229 posts by Anna Voloshyna

Soft and Buttery Fried Feta Flatbread

Soft and Buttery Fried Feta Flatbread 325 g (little less than 3 cups all-purpose flour), plus more for kneading250 ml or a little over cup whole milk (lukewarm)3/4 teaspoon kosher salt3/4 teaspoon white sugar1 teaspoon active dry yeast1 tablespoon oil (plus more for brushing)400 g feta cheese (crumbled)2 tablespoons semolina (you can substitute with all-purpose flour)sunflower or grapeseed oil (for frying)50 g 1.5 to 2 oz unsalted butter, melted In a big bowl, ... Continue Reading

Roasted Hasselback Butternut Squash with Brown Butter Glaze

This year Thanksgiving will be different. For most of us, the celebration will happen in a tighter circle or even Zoom meeting. Without traveling across the country and attending a loud gathering with extended family. Our family is no different. And since our usual celebration has shrunk from twenty to two people, I see no other way than to pardon our Thanksgiving turkey and cook a more appropriate alternative. With this in mind, I'm making the glorious roasted butternut squash a centerpiece ... Continue Reading

Vegetarian Cabbage Rolls with Mushrooms and Barley

A hearty cabbage roll is one of the most famous Slavic culinary treasures. There is a wide variety of cabbage roll recipes in Central and Eastern Europe, with different sauces, spices, and stuffings, and of course, every country has its own name for this dish. It's gołąbki in Poland, öltött káposzta in Hungary, and sarma in Macedonia. All recipes look similar but have a distinct regional touch. In Ukraine, we also have our name for cabbage rolls - holubtsi. We usually stuff them with ... Continue Reading

Salmon In Spicy Tomato Sauce with Feta and Parsley Oil

Fish simmered in thick and flavorful tomato sauce was one of my grandma’s classic dishes. Since we lived near a couple of large rivers, she usually used freshwater fish that our local fishermen delivered to her right after he caught. That would be our grand dinner! Babushka would clean the fish, fry the filet on a skillet and then finish the cooking in tangy and slightly sweet tomato sauce. I need to admit that the sauce was my favorite part. I learned to appreciate the fish only when I grew ... Continue Reading

Slavic Tvorog Cheese/Syr from Scratch

The previous life of cheese If cooking is considered art, tvorog gets a well-deserved place in its gallery of fame. Like cottage cheese in Europe and the USA, tvorog has no adequate translation in any world's language. For instance, France is Fromage blanc, and in Spain – requesón. In India, one of its incarnations is called paneer. According to a famous Russian-language lexicographer Vladimir Dal, tvorog got its name from the verb "tvorit," meaning "to create." This specific name ... Continue Reading

Börek with Feta and Greens

Have you ever tried Börek with Feta and Greens? If not, you just have to do it as soon as possible. This layered savory pastry is incredibly popular in Eastern Europe, Turkey, and Baltik countries. No wonder why, It's can be filled with all kinds of delicious things, from salty feta to juicy minced meat, depending on the region of origin. The names also differ from country to country. For example, in Turkey it's börek, burek in Albania, and byurek in Bulgaria. Today I'm sharing the ... Continue Reading

Brie and Dried Apricot Puff Pastry Galette

With a holiday season upon us, we all look for quick and easy recipes that will work equally well for a family Thanksgiving dinner and celebratory wine tasting with friends. I'm not an exception! That's why I'm so excited to present you with my latest culinary discovery - the glorious Brie and Dried Apricot Puff Pastry Galette. What's so great about this recipe? First of all, this Brie and Dried Apricot Puff Pastry Galette is incredibly cheesy, buttery, and flaky. Secondly, after you ... Continue Reading

Tefteli – Slavic Meatballs Simmered in Tomato Sauce

Almost every culture has its version of meatballs. In Ukraine, Russia, and many other Slavic countries, we call them tefteli. Tefteli (tefteli - plural, teftel' - singular) are made with a mixture of ground meat, onion, and rice and simmered in tomato or sour cream sauce. They are great with creamy mashed potato, kasha (cooked grains), or mamalyga (Slavic polenta). I always find myself craving tefteli when the weather is getting colder, and my body needs something comforting to warm up. The ... Continue Reading

Perfectly Golden Pork Schnitzel

Perfectly Cooked Pork Schnitzel with a crispy golden crust is one of my favorite fall dishes. It always reminds me of the cheerful Octoberfest celebration with lots of German beer, creamy potato salad, and sauerkraut. Pork Schnitzel certainly doesn't look very sophisticated, but it certainly has a ton of flavor and fantastic texture. If cooked right, this comforting meal will bring you so much joy and can easily become a star of the feast. I recommend pairing crispy Pork Schnitzel with ... Continue Reading

Vegetarian Russian Potato Salad aka Olivier

There is something very comforting and even nostalgic about Russian Potato Salad. Although it's better known as Olivier, by the last name of its creator, Belgium chef Lucien Olivier. Chef Olivier created it while working in Hermitage, one of Moscow's most sophisticated restaurants at that time. The dish became an instant hit, bringing fame and glory to its creator. The modern version of Olivier salad certainly came a long way from an elaborate meal full of exotic ingredients such as ... Continue Reading