The mazuricks are extremely juicy and crisp turkey cutlets with melted cheese. It is considered to be one of the popular festive dishes of authentic Ukrainian cuisine.
Ingredients
Turkey fillet 1 kg
Cheese 150 g
Dairy butter 100 g
Egg 3 pieces
Milk 50 ml
Breadcrumbs 3 tbsp
Vegetable oil 3 tbsp
Thyme 1 pinchs
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Rinse, drain and mince the turkey fillet. Melt the dairy butter and add to the mince meat, stir up well.
2
Add the eggs, milk, salt, pepper, flour and finely grated cheese to the mince meat. Stir it up well until fully combined.
3
Shape cutlets or sausages, dip twice in breadcrumbs. Put them into bowl; tightly put a lid on and store into fridge for 40 mins.
4
Heat the vegetable oil in frying pan, add several thyme twigs and minced garlic. Once garlic is browned, pull it out, along with thyme, from the oil.
5
Fry the mazuricks from both sides in spicy garlic oil until ready.
6
The mazuricks can be dressed with chopped garlic or herbs before served.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The cutlets are widely considered to be an everyday dish. Therefore the Ukrainian housewives try to diversify the fare and give necessary and rare vitamins to organism so they cook tender and rich fish cutlets. Any fish will do from pollock or walleye to pike and cod.
Roast is traditional Ukrainian meat dish that has no analogues in the world. Its main ingredients are meat and vegetables. Roast is regularly made from pork, because, contrary to other kinds of meat, it makes the broth rich enough.
Roast recipes are not many - basically it's cooked identically all over Ukraine, having variations only in serving. Ro
If you've read 'Evenings on a Farm near Dikanka' by Russian classical writer Nikolai Gogol, you surely remember how adroitly one of the characters ate vareniki with sour cream that flew into his mouth by themselves. Of course, traditional Ukrainian vareniki don't have such super skills, but their taste is sure to make you think of the Ukrainian cui
The porcini are widespread and commonly appraised in the Carpathian Mountains because of its inimitable fragrance and exquisite flavor. That is why the majority of Hutul dishes are made with porcini.
