22 BEYOND BORSCHT BEEF AND GARLIC MEAT PIES Чебуреки y Cheboureki I can’t say enough about how delicious, succulent and flavorful these meat pies, or cheboureki, are. They are the ultimate Eastern European street food. These snacks are made with a simple dough that becomes crispy and flaky when deep-fried. The filling, made with ground beef or pork and loads of onion, is so juicy. The grated onion adds all the moisture the filling needs. YIELD: 8 LARGE CHEBOUREKI OR 16 SMALL CHEBOUREKI DOUGH 1 cup (240 ml) water ½ cup (120 ml) canola or grapeseed oil 1 tsp salt 4 cups (500 g) all-purpose flour FILLING 1 lb (450 g) 85% lean ground beef 1 medium onion 4 to 5 cloves garlic, pressed 2 tsp (10 g) salt 1 tsp ground black pepper 1 tbsp (2 g) finely chopped fresh dill 1 tbsp (2 g) finely chopped fresh parsley or cilantro FOR FRYING 3 to 4 cups (720 to 960 ml) canola or grapeseed oil To make the dough, whisk together the water, oil and salt in a large bowl. Gradually stir in the flour with a wooden spoon or spatula. Mix the ingredients well after each addition. Once all the flour is added, transfer the dough to a lightly floured work surface. Knead the dough for 4 to 5 minutes, until it’s elastic and smooth. (It needs to be firm and not sticky; add more flour if necessary.) Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. The dough can be prepared the day before. To make the filling, place the beef into a large bowl. Grate the onion into the bowl, then add the garlic, salt, black pepper, dill and parsley. