• 4 lamb shanks,

• 1,5 cup of orzo,

• 3 green peppers, chopped,

• 2 tomatoes, peeled and chopped,

• 1 clove of garlic, minced,

• 2 tbsps of butter,

• 2 tbsps of olive oil,

• Salt to taste,

• 4 cups boiling water.

  Preparation

  1. Heat a tablespoon of butter and two tablespoons of olive oil in the pressure cooker,

  2. Place the shanks in the pot and fry them on both sides,

  3. Take the meat out of the pot and add the chopped onion and finely chopped garlic to the same oil and fry until soft,

  4. Take the meat back into the pot and add the water,

  5. Close the lid and cook until the meat is completely tender,

  6. Melt a tablespoon of butter in a cast iron pan, add the orzo and fry until it turns brown,

  7. Remove the orzo to the edges, add the chopped peppers in the middle of the pan and stir fry until half softened,

  8. Add the diced tomatoes and mix well,

  9. Measure 3 cups of brought and add into the pan,

  10. Add salt and mix,

  11. Place the meat on,

  12. Bake in a 190 C degrees oven until the orzo absorbs all water.

• Have a Good Meal!

Although its preparation may vary slightly from region to region, it is generally made by mixing and kneading fine bulgur (called düğürcük, düğü, or simit in some areas), tahini, tomatoes, and various spices.

Kulish made with millet is one of the oldest dishes that the Zaporizhian Cossacks prepared during their campaigns. Its hearty ingredients, including lard, millet, and vegetables, made it popular among both soldiers and peasants. In Poltava region, kulish is often served with smoked meats, giving it a more modern twist. Cossack culture festivals and fairs, such as in the village of Opishnya, offer visitors the chance to taste this authentic dish.

Varenyky with cheese is one of the most famous symbols of Ukrainian cuisine, especially popular in Slobozhanshchyna. This dish was traditionally prepared for holidays with the addition of sugar, raisins, or poppy seeds, making it resemble a dessert. On regular days, the cheese for varenyky was salty, making them a hearty meal. In Poltava, you will find modern interpretations of this dish, such as with mint cheese or the addition of spices.

Varenyky with cheese can also be served with various sauces, such as sour cream or honey, adding even more flavor nuances. In some regions of Ukraine, varenyky with cheese are traditionally prepared for Easter as part of the festive meal.

Syrnyky are a versatile dish popular in Central Ukraine, typically prepared for both breakfast and dessert. Syrnyky are often made with raisins or dried fruits. Their tender texture and rich taste of homemade cheese perfectly complement sour cream, jam, or honey. In Cherkasy, a special addition to syrnyky is berry sauces from forest fruits, adding a unique touch.

Grechanyky is a simple yet incredibly tasty dish, popular in Volyn and Polissia. It was traditionally prepared for everyday lunches and served with mushroom sauce on festive days. In Lutsk or Rivne, you can taste interpretations of grechanyky, often served with seasonal vegetables or sauces. They embody the culinary traditions of these regions.

Grechanyky are often made with the addition of herbs or sauerkraut, which gives them a unique flavor. In some cases, they are served with a side of potatoes or stewed vegetables, making the dish even more hearty and flavorful.

Banosh is a hallmark of Transcarpathia and a symbol of Hutsul culture. It is made with sour cream or cream, always adding brynza (sheep cheese), cracklings, or mushrooms. This dish holds special significance in the mountains, as its recipe is passed from parents to children, emphasizing the connection with nature. Banosh is often served at ethnic festivals, such as the "Hutsul Brynza" or "Delicious Banosh" festivals in the Carpathians.

Deruny are the pride of the Polissia region, especially popular in Zhytomyr. They were often prepared for Christmas Eve or during the autumn potato harvest season. In Korosten, an annual festival of deruny is held, offering various versions of the dish: with meat, mushrooms, or cheese. Traditionally, deruny are served with homemade sour cream sauce or fried onions, adding a special flavor to the dish. In Zhytomyr, you can also find deruny with added spices or smoked ingredients, making them even tastier.

Holubtsi is one of the oldest dishes in Western Ukraine, which has always adorned festive tables. They were prepared for weddings, Easter, or Christmas. Transcarpathian holubtsi contain buckwheat or corn porridge, while in Galicia, popular versions are made with mushrooms. Traditionally, they are wrapped in boiled cabbage leaves, which add softness and a delicate taste to the dish. In Transcarpathia, holubtsi can be served with sour sauces or vegetable-based broths, making them even more aromatic.

