Historical events taking place in different countries, as well as their geographical location, culture, traditions, national characteristics and religious beliefs of their people have had a great influence on national culinary recipes.
Methods for preparing many dishes have been improved over many centuries and often today, without realizing it, we use recipes and techniques for preparing various dishes that have been known for a very long time.
The use of methods for preparing various dishes, the variety of kitchen utensils and utensils, and the use of various spices largely depend on the geographical location of the country. For example, in Asian countries, it is customary to use a large amount of various spicy herbs when cooking, and to prepare pilaf (which is very common in various Asian cuisines) - using a cauldron. For the cuisines of European countries, America, Australia and New Zealand, which are characterized by food that can be prepared fairly quickly, sandwiches, sandwiches, pizza, and canapés are very popular.
Methods of cooking largely depend on the culture and traditions of certain peoples. Often similar dishes, distinguished by the use of different types of meat, spices and herbs, can be found in the cuisines of different nations.
The cuisine of each country is interesting and varied. We invite you to take a short excursion into the history, customs and national traditions of cuisines around the world.
Azerbaijan is an ancient country with amazingly beautiful and diverse nature, hardworking and hospitable people, unique culture and centuries-old traditions. Azerbaijani cuisine is one of the most interesting in the countries of Transcaucasia and deservedly enjoys wide popularity...
We can talk about Arab cuisine as a general phenomenon inherent in the entire “Arab continent”. After all, both culture and language from Morocco to the Persian Gulf have common roots. For over a thousand years, this sense of unity has not been tested by borders...
Armenian cuisine is one of the most ancient on Earth. A currently popular dish like shish kebab (khorovats) originates from hoary antiquity. The technology for preparing the fish dish kutap today is almost the same as it was 1500 years ago. Dishes of Armenian cuisine are distinguished by their unique piquant taste and spiciness...
The cuisine of the peoples of the Balkan Peninsula has special, specific elements, such as a passion for pork, pepper seasonings, and the indispensable presence of soup in every meal. The geographical location of the Balkan Peninsula has determined the presence of common elements between the culinary traditions of the Balkan countries and the cuisines of neighboring cultures...
Belarusian cuisine has a centuries-old, rich and interesting history. Since ancient times, Belarusians have maintained close economic ties with Russians, Poles, Ukrainians, Latvians and Lithuanians. And it is quite natural that Belarusian cuisine influenced the cuisines of neighboring peoples. In turn, the cuisines of these peoples significantly influenced the Belarusian...
The principles of development of modern British gastronomy are very similar to the Mediterranean. The British strive to use local products, preferably organically grown, while introducing new ingredients from distant lands - in particular, spices and herbs from Southeast Asia and the Mediterranean coast...
Like any other national cuisine, Vietnamese cuisine was formed under the influence of the country's geographical location and its history: in the south of the country, more hot red peppers, dried herbs and spices are used in food. Residents of the northern part of the country prefer soups and roasts...
The basis of Greek cuisine is created by a relatively limited range of agricultural products. Although the appetizer is served, it often consists only of olives, bread, Feta cheese and tzatziki - yogurt mixed with grated cucumber and chives...
Georgian cuisine - original and unique - has gained great popularity not only in our country, but also abroad. Many of the Georgian dishes, such as shish kebab, kharcho soup, etc., have become truly international. Despite the fact that Georgia is relatively small, the difference in the direction of agricultural production of its various regions affects the character of the cuisine...
When we talk about Jewish cuisine, we mean: firstly, food prepared according to the strict rules of ritual purity - “kashrut”, and secondly, a set of dishes loved by Jews and different from the dishes of other peoples: after all, traditional recipes, passed down from generation to generation, contain only that set of initial products that the Shulchan Aruch, a set of Jewish laws, allows...
Indians attach special importance to food - it is more than just a process of cooking or absorbing calories. This is a ritual, a healing agent, and a source of pleasure. The ancient Indian culinary tradition had its own rules and customs that regulated all aspects of the food preparation process...
In Spain it is difficult to identify a single national type of cuisine. There are a huge number of regional culinary schools, traditions and trends in the country, and each of them can differ markedly from the generally accepted idea of Spanish cuisine...
Italy has been a Mecca for gourmets since the time of the Roman Empire, and to this day Italian cuisine has lost none of its former splendor. When creating dishes, the culinary wizards of the Apennine Peninsula rely on the centuries-old experience of their predecessors...
A characteristic feature of Kazakh cuisine is the widespread use of meat, milk, and flour products. In the summer, almost every Kazakh family prepares ayran - sour milk diluted with water. It is drunk as a soft drink and served as a topping for various cereal stews...
In terms of quality, Chinese cuisine is often equated to French cuisine. Cooking has always been regarded here as a real art; poets and philosophers wrote treatises on food and compiled recipes. Therefore, we can trace the thousand-year history of Chinese dishes through ancient writings and images...
Korean cuisine has a lot in common with Japanese. Pork, eggs, rice, soybeans, vegetables also predominate; fish and seafood occupy a significant place; many spices are used for cooking. Soup occupies an important place in the Korean diet, without which almost no meal is complete...
In Malaysia, where so many cultures have grown together over centuries of cohabitation, national cuisine as such does not exist. It is a skillful interweaving of the best culinary traditions of all those nations that once came here. But all the traditional cuisines of the Malaysian peoples have one thing in common - rice, or “nasi” in Malay...
Mexican cuisine is famous throughout the world for its unique taste. It is original and unique, combining the cuisine of Indian tribes, Spanish and French culinary traditions. A feature of Mexican cuisine is the abundance of corn or maize, sauces and seasonings. Fiery hot salsas (chili and tomato) are something you can’t imagine Mexican cuisine without...
The traditional cuisine of Moldova is famous for its diversity and sophistication due to the fact that it was formed under the influence of the cultures of many peoples who stayed in the country at different times (Ukrainians, Russians, Greeks, Jews, Germans, etc.)…
German cuisine is distinguished by a wide variety of dishes from various vegetables, pork, poultry, game, veal, beef and fish. A lot of vegetables are consumed, especially boiled, as a side dish - cauliflower, bean pods, carrots, red cabbage, etc...
Baltic cuisines - Estonian, Latvian and Lithuanian - have a number of common features due to the similarity of natural conditions and historical development of the Baltic peoples...
Like any other national cuisine, Russian cuisine has developed under the influence of various natural, social, economic and historical factors. The main feature of Russian national cuisine is the abundance and variety of products used to prepare dishes...
It is almost impossible to single out Norwegian, Danish, Icelandic or Swedish cuisine, as they simply do not exist. But there is one common Scandinavian cuisine that unites everyone. It was shaped by the natural conditions in which the inhabitants of this region of Europe had to live...
Thai cuisine is one of the oldest, since its foundations were laid back in the days when an independent Thai state did not exist and the Thais were one of the nationalities of the southern Chinese provinces. Therefore, many of the ingredients and spices of modern Thai cuisine come from China. Also, the formation of Thai cuisine was influenced by the Indo-Lankan culinary tradition...
The original Tatar cuisine took shape during the centuries-long history of the existence of the ethnic group and its interaction and contact in everyday life with its neighbors - Russians, Mari, Chuvash and Mordvins, Kazakhs, Turkmen, Uzbeks, Tajiks...
The cuisine of Turkey will not leave anyone indifferent - there are nutritious meat dishes, tender vegetables, mind-blowing desserts, and fiery oriental spices and herbs. The traditions of Turkish cuisine are based on one single postulate - the dish should have the taste of the main product, it should not be interrupted by various sauces or seasonings...
