Categories: Seafood, Appetizer, Ethnic, Slavic, Russian, Rus, Main dish
Yield: 4 servings
1 ea Pike or perch*
5 tb Sunflower oil
4 tb Cheddar cheese grated
4 tb Onion minced
3 ea Potatos
All-purpose flour as required
Butter melted as required
2 c Riced cooked
4 tb Dill fresh & minced
2 tb Parsley chopped
*NOTE: Use any firm flesh fish. Salmon is an excellent alternative fish. Shrimp are also very good in this recipe.
Make a simple yeast dough.
When it is ready then divide it into 4 small portions.
Roll out these small balls of dough.
Put some stuffing on center of each.
Pinch up edges of dough around filling to make oval pies but leave middles uncovered.
Put rasstegai on a baking sheet greased with butter then leave in a warm place.
When they are done paint with beaten egg yolk then bake in oven.
Take 1/2 lb fish fillets seasoned to your taste.
Bake in your oven or steam for 15-20 mins.
Chop fish into a coarse mince.
Heat some flour with melted butter then add juice from cooked fish.
Add onion then cook slowly for 10-15 mins.
You will have a sauce with a consistency of thick sour cream.
Mix 1 part of fish & 1 part of cooked rice then add chopped parsley, dill, pepper & salt.
**NOTE: Alternative fillings may be made of minced meats, boiled eggs or mushrooms.
ORIGIN: Svetlana Burinova, Moscow-Russia, circa 1995
Categories: Meat, Russian, Ukrainian, Rus, Ethnic, Main dish
Yield: 2 servings
2 ea Chicken breast fillets
2 ea Raw eggs
2 tb Milk
3 tb Dried bread-crumbs fine ground
4 oz Butter
Salt & pepper to taste
Take 2 pieces of chicken fillet with a bone,
pound them slightly.
Then salt, pepper & soak in
raw eggs beaten with milk for 15-20 mins.
Roll in dried bread-crumbs & brown on both
sides until done.
Serve with the rice or vegetables.
*NOTE: Classical Pozharskiye chops are made of minced chicken meat. Chops are formed in shape of ovals and are cooked are indicated above.
ORIGIN: Raisa Nekruskova, Tula-Russia, circa 1999
As usual, thanks to Doc-D for this one:
This recipe is Azeri in origin but it is found in many Russian & Ukrainian restaurants & on home tables as well.
Baliq Levengi – Baked Stuffed Fish w/ Walnuts
Categories: Seafood, Nut, Azeri, Central Asian, Main dish
4 lb White fish scaled & cleaned*
1 ea Onion grated
1 1/2 c Walnuts ground
3 ea Dried sour plums pitted & chopped
3/4 c Fresh pomegranate seeds
Salt & pepper to taste
Rub & Baste
1/2 ts Salt
1/4 ts Black pepper ground
2 ts Lemon juice
*NOTE: Substitute white fish with sea bass, red snapper, grouper or mullet.
Rinse fish under cold water then pat dry with paper towel.
Put onion in a fine sieve then press to remove juices.
Combine onion, walnuts, dried sour plums, pomegranate seeds, salt & pepper.
Mix well then adjust seasoning to taste.
Pre-heat oven to 350 deg-F.
Fill fish cavity with walnut stuffing.
Make sure to pack mixture tightly inside.
Pin body cavity shut with wooden barbecue skewers or sew it up tightly with kitchen twine.
Put fish on a baking sheet then pour lemon juice over it.
Put fish on a baking sheet in an upright position with seam side down.hat position.
Bake for about 45 mins. until fish is browned & flakes easily with a fork.
Arrange fish on a serving platter then discard pins or twine.
Garnish with lemon slices & pomegranate seeds.
Serve with rice pilaff.
Slice fish into pieces making sure each has some filling inside.
ORIGIN: Dr. Mehira Molsaz, Baku-Azerbaijan, circa 1998
Categories: Ethnic, Ukrainian, Russian, Rus, Euro, Dessert, Diary
Yield: 4 Servings
1 lb Cottage cheese
2 ea Eggs beaten
1 ts Lemon juice
1 ts Lemon zest
1 c Sour cream
1 1/2 tb Sugar
1 1/2 tb Splenda
4 tb Flour
1/2 ts Salt
1/2 ts Cinnamon
*NOTE: Squeeze all mositure from cottage cheese in a cheesecoth bag.
Put cheese through a fine seive then mix with eggs, sugar, flour, lemon zest, lemon juice & 3 Tb of sour cream.
Add flour by spoonfulls while mixing continously.
Mix until it is very smooth & thick.
Refrigerate covered for 1-hr.
Use a melon scoop to scoop-out balls.
Put balls on a floured surface.
Melt butter in skillet.
Press these balls into flattened, oval patties 3/4″ thick.
Fry on both sides in melted butter.
Serve immediately after placing generous dollops of sour cream over each patty.
*NOTE: An alternative is to use a chocolate or hot fudge sauce in place of sour cream topping.
ORIGIN: Dr. Irina Kolovskaya, Kyiv-Ukraine, circa 1996
My niece decided to monkey around with me today. She’s as much of a ham as her uncle is!