Roast is a dish with a rich history, originating from Podillia. It was traditionally cooked in clay pots for temple festivals, adding meat, potatoes, and seasonal vegetables. In Vinnytsia, roast with the addition of pumpkin is popular, which gives the dish a special flavor. You can find roast in many Podillian restaurants, where it is served according to ancient recipes. Additionally, in some regions, herbs and spices are added to the dish, enhancing its aroma and making it even more delicious. This is a true embodiment of home warmth and the traditional hospitality of Ukrainian cuisine.

Kapusnyak originates from Galicia and Transcarpathia, where its recipes have been passed down from generation to generation. It was traditionally made in winter, especially for Christmas, when cabbage was the main source of vitamins. In the Transcarpathian version of kapusnyak, smoked meats are often used, giving the dish a rich flavor, while the Galician versions may contain legumes. Visit local Carpathian huts or festivals in Transcarpathia to taste various versions of this dish.

During the Cossack era, kapusnyak was popular among Cossack troops because it could be made in large quantities and stored well. This dish became an important part of Ukraine's culinary heritage, passed down through generations.

Uzvar is an ancient Ukrainian beverage made from dried fruits, which has become a mandatory attribute of Christmas Eve. It was traditionally served alongside kutia, highlighting its symbolic importance of purity and health. The Lviv Christmas Festival offers various types of uzvar, including versions with added spices like cinnamon or cloves. This drink is also popular during the cold winter months, enjoyed at family gatherings, savoring its natural taste and aroma. Uzvar has become an essential part of Ukrainian culture, symbolizing harmony and family unity.

Knysh is a traditional pie from Western Ukraine, traditionally prepared for Christmas, Easter, and wedding celebrations. In the Polissia and Volyn regions, it is oval-shaped, while in Halychyna, it is round. The fillings vary and include potatoes, buckwheat, cheese, or cabbage. Knysh symbolizes home comfort and family warmth, often prepared during holidays to treat loved ones and guests. In Lviv, we recommend trying the mushroom-filled version in local restaurants, where traditional recipes meet modern flavors.

Kruchenyky are popular in Central Ukraine, particularly in the Podillia and Kyiv regions. They were traditionally served at weddings, christenings, and large family celebrations. Regional variations include fillings of dried fruits in Vinnytsia or mushrooms in the Kyiv region. Over time, kruchenyky have been prepared with diverse fillings, adding uniqueness to the dish. Visit Vinnytsia to savor the authentic taste of this dish and try variations where spices and sauces are added to enhance the flavor of the meat.

Medovnyk, also known as medianik or medovik, is a classic honey cake made of honey layers and a delicate cream. Medovnyk originates from Galicia, where it was prepared for festive events like weddings or Christmas. Its unique aroma comes from the combination of buckwheat honey, nuts, and spices. Modern restaurants in Lviv experiment with medovnyk, adding chocolate or caramelized fruits, making this dish a regional highlight.

It is believed that kholodets was cooked in the days of Kyivan Rus. This conclusion was prompted by historians to an interesting fact: in all East Slavic languages, this dish has the same name. This means that kholodets was invented at a time when there were no strong differences between languages.

Jelly, like most meat dishes, was prepared for major winter holidays, such as Christmas. The invention of gelatin contributed to the fact that kholodets began to be made less thick, and more refined ingredients - ham, mushrooms, various spices - began to be added instead of cartilage and bones. However, after the arrival of the Bolsheviks, all "bourgeois" recipes were taboo.

It is believed that its roots go back to the Mongol-Tatar nomadic tribes. That is why chebureki are eaten wherever nomads set foot in the ancient times. Even in the highlands of Tibet you can taste a similar dish! But the name itself is purely Crimean Tatar and means "meat pie". In Ukraine, chebureki are also common among the Greeks of Mariupol, but under a different name - "chir-chir".

The etymology of the word "borsch" comes from the name of the borschivnik plant and literally means “notch, tip". After all, the leaves of this plant were originally used to make borsch. Much later, potatoes and beets came to Europe and Ukraine, without which it is difficult to imagine the main dish of Ukrainian cuisine today.

Ingredients for borscht vary significantly depending on the region of Ukraine. For example, in Podillia housewives add beans to a dish, in the Poltava region — dumplings, in the South — flour, and in Slobozhanshchina there is a variation of borsch with beer.

Archaeological research shows that Ukrainians have been consuming salo since ancient times. At that time, this dish had a symbolic meaning: the boar embodied strength, courage and bravery. Subsequently, lard was highly valued for its long shelf life and the ability to stock up on food for the future. And today, scientists insist on the unique beneficial properties of this product. Regular consumption of small amounts of salo is the prevention of serious diseases, including atherosclerosis.