For a European, fully enjoying an Uzbek feast is an impossible task. Not only is Uzbek cuisine rich and filling. Here it is customary to eat slowly, for a long time and with taste. A long series of dishes amazes the unprepared imagination of those accustomed to diets. Up to ten dishes per meal - ordinary Uzbek hospitality...
Dishes of Ukrainian cuisine have gained well-deserved fame in our country and abroad. Ukrainian borscht, various flour products (dumplings, dumplings, dumplings, cakes, etc.), meat products and dishes (Ukrainian sausages, cold appetizers, game, poultry, etc.), vegetable and dairy products (ryazhenka, cheesecakes) , all kinds of drinks made from fruits and honey are widely popular...
French cuisine is conventionally divided into three parts: popular, regional and haute cuisine, an example of which was the court cuisine of the French kings. It is clear that this division is very arbitrary: after all, for example, a Burgundian dish, which in Paris will be considered regional, in Burgundy itself will be classified as common...
The formation of Japanese cuisine was greatly influenced by China, from where some products were imported, such as soybeans, tea and noodles, and Europe. Initially, Japanese cuisine itself was very simple, if not primitive, but at the same time very diverse...
Each country has its own national dish. We all know very well that pizza is an iconic dish in Italy, paella in Spain, but few people know what national desserts are there. Let's begin our sweet, fabulous journey into the world of desserts and learn recipes for sweets from Greece, Japan and many other countries.
Turron, Spain
Turron is translated from Spanish as “nougat” and tastes very much like it. There are two types of this Spanish sweet. The first is hard grilled candy, the second is soft with nuts. The recipe for the national dessert is very well protected, so you can only enjoy it in Spain.
Tiramisu, Italy
A very famous and beloved dessert is tiramisu. The birthplace of this dish is, of course, Italy, and real tiramisu can only be prepared there, since the ingredients for the dessert are exclusively of Italian origin. Mascarpone cheese is made in Lombardy, savoiardi cookies, and Marsala wine is produced in Sicily.
Cheesecake, USA
We bring to your attention the most famous dessert in the world - cheesecake. You can try it now everywhere in Russia and Europe. But it was in America that many types and options were invented for this raw cake. A special feature of preparing such a dessert is its cooling; “cracks” should not be allowed in the filling.
Pudding, UK
Pudding is considered not just a traditional dessert, but also a symbol of ancient England. It has thousands of recipes, since each family has its own and is passed on from generation to generation. To prepare, you only need flour, bread crumbs, eggs, cream, spices and a little fat. In general, previously pudding had nothing to do with desserts, and the main ingredient of the dish was meat. Staying in England for Catholic Christmas, you will enjoy the variety and incomparable taste of this dessert.
Strudel, Austria
In 1969, a recipe for an excellent dessert appeared in Vienna, which was later called strudel. When traveling around Austria, you should definitely stop by Vienna or Salzburg and try a real strudel. The recipe for this incredibly delicious sweet has hardly changed over the years.
Puff pastry is filled with curd mass with fruit (most often apples or pears) or berries, and poppy seeds are also added. The presentation of the dessert is very interesting: it should be hot, and in combination with ice cream or cream, the dish becomes simply incomparable. The ideal drink would be a latte or black tea.
Trdlo, Czech Republic
The first association about the Czech Republic in terms of cooking is, of course, excellent Czech beer, but no less popular is the national dessert - trdlo (trdelnik). What is a sweet with such an interesting name? These are puff pastries with different fillings. They are baked not in the oven, but over an open fire, after which they are placed in a mixture of sugar and cinnamon. Very often the trdlo is also sprinkled with nuts or coconut shavings. Tourists really like this delicacy; it is convenient to eat while walking around the city.
Baklava, Türkiye
This unique delicacy of Turkish cuisine makes you admire the skill of the chefs. The baklava recipe was created back in the 15th century and has remained almost unchanged for so many centuries. To prepare baklava, very thin sheet dough is used. The dough sheets are poured with butter and honey, also sprinkled with nuts, and then placed on top of each other. Real Turkish baklava is very sweet and sugary in taste, but with an unforgettable honey aroma. True connoisseurs claim that the thinner the dough, and the less noticeable it is, the tastier the delicacy!
Churchkhela, Georgia
An ancient Georgian delicacy - Churchkhela. The nuts are strung on a string and dipped in fruit juice (preferably grape juice), which is thickened with flour. The process of preparing the dessert is very complex and lasts about 15-20 days, but the result is a sweet, tasty and healthy dessert.
Creamy candies, Japan
Although creamy sweets are not a national dish, they are so popular in Japan that it would be wrong not to remember them. Very tasty sweets are more like a snack that you want to eat again and again. Creamy sweets are made not from plums, as you might think, but from a special type of chestnuts that are found only in Japan, and they also add potatoes, sugar and seasonings.
Pavlova cake, Australia and New Zealand
The Pavlova cake is named after the Russian ballerina Anna Pavlova. Not a single celebration in Australia and New Zealand takes place without this elegant and airy cake. The dessert combines a marshmallow-soft center with a crispy crust, which is decorated with all kinds of berries and cream. It’s worth visiting these countries for such a delicacy.
In Rus', pies were baked with or without reason. There was always chicken on the wedding table. Its basis was rich or unleavened dough, and the filling included buckwheat porridge, chicken, mushrooms, sauerkraut and much more. In honor of name days, Kalinnik was often baked. Especially for this purpose, viburnum berries were dried, then ground into powder, mixed with rye flour, and a dough was prepared based on this mixture. This pie had no filling. On weekdays, one could find vekoshnik on the table, which was baked according to the “leftovers are sweet” principle: everything that was left after dinner - vegetables, meat - was mixed, laid out on yeast dough and baked in the oven.
They know how and love to cook pies in the Caucasus. There, girls begin to be taught this art almost from the cradle. Achma, a pie with cheese, does not require special dexterity and skill from the hostess. But to bake kubdari - a meat pie, you need to try: the filling must be juicy, so that when you bite off a piece, broth flows down your hands. Our widely known Ossetian pies amaze with their variety of fillings. Cheese, herbs, beet leaves, meat, potatoes - absolutely everything is used.
Tatar Gubadiya is very difficult to perform. It takes several days to prepare. The main difficulty lies in the kyrt - one of the components of the filling. To get it, pour fermented baked milk into a pan and add cottage cheese and sugar. Bring to a boil and then cook for about two and a half hours. Next, the almost finished kyrt is laid out on a baking sheet and taken out to dry in the fresh air for a day. In addition to cottage cheese, the filling includes rice, raisins and eggs. Everything is laid in layers and in no case mixed.
Europeans, not accustomed to standing at the stove for a long time, do not bake pies like ours. Of course, the French have quiche lauren, and the Italians have calzones. And according to the cooking technology, they can be classified as pies, although they are distinguished from our kulebyak and pies by their ease of execution. You can start learning to bake with them, and once you conquer a small peak, you’ll want to go further, right?
For 6 persons: flour - 4 tbsp. l., pork (fillet) - 700 g, butter - 150 g, carrots - 3 pcs., onions - 1 pc., celery - 3 roots, eggs - 1 pc., salt, ground black pepper
Cut the butter into pieces, put it in a saucepan, pour in 100 ml of water. Bring the mixture to a boil, remove from heat. Add flour. Knead until a homogeneous, smooth dough is obtained. Transfer the dough to a floured surface and let cool. Peel the onions and carrots and finely chop them. Chop the celery. Wash the meat, cut into cubes, salt and pepper. Fry with vegetables. Roll out 2/3 of the dough into a circle and line a greased pan with it. Trim off excess dough. Place the filling. Roll out the remaining dough into a thin layer, cover the pie and seal the edges. Brush with beaten egg. Bake for an hour. Remove from the oven and cool in the pan for 20 minutes.
