaking would probably make it even better. I like your idea of making a Biryani with a touch of Asian spice - that would take it in a whole delicious new direction.

I just loved this in it's simplest form, it was so nice and I can see how it would have been a basic comfort food. I would say that soaking the buckwheat overnight before toasting/drying in a wok or skillet helps to keep a nice texture.

I'm going to next take a few liberties with it and add to the basic recipe to make a Kasha/Biryani, a bit of Asian spice never goes amiss.

Top 3 ukraine recipes from across the web

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Pampushky (Ukrainian Garlic Bread)

Moist and Delicious Russian Chicken...

Buckwheat Kasha with Beef

Top 3 ukraine recipes from across the web

The most viewed ukraine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pampushky (Ukrainian Garlic Bread)

Moist and Delicious Russian Chicken...

Buckwheat Kasha with Beef

The most viewed ukraine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine