Yavoriv pie: discovering the intangible cultural heritage of Ukraine

Ukrainian food is just delicious.

For 1 large pie (26 cm mold)

Dough:

180 g of milk

20-22 g of fresh yeast

35 g of sugar

2 egg yolks

350 g of flour

25 g of vegetable oil

6 g of salt

550 g of mashed potatoes (just boiled potatoes)

500 g of boiled buckwheat (200 g of cereal)

400 g of onions

400 g of meat underbelly

Cumin

Add sugar, yeast, sifted flour, oil, and salt to warm milk and knead a soft dough. Let it stand in a warm place so that it rises well.

• Add 200 g of cereal to 330 g of water, salt, and cook a crumbly porridge.
• Cut thebelly into cubes, fry in a pan, add the diced onion, and fry everything until golden brown.
• Mix mashed potatoes, buckwheat, and cracklings with onions, and bring it to taste.

Roll out the dough thinly, top with the filling and carefully cover with the other part of the dough.

Put it in the mold seam-side down, grease it with egg, and sprinkle with salt and caraway seeds. Let it rise a little (about half an hour) and bake it at 170 degrees for about 40 minutes.

You can eat it both hot and cold!

It goes well with sour cream sauce with horseradish and dill, or traditional machanka, a gravy made from boiled dried mushrooms with onions (sometimes carrots) and seasoned with mushroom broth and golden toasted flour.