Calorie content per serving 290 kcal
Cooking time from 60 minutes
7 points
For 6 persons: puff pastry - 400 g, salmon (or salmon) fillet - 500 g, spinach - 250 g, cheese (hard varieties, grated) - 200 g, eggs - 1 pc., lemons - 1 pc., salt, ground black pepper
Place a pot of water on the fire, let it boil and quickly add the spinach. Remove from heat, squeeze out water, set aside.
Roll out the dough into a thin layer. Place grated cheese, spinach and fillet on one part of it, salt and pepper, cover with the other part. Brush the edges with beaten egg. Fold and pinch them. Brush the entire dough with the remaining egg and bake for about 30 minutes. If the dough starts to bake too much, cover it with foil. Remove, cool, cut into portions, pour over lemon juice, and serve.
Calorie content per serving 270 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 6 points
For 2 persons: yeast dough - 500 g, tomato sauce - 4 tbsp. l., mozzarella - 100 g, tomatoes - 1 pc., chicken fillet - 2 pcs., onions - 1 pc., cheese (hard varieties) - 200 g, sunflower oil
Wash the chicken fillet, cut into small cubes, and cut the onion into half rings. Fry everything in sunflower oil. Cut the tomato and mozzarella into slices.
Roll out the dough into a thin layer, cut out two identical circles from it. Spread half of each with tomato sauce and place the filling on this side. Fold the dough in half, pinch the edges. Bake for 20 minutes at 180°C. Remove and sprinkle with grated cheese. Serve to the table.
Calorie content per serving 240 kcal
Cooking time 40 minutes
Difficulty level on a 10-point scale 5 points
For 4 persons: flour - 3 cups, apples (large) - 4-5 pcs., sugar - 1.5 cups, butter - 120 g, vegetable oil - 1 tbsp. l., cinnamon - 1 tsp., powdered sugar, salt
Mix flour with salt, add sugar (1 cup) and vegetable oil. Then pour in water (0.5 cups) and knead the dough. Divide it into two parts and put it in the refrigerator. Cut the apples into slices. Melt the butter, add apples and sugar. Cook for 15 minutes. Place the apples in a bowl. Boil the remaining juice in the saucepan for another 15 minutes, then pour into the bowl with apples. Add cinnamon and stir. Place one flat cake in a mold and make sides. Add apple filling. Cover the pie with the remaining dough and seal the edges. Bake for an hour, sprinkle with powdered sugar.
Calorie content per serving 310 kcal
Cooking time from 50 minutes
Difficulty level on a 10-point scale 6 points
For 6 persons: flour - 6 cups, milk - 3 cups, dry yeast - 2 tbsp. l., feta cheese - 1 kg, butter - 100 g, ham - 100 g, sugar - 1 tbsp. l., vegetable oil, salt
Pour the flour onto the table, make a well, pour in warm milk, add yeast, sugar, salt and knead a soft dough. Place in a warm place for 2 hours, then stir. Mix the cheese with finely chopped butter and mash. Add chopped ham to the mixture. Divide the dough into two parts, knead each into a flat cake with your hands. Place the filling in the center and distribute it evenly. Bring the edges of the dough towards the center and pinch. Using the palm of your hand, form a cake about 1.5 cm thick. Bake for 15 minutes on a greased baking sheet.
Calorie content per serving 390 kcal
Cooking time from 70 minutes
Difficulty level on a 10-point scale 7 points
For 6 persons: puff pastry - 500 g, fish fillet - 500 g, rice - 50 g, onion - 1 pc., cream - 50 g, eggs - 1 pc., lemons - 1 pc., vegetable oil, salt
Rinse the rice and boil. Chop the fish and onion, pour in lemon juice, stir and leave for 30 minutes, then add rice, cream, salt, stir.
Line a baking sheet with parchment paper. Lay out a layer of dough, cut out the shape of a fish (form the tail from scraps). Place the filling. Brush the edges with egg. Cover with the remaining dough and seal the edges. Using the tip of a knife, draw fish scales and grease with vegetable oil. Bake for 20 minutes.
Calorie content per serving 220 kcal
Cooking time 80 minutes
Difficulty level on a 10-point scale 7 points
For 6 persons: flour - 1 kg, butter (melted) - 400 g, suluguni cheese - 1 kg, eggs - 5 pcs., sour cream - 200 g, salt
Beat eggs, add water (200 ml), flour and salt. Knead the dough. Divide it into eight parts. Make a ball out of each one. Roll them out thinly into large circles. Place one layer on oiled parchment and brush with some melted butter. Grate the cheese, mix with sour cream and half the remaining butter. Place four boiled layers in a stack on a layer of raw dough, greasing each one with butter. Place three more layers of dough on top, also brushing them with oil. Spread out the remaining filling. Fold the edges of the raw dough up.
Preheat the oven to 200°C. Cover the achma with the last layer. Place a sheet of foil on top. Bake in the oven for 15 minutes, then reduce the temperature to 180°C, remove the foil and bake for another 10 minutes.
Calorie content per serving 320 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 6 points
For 6 persons: flour - 200 g, butter - 150 g, cream - 200 g, eggs - 3 pcs., cheese (hard varieties) - 150 g, broccoli - 200 g, salt
Mix butter with flour, add 3 tbsp. l. ice water, knead the dough. Form into a ball and refrigerate for an hour. Cook broccoli for 5 minutes. Divide into inflorescences. Grate the cheese on a coarse grater. Beat eggs with cream, add salt, half the cheese, mix. Divide the dough into the mold and make sides. Sprinkle the base with the remaining cheese. Add broccoli, pour in egg mixture. Bake for 30 minutes.
Calorie content per serving 290 kcal
Cooking time 40 minutes
Difficulty level on a 10-point scale 4 points
Photo: Fotolia/All Over Press, Legion Media
We invite you to travel to a dozen and a half countries without leaving your home - without visas, planes, suitcases and signs in foreign metros. In order to hit the road, it is enough to charter a comfortable sunny kitchen with a full set of provisions - and then follow the instructions that you will find in the continuation of this article. You will find recipes for national sweets from around the world - baked goods and confectionery products that are proud of in Sweden, Australia, China, Serbia and other countries. Bright colors, flavor combinations that you couldn’t even imagine: why not, after all, you can explore the world by tasting it!
15 national confectionery products
1. Prinsesstårta (Sweden)
The Swedish princess cake was created in the 1930s by Annie Åkerstrom. She was the teacher of the daughters of Prince Charles of Sweden, Duke of Västergötland. The cake was originally called"Grön tårta" (Green cake), but the princesses liked it so much that in Annie's cookbook the recipe was published as "Prinsesstårta".
The base of the cake is a sponge cake, followed by layers of raspberry jam, buttercream and whipped cream. To prevent this delicacy from spreading, it is covered with green marzipan on top (hence the name “Grön tårta”). Today, this cake is not only green, in which case it is sometimes called "Prinstårta" (Prince cake).
2. Frog cake (Australia)
The Frog cake was invented in 1922 by Balfours Bakery. It consists of sponge cake, butter cream, and topped with fondant. Initially it was only green, but later the bakery expanded the color range to pink and brown. Today “Frog” can be found in other, “seasonal” colors.
3. Šakotis / Sękacz (Lithuania / Poland)
“Šakotis” appeared during the Polish-Lithuanian Commonwealth. A wooden spit is poured with egg batter, which begins to drip, forming “sprigs”. When they are slightly baked, the spit is again poured with dough.
4. Baumkuchen (Germany)
Baumkuchen is a smooth version of Šakotis, in which the skewer is prepared by dipping the dough into it instead of pouring it over it. In cross-section, the pie resembles a cut tree. Baumkuchen is the hallmark of the city of Salzwedel.