Despite the eloquent name of the dish, other countries claim its authorship. According to one version, her homeland is France, according to another — it’s the US. In particular, according to the "French" theory, the chicken fillet cutlet was invented by chef Nicolas Appert. The recipe was taken out of France by chefs sent there by Empress Elizabeth to study. But the Americans claim that Chicken Kyiv is called so in Kyiv because of the popularity of the dish among migrants from Ukraine.

One of the most popular dishes of eastern Ukraine, along with beet soup, and okroshka is Donbas-style pork knuckles (golyashka). This is the part of the pig’s leg where the foot connects with the shoulder or hip, baked in foil or dough. Interestingly, in the days of Russia, knuckles were not cooked as a separate dish, rather used for soups or jellies. And the tradition of coocking knuckles came from Europe only in the 18th century. Later, Donbas-style pork knuckles (golyashka) became one of the key dishes on the holiday table. Moreover, two or three people may well be satisfied with one knuckle.

Kherson region is known for its vegetables and fruits. No wonder many delicious dishes from the simplest products were invented here. One of the most popular is eggplants in Kherson style. This recipe can be used to prepare an appetizer for the holiday table. And if you change the recipe a little — you will get a great option for seaming for the winter.

Just a few decades ago, it was not possible to buy fresh vegetables in the winter. But they are necessary for the organism, and they taste good! Therefore, the hostess did a variety of canning for the winter. In the Kherson region, where many aubergines are grown, eggplant preservation was especially popular.

Odesa is one of the few cities in the world where an original cuisine has been formed. Most dishes are a symbiosis of Ukrainian, Jewish, Greek, Bulgarian and other cuisines. At the same time, the residents of Odesa are big connoisseurs of fish. And not only sea fish, but also river ones. Especially if the fish is caught in the Danube. So it is not surprising that sprat rissoles are one of the favorite dishes in this region.

And although in Ukraine it is widely said: "Fish is not bread, you will not be full of it", this proverb definitely does not apply to delicious and hearty sprat (or monkey goby) rissoles! This dish is both useful and nutritious, and easy to prepare. Not to mention the fact that it is delicious! After all, can people cook badly in Odesa?

Translated from Turkish, the name of the dish literally means "stuffed", so sometimes the word "dolma" is used to denote any stuffed dish. But the classic dolma is minced meat wrapped in grape leaves. It can be served hot or cold, as a main course or snack.

And the dish is very healthy. First, minced dolma is not fried, so more nutrients are stored. Secondly, grape leaves during cooking emit essential oils that have a healing effect on the body.

Halytsky, or Lviv cheesecake is a favorite dessert in many Ukrainian families. Its creator is considered to be the legendary cook Daria Tsvek. A girl from an intelligent family was taught from an early age the intricacies of setting the table and cooking delicious meals. This knowledge later formed the basis of her cookbooks, which are still popular among housewives.

In the bestseller "Sweet Cookies", Ms. Daria shared a recipe for Galician cheesecake.

Hutsul Varya is a dish native to Bukovyna. Its main ingredient is boiled beets. This salad is usually prepared during Lent, because it does not contain meat and other animal products. At the same time the dish turns out very hearty and tasty.

Okroshka is a traditional cold soup made mainly in eastern Ukraine.

The origin of okroshka is an open question, because no reliable historical evidence on this subject has survived to the date. However, most historians associate the appearance of okroshka with the baptism of Kievan Rus. According to the chronicles, after the act of baptism, Prince Vladimir ordered to distribute to the peasants "food, honey and kvas." Probably, after that kvas became widespread among commoners. Together with black bread and green onions, it became the basis for cold soup.

But the word "okroshka" became widespread only in the early twentieth century. It indicates the method of cooking okroshka: all the ingredients need to be finely chopped. By the way, almost anything can be the component of cold soup. Basic ingredients are cucumber, radish and green onion.

Crepes have been known in Slavic cuisine since pre—Christian times. They were associated with the sun and the god of fertility — Jarylo. In general, the word "crepe" meant a cake made of ground flour. Buckwheat, wheat, corn flour, millet or even semolina were used for their preparation. Crepes were eaten plain or with a variety of fillings. The latter in Ukrainian cuisine are called pancakes. Traditionally, pancakes were filled with cottage cheese, poppy seeds, jam, apples, berries, meat, mushrooms, cereals, etc. The recipe of the dough and fillings varied depending on the regions. In the Chernihiv region, pancakes were stuffed with cottage cheese or poppy seeds and baked with butter in an oven.

Pancakes are considered a traditional dish for the holiday of Shrovetide, and also for Autumn Fathers in Volyn, which was at the end of October and symbolized winter changing autumn.

