It is a traditional Ukrainian pastry, which is made during orthodox holiday, Honey Spas (the middle of August). It is a rather simple pastry with poppy-seeds saturated with honey.
Ingredients
Flour 2 glass
Honey 5 tbsp
Poppy-seed 4 tbsp
Dairy butter 1 tbsp
Milk 0.5 glass
Egg 1 pieces
Vodka 20 ml
Stages of cooking
1
Steam 1 tbsp of poppy-seed in boiling water for 15-20 mins. Pour the boiling water off, and then drain the poppy-seeds on the paper napkin.
2
Grind 1 tbsp of honey with an egg; add the drained poppy-seeds. The liquid honey should be used.
3
Melt the dairy butter, and then add it to honey, egg and poppy-seeds. Pour the vodka or medovukha, stir the mix up.
4
Add the flour, grind it well and make dough. The dough should be stiff and thick. Roll out 2-3mm thick poppy-seed dough.
5
Put the dough on the baking parchment brushed with butter. Make the rhomb-shaped cuts. Heat oven to 160C, bake it for 30-40 mins until it has a golden crisp.
6
Rinse and pour the boiling water over the remaining poppy-seed for 15-20 mins. Pour off the boiling water, drain the poppy-seed on napkin, grind the poppy-seed with hands or in coffee-mill, and slowly add water until it reminds of liquid sour cream.
7
Combine the ground poppy-seed with remaining honey.
8
Break the baked dough along cuts, and then cover it with honey syrup. Set it aside for an hour that the dough could soak in the honey syrup. The longer the baked dough will be soaking in the syrup, the tastier the shulicks will be.
9
It is better to serve honey shulicks with milk.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
Meat jelly is thick jelly-like dish from meat broth with garlic and spices. It is traditionally served in Ukraine at winter festivities and Easter.
You'll need water, meat (regularly pork), spices and some vegetables in order to make meat jelly. The latter ones are used only in boiling process, but are not added to the dish. Meat with bones contain
It is a mouth-watering and aromatic soup made from peas. This dish is delicious, pottage-like and rich. Many world cuisines have its own traditional pea soups – the Ukrainian one boasts the lean pea soup, or one made with smoked foods.
In Ukraine dressed herring is mostly served at New Year celebration. It originated in Russia in the early 20th century and then spread to all former USSR cuisines including Ukrainian. Since then Shuba (literally: fur coat; colloquial name for dressed herring) is rightly considered to be national Ukrainian dish.
Shuba is multicomponent dish. Its mai
Fish dishes are very spread in Ukrainian cuisine. Everything, from soups and fish cakes to fish jelly, is made from it. However, fish is mostly just fried in Ukraine.
As a rule, fried fish is served as second course for both, festive and everyday tables. The simplest recipe is to roll fish in flour and then fry it in vegetable oil. There are severa