5. Battenberg cake (UK)
History is silent about the origin of this cake. The basis of “Battenberg” are two sponge cakes, traditionally yellow and pink, which are cut into rectangular parallelepipeds and laid in a checkerboard pattern. Apricot jam is usually used to hold the cakes together. The top of the cake is covered with marzipan.
But this version of Battenberg, in my opinion, is a masterpiece:
6. 月 饼 / 月餅 / Mooncake (China)
This gingerbread blew my mind! It seems to me that I can endlessly consider different options for execution.
Mooncake (Yuebing) is a traditional gingerbread eaten during the Mid-Autumn Festival (Zhongqiujie). The hieroglyph for “longevity” or “harmony” is usually depicted on the gingerbread.
The filling of yuebing can be different, depending on the region: lotus seed paste, nuts, sweet bean paste, etc.
Modern mooncakes sometimes deviate slightly from tradition, such as being made from jelly or covered in icing.
7. Red velvet cake (USA)
The base of Red Velvet Cake is a dark or bright red sponge cake made by adding food coloring or beets. Top with cream cheese and buttercream frosting.
Today, the cake is often baked in the shape of a heart. I associate Red velvet cake with Dexter.
8. Ruske kape (Bosnia and Herzegovina, Croatia, Serbia)
The name of this cake is translated as “Russian hat”, because... The shape resembles a ushanka. Inside it consists of alternating chocolate and vanilla layers of biscuit and cream. Drizzle chocolate on top and sprinkle with coconut flakes.
9. Carac (Switzerland)
Carac is a crispy cake, the diameter of which varies from 8 to 25 cm. The filling is chocolate, covered with a bright green glaze on top.
10. Kransekage / Kransekake (Denmark / Norway)
This cone-shaped cake is made of dough rings that are hollow inside.
Overflødighedshorn - a variant of Kransekake, is considered a traditional wedding cake. Overflødighedshorn translates to "horn of plenty".
The cake is filled with chocolate, sweets and other small baked goods.
11. Bolu pandan (Indonesia)
The sap from the leaves of the Pandan tree is used in the preparation of this cake, which gives Bolu pandan its green color. Green dye is also sometimes used to enhance the color. Various options can be used as filling and decoration: chocolate, butter cream, coconut flakes, etc.
12. King cake (USA)
King cake is made during the Christmas festival of Epiphany. In the Louisiana version, the pie is covered with sugar icing in the traditional colors of the Mardi Gras carnival (analogous to our Maslenitsa - farewell to Winter and welcome to Spring): purple - justice, green - faith, gold - power. These colors were adopted in 1892.
13. 发糕 / 發粿 / Fa gao (China)
Typically, Fa gao ("prosperity cake") is made from rice flour and is steamed (rather than baked) until the top comes apart into 4 pieces.
14. Croquembouche (France)
This dessert consists of profiteroles, which are coated with caramel and folded into a cone. Croquembouche was invented in the early 19th century.
15. Fairy bread (Australia)
This unusual “dish” cannot be called either a cake or a pastry. This is a sweet sandwich. White bread is cut into triangles, spread with butter, and the top is tightly covered with confectionery topping. Fairy bread is a favorite treat for children.
Photos, as usual, were found on the Internet.
Ingredients:
- puff pastry - 250 g
- chicken fillet - 700 g
- egg - 3 pcs.
- carrots - 1 pc.
- onion - 2 pcs.
- garlic - 1 clove
- dill - 1 bunch
- vegetable oil - 2–3 tbsp. l.
Thaw puff pastry at room temperature. Peel the vegetables. Boil two eggs, leave one raw for minced meat (white), and the yolk for greasing the dough.
Chop the onions and carrots not too finely and place them in a heated frying pan to fry until soft. Use refined oil, add a pinch of salt.
Turn the chicken fillet into minced meat, this can be done in any convenient way, use a meat grinder or chopper. Add some salt.
Add fried vegetables, finely chopped garlic, dill, ground black pepper, Provençal herbs, and egg white to the minced chicken. If the minced meat is dry, then beat a whole egg into it. Mix well.
Mix the minced meat very thoroughly until it becomes viscous and homogeneous.
Cover a baking sheet with paper and place a glass in the center. Use a tablespoon to spread the minced meat tightly around the glass. With wet hands, give the cake a nice shape.
Cut boiled eggs into halves. Press them into the dough well.
Cut the puff pastry into strips, each of which is decorated with a herringbone or zigzag pattern.
Decorate the pie with strips of dough; it sticks well and holds well. Using a cookie cutter, press out flowers from the remaining dough. Decorate the pie with flowers. Grease the dough with yolk, place the pie in the oven for 40 minutes, temperature - 180-190º C.
Cool the finished pie slightly. Remove from paper. Liquid accumulates in the center during baking; this is chicken broth; you can simply drain it and then pour it over the pie. Cut the pie into pieces and serve warm.
Chicken and mushroom pie
Recipe from chef Vasily Emelianenko
Ingredients:
- chicken thigh fillet
- mushrooms
- puff pastry
- onion
- greens to taste
Pound the boiled eggs until smooth. Then take a clove of garlic, chop it finely, add it to the mixture with the egg and mix. Cut the thigh fillet into small pieces and place in a frying pan. Fry in butter at the highest temperature. Allow the chicken to cook, but don't turn it over right away. Add a mixture of four peppers and salt to taste. Once the chicken is browned, turn it over. Cut the onion into small slices and add to the frying pan. Fry at the highest temperature so that all the liquid in the chicken evaporates. Add mushrooms to the chicken. They need to be cut as large as possible for a more concentrated taste. Mushrooms, chicken and onions need to be fried until all the juice has evaporated. Then add a little greenery to the minced meat itself at your discretion, it could be cilantro, basil or dill. and add the egg mixture here. Mix all the filling.
Let's move on to the test
Place the puff pastry on flour, roll it in and begin to roll it out lengthwise. We take dill sprigs and place them on one half of the dough, cover with the second part, so that the dill remains inside. Let's roll out further. Brush the dough with egg. You can coat either just the edge or along the entire perimeter. We spread the filling along the dough and close it so that it turns out to be a sausage. Then place it on parchment, seam side down, roll it into a snail and brush with egg to form a crust. Add a little sesame for taste and beauty. Then we put it all on a baking sheet and put it in the oven. Bake for 25 minutes at 190 degrees.
Pumpkin pie
- excellent dietary baked goods that will not leave a trace of the autumn blues
Calorie content 102 kcal per 100 g
Ingredients:
● 400 g pumpkin, diced
● 4 eggs
● 80 g semolina
● cinnamon
● orange zest 1 tsp.
Pour water over the pumpkin so that it completely covers all the pieces and boil under the lid until softened. Grind in a blender until pureed. Put back on the fire (the smallest one) and while stirring the mixture, beat in the eggs one at a time, and then add in small portions the semolina fried in a dry frying pan until soft creamy. Cook for about 5 minutes. Add cinnamon and orange zest. Pour the thickened mass into a mold lightly sprinkled with ground oatmeal and bake in the oven at 180 degrees until cooked (about 20 minutes). Cool the pie completely and only then remove it from the mold, brush the top with natural yoghurt if desired.
Salmon in dough
An inspiring recipe from Jamie Oliver
Fish pie is a very common dish, available in the arsenal of national cuisines of various countries. In this recipe, the palm is given to salmon - a fish with a rich vitamin composition. Together with tender young spinach and watercress, you get a very harmonious and friendly company, thanks to which this dish can claim to be the main one.
