Rent My Flat in Feodosia
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Feodosiya Recipies: Local Food from the Crimea -a Guide from Feodosiya Apartments
Feodosiya Recipes
Feodosiya with its long and varied history offers a wide range of food, from local Ukranian and Crimean specialities through to Russian, Bulgarian and even Turkish gastronomic delights. The following reciepes can all be made at home to give you a taste of what is on offer. If you visit our apartment in Feodosia, of course we offer cooking facilities, as well as this you can sample the fare on offer here in many of the friendly local cafes and restaurants in Feodosiya.
On this page:
1 - Ukarainian Borsch
1 large onion, chopped
3 tbsp. vegetable oil
1 cup fresh or dried mushrooms
2 cups beets, sliced into strips
1 cup diced carrots
1 potato, diced
1 tsp. fresh parsley
1/2 tsp. dill (fresh or frozen)
8 to 9 cups water
3 cups shredded cabbage
1/2 cup tomato juice
3 peppercorns
2 cloves garlic, crushed
salt and pepper
1 tablespoon lemon juice
Saute onion in oil until transparent. Add mushrooms, saute slightly and set aside. Cover beets, carrots, potato, parsley/dill with water and cook until barely tender. Add cabbage and cook until slightly tender. Add onions, mushrooms, tomato juice, peppercorns, garlic and salt and pepper to taste. Bring to boil. Add lemon juice and serve.
2 - Varenyky (pyrogies) With Potato, Sauerkraut, and Prune Filling
Dough
4 cups flour
2 tsp. salt
2 tbsp olive oil
2 eggs well beaten
1 cup water
Combine flour and salt. Add remaining ingredients. Knead until smooth and elastic. Cover and let stand at least 15 minutes. Roll out thin on a floured board. Cut out rounds with a glass or beer mug.
Add 1 tbsp of filling (recipes given below) to each round of dough, fold over and pinch the dough together well. When boiling add a little salt and oil to the water so they don't stick together. When they come to the surface, they're ready.
Potato Filling
1/2 cup chopped onion
2 tbsp. vegetable oil
2 cups mashed potatoes
salt and pepper to taste
Saute onions in oil. Add potatoes, season to taste, and mix well.
Kapusta (sauerkraut) Filling
2 cups sauerkraut
1/2 cup onion, chopped
4 tbsp. vegetable oil
pepper to taste
Bring sauerkraut to boil in some water. Rinse, cool, drain and squeeze out water. Chop finer if you want. Saute onions in oil and add to sauerkraut. Season with pepper to taste.
Prune Filling
1 cup prunes
1/2 cup water
honey
Bring prunes and water to a boil, let cool and drain. Chop prunes very fine and add honey to taste.
3 - Pampushky
2 packets yeast
8 cups flour
4 eggs
2 tablespoons melted butter
3 cups milk
2 teaspoons sugar
1 teaspoon salt
Dissolve yeast as instructed on package. Let stand 10 minutes. In a large bowl, put in part of the flour (about 6 cups), making a well in the middle. Beat the eggs lightly, add melted butter, milk, sugar and salt. Add this mixture to the flour along with the yeast. Mix well and knead until dough is soft and not sticky adding the remaining flour only as necessary.
Knead about 10 minutes. Cover and let rise in a warm spot until double in bulk. Punch down and knead lightly. Let rise again. (OR for a quicker, easier dough, make a batch of sweet dough in a bread machine with a manual setting, letting the machine take care of the kneading.)
Take a small amount of dough and roll on a lightly floured table. It must be fairly thick. Cut out rounds, coffee mugs work well. Place a small amount of one of the fillings (filling recipes below) in the centre, bringing the edges together and pinch well to seal tightly. Place pampushky seam side down on lightly floured surface, cover and let rise a while, about 15 minutes. Do not let overrise. Deep fry in canola oil, heated to about 375 F, for about 3 minutes, turning them to brown on both sides. When removing, try to have most of the oil back into the pan, then place pompushky on thick layers of paper towel to absorb additional oil.
Some alternative fillings for pampushky:
Poppy Seed (Maky) Filling
1 cup poppy seeds
1 cup raisins (optional), rinsed and drained
1/3 cup honey
1/2 cup finely chopped nuts
1 teaspoon vegetable oil
Grind the clean dry poppy seed in a coffee grinder and add to the moistened raisins. Combine well the honey, nuts, vegetable oil and then fold into the poppy seed.
Apricot Filling
1 pound apricots
Sugar to taste
1/4 cup crushed walnuts
Dash of cinnamon
1 tsp. of lemon juice
Boil apricots until soft. Drain thoroughly. Put through a food processor or blender. Add the remaining ingredients. Blend well.
Prune Filling
The same recipe as for apricots but substituting 1 lb. of pitted prunes.
4 - Holubtsi (Cabbage Rolls) With Rice and Buckwheat Filling
To prepare the cabbage:
Place one large head of cored cabbage in a deep pot of boiling water to which salt has been added. Remove the leaves as they become soft. Cool and drain the leaves and remove any remaining core. Cut the leaves to the desired size (personally I cut them about 3" wide). Grease a casserole dish and place a few leaves of cabbage to line it. Put a tablespoon full of filling (filling recipes follow) into each leaf and roll it up tucking in the edges of the leaves as you roll. Arrange the holubtsi in layers, adding some fried onions and garlic (to taste, sauted in olive oil) between the layers. When the dish is filled, place extra prepared cabbage leaves over the top to prevent scorching. Cover and place in 325 degree oven for 1 1/2 to 2 hours or until both the cabbage and filling are tender. For a nice variation you could also use grape or beet leaves. Also, you could pour some tomato juice over the top to add flavour.
Rice Filling
2 cups rice
2 cups water
2 teaspoons salt
1 medium onion, chopped
4 tablespoons olive oil
Wash rice well. Add water and stir in salt. Bring to boil and cook for one minute. Stir and cover. Turn down heat and simmer until rice starts to get tender. Remove from heat and let stand covered until the rest of the water is absorbed. The rice at this stage will only be partly cooked. Saute chopped onion in olive oil and add to the rice. Season to taste. Cool and roll into cabbage.
Buckwheat Filling
2 cups buckwheat groats
2 teaspoons salt
4 cups water
4 to 5 tablespoons olive oil
4 cups water
Brown groats very lightly in the oven. Place in pot with boiling salted water. Add 4 tbsp olive oil. Cook until water is absorbed. Cover and bake in a 350 degree oven for 30 minutes. After baking allow the buckwheat to cool. Saute chopped onion in 1 tbsp of olive oil. Add the sauted onions to the cooked buckwheat. Cool and fill the holubtsi.
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