Ingredients:

• 2 bunches of black cabbage (kale)

• 1 kg ground beef

• 1.5 cups rice

• Half a bunch of parsley

• 2 onions

• 2 tablespoons tomato paste

  
  

Preparation:

1. Wash and remove stems from the cabbage leaves; blanch in boiling water until softened.

2. Rinse the rice; finely chop the onions and mix with the ground beef.

3. Add chopped parsley and salt; knead the mixture thoroughly.

4. Cut the cabbage leaves as needed; place some filling on each and roll tightly.

5. Place the rolls in a pot; add diluted tomato paste and salt; cook until done.

6. Your dish is ready to serve. Bon Appetit.

This dish is a traditional specialty from Giresun.

https://www.youtube.com/watch?v=P41DFZv04HM

Ingredients:

For the dough:

• 3 cups flour

• 1 egg

• 1 tea glass of yogurt

• 1 tea glass of vegetable oil

• 1 tbsp vinegar

• A pinch of salt

• Water as needed

For the filling:

• 2 cups crushed walnuts or Giresun hazelnuts

For the topping:

• 200 grams melted butter

For the syrup:

• 3 cups sugar

• 3 cups water

• A few drops of lemon juice

Instructions:

1. Prepare the syrup. Boil sugar and water together. Add lemon juice and boil for another 10 minutes. Let it cool.

2. Knead the dough. Mix flour, egg, yogurt, oil, vinegar, salt, and water to form a soft dough. Rest for 30 minutes.

3. Roll the dough. Divide the dough into equal pieces and roll them out thinly using starch.

4. Add the filling. Sprinkle walnuts over the dough and roll with a rolling pin.

5. Shape the rolls. Slide the dough off the rolling pin and scrunch it into a spiral shape. Place in a tray.

6. Add butter and bake. Pour melted butter over the rolls and bake at 180°C (350°F) until golden brown.

7. Add syrup. Pour cold syrup over the hot pastry. Let it soak and serve.

BON APPETIT! :)

Bean Dible is a traditional dish from the Black Sea region of Turkey. It is a light, nutritious, and flavorful meal made primarily with green beans, rice, onions, and tomatoes. It’s a perfect example of Turkish regional home cooking, often served warm or at room temperature.

Ingredients:

• 500 g green beans (fresh, trimmed and cut into small pieces)

• 1 large onion (finely chopped)

• 2 medium tomatoes (grated or finely chopped)

• 1/2 cup rice (washed and drained)

• 3 tablespoons olive oil or sunflower oil

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1–1.5 cups hot water

• Optional: 1 clove of garlic (crushed), 1 teaspoon sweet or hot paprika

Instructions:

1. Sauté the Onion:

Heat the oil in a deep pan. Add the chopped onion and cook over medium heat until soft and translucent.

2. Add Tomatoes and Garlic (optional):

Stir in the tomatoes and, if using, the garlic. Cook for 3–4 minutes until the tomatoes soften.

3. Add Green Beans:

Add the green beans to the pan. Stir well to combine with the onions and tomatoes. Cook for about 5 minutes.

4. Add Rice and Seasonings:

Add the rice, salt, pepper, and paprika (if using). Mix thoroughly.

5. Add Water and Simmer:

Pour in enough hot water to just cover the ingredients (about 1 to 1.5 cups). Bring to a gentle boil, then reduce heat to low, cover the pan, and let it simmer for 20–25 minutes, or until the beans and rice are fully cooked and water is absorbed.

6. Rest and Serve:

Let the dish rest with the lid on for about 10 minutes before serving. You can serve it warm or at room temperature. It pairs well with yogurt or a slice of bread.

Layering the Ingredients in the Pot/Testi: Place a few pieces of lamb tail fat (if using) at the bottom of the pot. Then layer the potatoes, half of the onion rings, the meat, peppers, tomatoes, and garlic. Sprinkle salt, black pepper, thyme, and cumin between each layer.
Adding the Tomato Paste: In a bowl, mix tomato paste and optionally pepper paste with half a cup of hot water or broth. Pour this mixture over the ingredients in the pot.
Adjusting the Liquid: If necessary, add a small amount of hot water or broth from the side of the pot. The goal is to allow the dish to cook in its own steam.
Sealing the Pot: Tightly cover the pot. If you're using a testi without a lid, you can seal it with a dough mixture (flour and water) to make it airtight.
Baking in the Oven: Preheat the oven to 180°C (350°F) and bake for about 2 to 2.5 hours, or until the meat and vegetables are tender. Cooking time may vary depending on the size of the pot and the quality of the meat.
Serving: Let the dish rest for about 10 minutes after removing it from the oven. Open the lid at the table to release the hot and aromatic steam, and serve immediately. You can garnish with fresh thyme or parsley.