Ingredients:
- Olive oil
- 2 shallots, finely chopped
- Butter - 1 piece
- 100 g baby spinach, coarsely chopped
- Parsley - 1 bunch, chopped
- Watercress 200 g, chopped half
- Lemon zest 1-2 pcs.
- Juice of 1-2 lemons
- Grate nutmeg
- Sour cream 200 g
- Salmon fillet 500 g (thick piece without skin)
- Puff pastry 500 g
- Egg 1 pc., shake
Preheat the oven to 200°C. Line a large baking sheet with parchment and lightly grease the parchment with olive oil.
Prepare the filling. Saute the shallots in a mixture of butter and olive oil over low heat for 10 minutes, until soft, without allowing them to brown.
Add spinach, parsley, chopped watercress, and the zest and juice of one lemon. Salt to taste and add a pinch of grated nutmeg.
Heat for 3-5 minutes, then stir in 1 tbsp. l. sour cream. Place in a sieve over a bowl and squeeze out excess liquid (do not pour out). Cool the greens.
For the sauce, grind the remaining watercress with sour cream and squeezed juice from the stewed greens in a food processor. Season with salt and add a little more lemon juice to taste. Pour the sauce into a bowl and put it in the refrigerator.
Cut the fish fillet lengthwise so that it can be opened like a book. Place the cooled filling into the cut.
Cut the dough in half and roll out both pieces into dime-thick sheets about 2cm wider than the fillet. Place one layer on the prepared baking sheet and place the fish in the center. Lightly brush the edges of the dough with water and cover the fish with a second layer of dough.
Run your fingers over the entire piece of fish, smoothing the dough to release any air. Crimp the edges with a fork. Make slits on top with a knife and brush the dough with egg.
Bake for 20-25 minutes until the pastry is crispy. Serve with sour cream sauce. Green salad and new potatoes are also suitable as a side dish.
Turkish pide
Ingredients for 4 servings:
for test:
- Wheat flour 250 g
- Eggs 3 pcs.
- Natural yogurt 1.5 tbsp. l.
- Vegetable oil 0.5 tbsp. l.
- Sugar 1 tsp.
- Salt 1 pinch
- Warm purified water 0.5 tbsp.
- Dry yeast 10 g
For filling:
- Minced meat 400 g
- Bell pepper 2 pcs.
- Hot red pepper 0.5 pcs.
- Medium onion 1 pc.
- Garlic 4 cloves
- Tomato 1 pc.
- Tomato paste 40 g
- Salt 2 pinches
- Ground black pepper 0.5 pinch
- Paprika 1 pinch
Let's start kneading the dough. Combine 1 egg, yogurt, warm water, yeast, granulated sugar, salt and vegetable oil in a bowl. By the way, you can use sour cream instead of yogurt. The main thing is that it is thicker.
Mix the listed ingredients with a whisk until a homogeneous mixture is formed.
Add flour in portions and immediately mix everything thoroughly.
When all the flour has been added, you can knead the dough with your hands. We perform this procedure actively, for about 6-8 minutes. Leave the finished dough to proof in a warm place for 30-40 minutes, covering the bowl with a towel or plastic wrap.
Now let's start preparing the filling for our pides. Cut the bell pepper into small cubes (it’s better to take different colors), and the hot pepper into thin strips. Before cutting hot peppers, I recommend trying a small piece of it to determine the spiciness and, accordingly, the amount of this vegetable in the filling.
Finely chop the garlic and onion.
We start by frying the onions in vegetable oil until soft. Immediately add some seasonings.
Next add the minced meat. Mash it with a fork. Simmer until half cooked.
Add bell and hot peppers to the minced meat and onions. Mix the filling and simmer for 3-4 minutes.
Meanwhile, scald the tomato with boiling water and remove the skin. Finely chop the vegetable.
Add tomato, garlic, tomato paste, black pepper and paprika to the prepared filling.
Mix all the contents of the pan well. If the filling does not produce enough juice for braising to occur, add a little water to it. Cook the meat filling for baking until the excess liquid has evaporated. At the end of cooking, add salt to taste.
It's time to work with the dough again. We take it out of the bowl and divide it into four equal parts. Roll each into an oval, approximately 30-40 cm long and 20 cm wide.
Immediately place the resulting cakes on a baking sheet lined with parchment. Place a few tablespoons of meat filling on top, leaving 2-3 centimeters from the edge of the dough uncovered.
We wrap the edges over the filling, pressing them tightly. We pinch the ends of the resulting “boat” well. Brush the surface of the dough with beaten egg.
Place the pide in the oven, which we preheat to 250ºC, for 10-15 minutes.
As soon as the dough begins to brown, take out the pide and pour over the rest of the beaten egg. As a result, we use one egg to prepare the dough, and two more to coat and fill the pide.
Filling with egg can be done at the initial stage, when the pide has not yet been in the oven. If you want your pide to be even juicier, replace the egg filling with a sprinkling of some zesty cheese.
Place the baked goods back into the oven for another 10 minutes. The pide is ready!
The best way to eat such baked goods is, of course, hot, seasoned with hot sauce to suit your taste.
Wreath Pie with Bacon, Eggs and Cheese
A tasty and quick pie looks very impressive on the table. The filling can be anything - whatever is in the refrigerator.
Ingredients:
- Unleavened puff pastry - 500 g
- Bacon - 150 g
- Hard cheese - 100 g
- Boiled eggs - 2 pcs.
- Fresh herbs - to taste
- Sesame - to taste
Place bacon slices on the dough. Grate the cheese and place half in a circle.
Place boiled and finely chopped eggs on top of the cheese and cover with the remaining cheese.
Close the edges inward, pinch each end well.
Brush the pie with beaten yolk, adding a little milk, sprinkle with sesame seeds and bake in a preheated oven at 180-190°C for about 25-30 minutes until golden brown. And it is convenient to cut such a pie into portioned pieces.
Onion pie with potatoes
An excellent pie to accompany white wine.
Ingredients:
- Onions - 450 g
- Shortbread dough - 200 g
- Potatoes - 175 g
- Heavy cream - 100 ml
- Grated Parmesan cheese- 2 tablespoons
- Olive oil - 3 tablespoons
- Grainy mustard- 2 tablespoons
- Egg - 1 piece
- Thyme - 1 tablespoon
Chop the onion. Cut the potatoes into circles and boil. Chop the thyme leaves.
Heat the oil in a saucepan and fry the onion over low heat until soft, stirring occasionally.
Preheat the oven to 200°C. In a rectangular baking dish, line the pie crust with the edges. Prick with a fork, line with baking paper, add dry beans and place in the oven for 12-15 minutes. Remove the beans and paper, put the pan with the dough back in the oven to bake the dough. Cool.
Reduce temperature to 150°C. Spread the base for the pie with mustard, place onions and potatoes on top (in the center in the form of scales).
Whisk the egg, cream, thyme and 1 tbsp. l. Parmesan cheese, pour the mixture over the filling in the pan, sprinkle the remaining Parmesan cheese on top and bake until done.
Rye pie with pumpkin, chicken and pine nuts
Ingredients:
- milk 180 ml
- water 70 ml
- fresh yeast 20 g
- wheat flour 200 g
- sugar 50 g
- rye flour 400 g
- salt 10 g
- egg 2 pcs.
- butter 50-70 g
For filling:
- onion
- Champignon
- fresh pumpkin
- pine nuts
- chicken
- grated cheese
- nutmeg.
Dough:
Mix warm milk with water and fresh yeast. Separately measure and sift the wheat flour, mix with sugar. Combine milk with yeast and flour and mix the dough well, cover with a towel and put in a dark, warm place for about 1 hour.
Take out the dough and add rye flour, salt, eggs and butter at room temperature. Mix everything well, adding a little flour if necessary. Cover again with a towel and place in a warm, dark place for 1 hour. During this time, knead the dough a couple of times.
Filling:
Fry onions in butter, add champignons, fresh pumpkin, pine nuts. Then add chicken (fresh or pre-cooked). Salt and pepper to taste. Pour in the cream. If desired, you can add: grated cheese (ideally grated mozzarella cheese for pizza) and nutmeg.
Roll out the dough, fill with filling, brush the pie with egg or milk.
Bake the formed pie in a preheated oven at 180 g until done (on average 30 minutes). Remove, brush with butter and let rest for 5 minutes. on a wooden surface, covered with a towel.
English pork pie
Melton Mowbray Pork Pie is the official name of Britain's most famous classic mince pie. Melton Mowbray is a town in Leicestershire where this famous pie was invented.
Ingredients for a pie with a diameter of 15 cm:
filling:
- 500 g pork shoulder or loin without skin, cut into 1 cm cubes
- 400 ml brine
- 100 g minced pork belly or minced pork
- 100g smoked bacon, finely chopped
- 2 tbsp. l. fresh sage, finely chopped
- 2 tbsp. l. fresh thyme leaves, finely chopped
- 1 tsp. no top (or less) freshly ground black pepper
- ½ tsp. ground cloves
- ½ tsp. ground nutmeg (or nutmeg)
- ½ tsp. salt
dough:
- 25 g butter, cut into cubes + for greasing the pan
- 75 g rendered lard (lard)
- 100 ml water
- 225 g sifted flour
- 1 tsp. salt
- 1 egg + 1 egg for brushing the pie
sauce:
- 125 ml cider
- 125 ml pork broth
- 6 g leaf gelatin
Place the pork cubes in a bowl and cover with brine. Mix thoroughly and refrigerate for 30 minutes to marinate the meat properly. Then rinse it in cold running water and dry it on a kitchen towel.
To prepare the dough, place butter and lard in a small saucepan and add water. Heat until the butter and lard have melted, but do not bring to a boil.
Combine flour and salt in a bowl, add egg and mix. Pour in the melted butter and lard and knead the dough. If there is not enough flour, add a little more so that the dough is smooth and does not stick to your hands. Wrap it in cling film and put it in the refrigerator for 1 hour.
In a large bowl, combine rinsed and dried pork cubes, ground meat or ground meat, bacon, herbs, spices and salt. Mix everything thoroughly and set aside for a while.
Preheat oven to 180°C. Generously butter a 15cm baking dish with a removable bottom. Take the dough out of the refrigerator and cut a quarter of it - from this piece we will make the top of the pie. Roll out a larger piece of dough on a floured surface into a circle 25 cm in diameter and 5-8 mm thick. Place the cake on the bottom of the baking pan, gently press the dough into the bottom and sides of the pan, leaving any excess around the edges. Place the filling in the pan, pressing the meat tightly.
Roll out the reserved quarter of the dough into a flat cake and place it in the center of the pie on top of the filling. Moisten the free edges of the dough with water, bring them together with the edges of the cake and press the seams using the tines of a fork. Make a small hole in the center to allow steam to escape. Place the pie in the oven and bake for 25 minutes at 180°C. Then reduce the temperature to 160°C and bake for another 45 minutes.
Remove the cake from the oven and remove from the pan. Using a pastry brush, brush it on all sides with raw egg and return it to the oven for another 20 minutes - the crust should be golden. Cool the finished pie on a baking rack.
Combine the cider and pork stock in a small saucepan, bring to a boil over medium heat, allow half of the liquid to simmer, then remove from heat. Soak the gelatin sheets in a little cold water for 3 minutes, whisk until smooth, add to the cider and pork broth mixture and mix thoroughly - the sauce is ready. Pour the cooled sauce into the hole of the pie and put it in the refrigerator for half an hour.
Make sure the pie is at room temperature before serving. Offer it with mustard and pickled cucumbers.
Potato pie with mozzarella and salami
Ingredients:
- 600 g large waxy potatoes
- 50 g melted unsalted butter
- 12 layers of unleavened filo puff pastry
- 2 tbsp. l. parsley, coarsely chopped
- 100 g salami, thinly sliced
- 1 ball buffalo mozzarella, thinly sliced
- 5 eggs, hard-boiled and finely chopped
- 100 ml sour cream
- salt and freshly ground black pepper
Cook the potatoes with skins in boiling salted water until almost done, leave to dry and cool. Peel the potatoes and cut into 5mm thick slices. Set aside.
Preheat oven to 200°C. Grease a springform pie pan with a little melted butter. Place a layer of phyllo dough into the pan so that it extends beyond the edges of the pan, brush with melted butter. Place another layer of phyllo dough and brush with butter. Repeat this until you have laid out all the layers of dough.
Season the boiled potatoes with salt and pepper to taste. Place half of the portion overlapping on the bottom of the pan. Sprinkle half a portion of chopped parsley on top, then add half a portion of salami, also overlapping, and a layer of half a portion of mozzarella. Sprinkle the cheese with finely chopped eggs. Place sour cream on top, sprinkle with 1 tsp. water. Add another layer of salami, then mozzarella, sprinkle with remaining parsley and add potatoes as the last layer. Salt and pepper to taste.
Cover the filling with any dough that overhangs the edges of the pan and brush with the remaining melted butter.
French classic Quiche Lauren
French open quiche is one of the few dishes that can be eaten both cold and hot. It will “come in handy” during breakfast, lunch, and dinner. You can enjoy it at home during family feasts and get-togethers, or you can take this pie with you to a picnic.
The history of quiche dates back to the 16th century; its inventors were residents of the French province of Lorraine. This is where the name of the classic open pie came from - quiche Lorraine (the French name for this province is Lorraine, German Lothringen).
What is classic French quiche? This is an open pie made from chopped dough, rich in butter, and therefore crumbly and slightly salty. The quiche filling is based on heavy cream, eggs and cheese.
Today, there are many options for preparing quiche - classic with smoked brisket, with onions, herbs, vegetables, mushrooms, fish and even... with berries!
Ingredients:
- 250 g sifted flour
- a pinch of salt
- 125 g chilled butter, grated on a coarse grater
- 1 chilled egg
- 3 tbsp. spoons of ice water
For filling:
- 250 g smoked brisket
- 200 ml heavy cream
- 4 eggs
- 150 g grated Gruyère cheese
- Salt, freshly ground black pepper to taste
- A pinch of grated nutmeg
For the dough: mix flour with salt, add butter flakes, egg, water and salt (you can use a food processor with a knife attachment). Roll into a ball, wrap in cling film, and place in the refrigerator for 1 hour.
For the filling: cut the brisket into small strips and fry.
Mix cream, 2/3 grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg. Place the brisket into the egg-cream mixture.
Preheat the oven to 190 C. Roll out the dough, put it in a mold with sides, make punctures with a fork. Bake for 15 minutes.
Remove the crust, place the filling on it, sprinkle the remaining cheese on top and bake for another 30 minutes.
Italian quiche with tomatoes, basil and cheese
Ingredients:
- 300 g flour
- 150 g chilled butter, grated on a coarse grater
- 1 egg
- 8 tablespoons ice water
- a pinch of salt
For filling:
- 300 g cherry tomatoes
- 300 ml heavy cream
- 2 chilled eggs
- Bunch of green basil
- 50 g grated Parmesan cheese
- A little olive oil
- Salt, pepper to taste
For the dough: mix butter with sifted flour, water and lightly beaten egg, add salt. Roll into a ball, wrap in film and refrigerate for 1 hour.
Preheat the oven to 180 degrees C. Roll out the dough, place in a round shape with sides, and prick with a fork.
Cut the tomatoes in half, place in another fireproof bowl, add salt and pepper, and sprinkle with oil. Bake at the same time as the crust for 25 minutes.
While the cake and tomatoes are baking, make the filling: mix the beaten eggs and cream, add salt, and add chopped basil.
Sprinkle the crust with half the Parmesan, add the tomatoes, pour the egg-cream mixture, and sprinkle with the remaining cheese again. Bake for 20-25 minutes.
Serve the pie with fresh basil leaves.
Tatar ZUR BELISH
Zur belish translated from Tatar means “big pie”; it can feed a large company tasty and satisfying.
This is a tall pie, its filling can be beef, poultry, offal in combination with potatoes, pumpkin, cereals, cabbage.
Usually zur belish is prepared on holidays for dear guests or on weekends for family and friends.
Ingredients:
Unleavened dough:
- Sour cream - 200 g
- Kefir (yogurt) - 150 g
- Egg - 1 pc.
- Vegetable oil - 1 tbsp.
- Butter - 150 g
- Salt - 0.5 tsp.
- Tea soda - 1 tsp.
- Flour - 700 g
For filling:
- Meat with fat (beef+lamb+goose meat, you can just take one type of meat) - 1.5 kg
- Potatoes - 1.5 kg
- Onions - 2 pcs. (large)
- Salt - 0.5 tbsp,
- Ground black pepper - to taste
- Broth for pouring into the pie - 1 cup
(beef or chicken, if there is no broth, fill in the recipe).
For the test:
In a bowl, mix sour cream, kefir, egg, vegetable oil, melted butter at room temperature, salt. Quench the tea soda with vinegar and add to the cup. Add flour, knead the dough. Cover the dough with a kitchen napkin and leave to rest while we prepare the filling.
For the filling: Cut the meat into small cubes, approximately 2 cm wide.
Cut the potatoes into cubes 1.5-2 cm wide, I cut them in a food processor.
Finely chop the onion. In a bowl, mix meat, onion, potatoes, salt and pepper to taste.
Bouillon:
Pour 300 ml into a small saucepan. water, add 50 g butter, 1/3 tsp. salt, bring everything to a boil. Boil for a couple of minutes - and our broth for pouring is ready.
Wrap a thick cast-iron frying pan on the outside with a towel to prevent the edges of the dough from tearing.
Knead the dough with your hands again and divide in proportions 1 to 3.
Most of it will go to the bottom. From the smaller part we separate a small piece, the size of a pea, this will be our “navel” (“kendek”), which will cover the hole for pouring in the broth. Divide the remaining piece into 2 parts - this will be the “lid” of the pie and the decoration, but you can do without the decoration and just make one lid.
Roll out most of the dough so that its edges hang 5-6 cm from the pan. Place the prepared filling in the pan on the rolled out dough.
Gather the edges of the dough up and pinch.
Roll out a piece of dough for the “lid”, cover the pie and pinch the side edges of the dough.
Roll out a piece of dough for decoration, the same size as the “lid”, make ray-shaped cuts, as shown in the photo, place it on the “lid”, pinch the edges, and pinch the cuts in pairs.
In the middle of the pie, make a hole the size of a coin and cover it with a “belly button”; we will then pour the broth into this hole.
Grease the pie with melted butter and bake in an already preheated oven at 200 degrees C for 2-2.5 hours.
An hour and a half after baking, we take out our pie, open the “navel” and pour 1 glass of broth into it (maybe a little less or more, it all depends on the presence of juice in the pie), close the “navel” and send it back to the oven.
If the top of the pie is already sufficiently browned, and there is still a lot of time before it is completely cooked, you need to take baking paper, crumple it, wet it with cold water, squeeze it a little and cover the top of the pie with it. This method will save the pie from burning the dough.
Open the lid, taste the meat and potatoes for doneness, if ready, serve immediately, if not, bake further.
Serve immediately hot, in the same form in which it was baked. We cut the lid of the pie in a circle, and put a piece of dough and potatoes with meat on everyone’s plate, and then cut the pie together with the bottom, and serve the bottom crust of the dough (soaked in juices and broth) with the filling. It is so customary that each guest must try the lid, the filling, and the bottom of the pie.
Finnish fish pie kalakukko
Kalakukko(Finnish kalakukko) - Finnish national fish pie with lard, baked in rye dough. Outwardly it resembles a large piece of rye bread. Contrary to the common misunderstanding of the name “kalakukko” (supposedly the name of the pie comes from the Finnish words “kala” (fish) and “kukko” (rooster)), there is nothing unusual in the name, since “kukko” takes its origins in the Karelian language and means "pie".
Ingredients:
- 1 kg salmon fillet
- 200 g rye flour
- 200 g wheat flour
- 1.5 tbsp. l. butter + for greasing
- 200 g lard
- 2 onions
- 1 egg
- 40 ml cream 9% fat
- salt pepper
Sift rye and wheat flour into a bowl. Add a pinch of salt, pour in 1 glass of boiled water at room temperature. Mix. Add softened butter and knead into a smooth, homogeneous dough. Mash it into a disk, wrap it in film and place it in the refrigerator for 30 minutes.
Cut the lard into cubes. Peel the onion and chop coarsely. Heat a frying pan and fry lard over medium heat for 8-10 minutes. Add onion, increase heat and cook, stirring, 6 minutes. Remove from heat.
Wash the fish, cut into pieces and pass through a meat grinder along with fried lard and onions. Add cream, salt and pepper to the resulting filling. Mix.
Roll out half the dough into a layer approximately 1 cm thick. Cut a large circle out of it.
Place the circle on a baking sheet covered with parchment and add the filling. Roll out the remaining dough into a circle slightly larger in diameter than the first. Cover the filling with it and pinch the edges.
Cut out small stars or leaves and flowers from the remaining dough. Decorate the pie with them, brush the surface with a lightly beaten egg and place in an oven preheated to 250°C for 15 minutes. Reduce oven temperature to 140°C and cook for 2.5–3 hours, periodically brushing the pie with oil.
Belgian onion pie
This pie is called Flamiche in Belgium. As always, each town is proud of its own version of the recipe, but we present the classic country flemish.
Ingredients:
- 1 kg yeast dough
- 3-4 large onions
- 1 kg semi-hard cheese (classically Belgian bulette cheese is used)
- 0.5 kg butter
- Two dozen eggs
- Salt, ground black pepper
Roll out the dough into a thin layer and place it on a fireproof baking sheet.
We cut the cheese into flat pieces, cut the onion into rings and half rings, and cut the butter into large pieces.
Spread the onion, cheese and butter mixed over the entire surface of the dough.
Beat the eggs with salt and black pepper and cover the dough.
Bake in the oven at 220 degrees for about 20 minutes (you may need to cover with foil).
As a rule, the pie is eaten hot and washed down with red wine.
Polish meat pie
This pie is usually prepared for Saturday gatherings with friends or for the arrival of guests. Most of it is the filling, which consists of several ingredients. And the main ingredient of the filling is, of course, Krakow sausage!
- Sausage (Krakow or hunting sausages) - 250 g
- Beans (boiled, Blanche - small white) - 150 g
- Hard cheese - 100 g
- Olives - 100 g
- Greens - 3-5 sprigs
- Salt to taste
- Black pepper to taste
Boil one package of beans in advance, following the instructions on the package. Soak for 4 hours, and then cook until tender, about 1.5 hours. When boiled, it is perfectly stored in the refrigerator. Thus, it is convenient to use it throughout the week for several dishes.
Cut cheese and sausage into small cubes. Greens and olives - finely chop.
Mix all filling ingredients, salt and pepper to taste.
Now let's take on the dough. Beat eggs, mayonnaise and sour cream with a whisk. Do not neglect mayonnaise, because without it the dough will be denser and heavier.
Add sifted flour mixed with soda and knead the dough. It should be sticky, with the consistency of thick honey.
Add the filling to the dough and knead until smooth.
Poles prepare this pie in a large rectangular pan. You can take a bread pan (11x21 cm). Grease it with vegetable oil and sprinkle with flour. Pour the resulting mixture into the mold.
Bake for 40-50 minutes. in an oven preheated to 180 degrees for about 60 minutes. Check readiness with a wooden skewer.
Old-fashioned kulebyaka
The name of this pie can often be found in the works of many Russian writers of the 19th century. Here, for example, is the kind of kulebyak ordered by the gourmet Pyotr Petrovich Rooster in N.V. Gogol’s story “Dead Souls”: “Yes, make the kulebyak into four corners, put sturgeon cheeks and vizig in one corner, put buckwheat porridge in the other, yes mushrooms with onions, and sweet milk, and brains, and you know something like that... Yes, so that on one side she would, you know, turn brown, and on the other let her go easier. Yes, from the bottom, you know, bake it so that it crumbles, so that all of it is permeated, you know, with juice, so that you don’t hear it in your mouth - like snow has melted.”
Ingredients:
dough for kulebyaki:
flour 320 g
milk 120 ml
egg 1 pc.
fresh yeast 20 g
butter 60 g
salt 0.5 tsp.
sugar 1 tbsp. l.
first mince:
boiled rice 0.5 cups
dill and parsley 1 tbsp. l.
butter 10 g
second mince:
pike fillet 400 g
olive oil 2 tbsp. l.
onion 1 pc.
salmon fillet 150 g
olive oil 0.5 tbsp. l.
egg 2 pcs.
Prepare the dough for the kulebyaki. Dissolve yeast in warm milk, add sugar, salt and 30 g of flour from the total volume. Stir and let rise.
When the dough doubles in size, add melted butter and egg.
Add flour, knead into a soft dough, cover and let rise until doubled in size.
Prepare minced pike. Lightly simmer it in olive oil with fried onions. Poach the salmon (until it changes color).
Mix rice with oil and herbs. Finely chop the eggs.
The dough has risen. Divide it into two unequal parts. Roll out the smaller one into an oval cake.
Place the rice filling, leaving the edges free. Place minced pike on rice.
The next layer is chopped eggs. Place salmon slices on them.
Roll out the second part of the dough into a larger oval. Cover the pie, pinch the edges. It is better to place the top cake on top of the edge of the bottom cake. I did the opposite, and when the dough rose, the kulebyaka turned around a little.
Decorate the kulebyaka with dough pieces, brush with yolk, and let rest for 10-15 minutes.
Bake the kulebyaka at 200 degrees C for 15-20 minutes.
Russian Kurnik
Kurnik was traditionally baked for a wedding. Moreover, the bride and groom each baked their own chicken. The groom's pie was decorated with figures of people, and the bride's pie was decorated with flowers and birds.
Ingredients:
dough for chicken:
- butter 200 g
- flour 320 g
- cold water 100 ml
- salt 1/3 tsp.
- sugar 1 tsp.
pancake dough:
- milk 300 ml
- egg 1 pc.
- flour 80 g
- salt 1/4 tsp.
- sugar 1 tsp.
- olive oil 1 tbsp. l.
first mince:
- egg 1 pc.
- greenery
- butter 10 g
second mince:
- chicken fillet 400 g
- onion 0.5 pcs.
- olive oil 1 tbsp. l.
- pepper
third mince:
- fresh mushrooms 200 g or dry 50 g
- onion 1 pc.
- greenery
- olive oil 1 tbsp. l.
- egg 1 pc. (for lubrication)
Dissolve salt and sugar in milk, add egg, beat lightly with a whisk.
Add flour, knead the batter, pour 1 tbsp into the dough. l. olive oil.
Bake thin pancakes without greasing the pan.
For the dough, chop the butter and flour with a knife or spatula.
Dissolve salt and sugar in cold water, pour into the flour mixture, knead into a soft dough, roll into a ball, wrap in film and put in the refrigerator.
Cook the fluffy rice. Mix with chopped hard-boiled eggs, add herbs and butter.
Finely chop the chicken fillet and onion, fry in olive oil, add salt and pepper.
Finely chop fresh mushrooms and onions (if the mushrooms are dry, soak and boil them first), fry in olive oil, add dill and salt.
Divide the dough for chicken into 1/3 and 2/3. Roll out the smaller part into a circle. Place a pancake in the middle of the circle, put the rice and egg filling on the pancake, cover with pancakes.
Place the next layer of chicken filling and cover with pancakes.
The last layer is the mushroom filling. Place all the minced meat in a heap.
Roll out most of the dough into a circle large enough to cover the entire pie. Make 4 radial cuts. Cover the entire chicken house.
Connect the cut areas by brushing with egg and pinching the seams. Pinch the bottom of the pie around the circumference. Decorate the pie with dough figures, as your imagination dictates.
Brush the entire cake with yolk. Bake at 200 degrees C for 30-35 minutes.
Gubadiya - Tatar multi-layer pie
Gubadia is a true culinary work of art.The number of layers in it is symbolic - it determines how many nights the groom can stay in the bride's house.
Before starting to cut up the gubadia, the groom's father covered it with a scarf or tastymal (homespun towel) and put money on top of it, thereby ransoming it. Only after this were the other guests allowed to take a piece of this dish. The guests also left money, which was intended for the newlyweds, on a special tray. Gubadia was cut into four parts, and one fourth was taken to the groom’s house, where it was distributed to those relatives who were not present at the wedding. There is a Tatar proverb: “If you learn how to cook Gubadia, you can get married.”
Ingredients for 12 servings:
For the test:
- flour - 500 g
- 1 glass of milk
- dry yeast - 10 g
- melted butter - 50 g
- 2 yolks
- granulated sugar - 1 tbsp. spoon
- a pinch of salt
- lamb (fillet) - 500 g
- rice - 1 cup
- dried fruit mixture - 100 g
- 150 g melted butter
- onion - 2 pcs.
- boiled eggs - 4 pcs.
- vegetable oil - 2 tablespoons
- salt, ground black pepper.
Pour yeast, granulated sugar and half the sifted flour into warm milk.
Stir, cover with cling film and leave in a warm place for 1 hour. Add the yolks, butter, salt and remaining flour to the dough. Knead the dough by transferring it to a floured surface and knead until it no longer sticks to your hands. Return the dough to the bowl, cover and leave for another 1 hour. Punch down the dough 2 more times at intervals of 40-50 minutes.
While the dough is rising, prepare the filling. Cut the meat into pieces and pass through a meat grinder.
Peel the onion, chop finely and fry in heated vegetable oil for 5 minutes. Add the minced meat and cook, stirring and breaking up any lumps of minced meat, for another 8 minutes. Remove from heat and cool. Salt and pepper to taste.
Cook the rice until done. Finely chop the eggs or chop them using an egg slicer. Wash the dried fruits, cut into small pieces, and then scald with boiling water.
Roll out two thirds of the resulting dough into a circle with a diameter 5 cm larger than the diameter of your mold. Place the dough in a greased pan and sprinkle generously with oil on top.
Place a third of the rice on the dough, then add the meat filling. Top with the second third of rice and a layer of eggs. Top with remaining rice and dried fruits.
Drizzle with melted butter. Roll out the remaining dough into a circle and place on top, pinch the edges. Another option: rub the flour with salt and butter with your hands to form coarse crumbs. Sprinkle crumbs on top of the pie. Bake the pie for 35-40 minutes at 190° C.
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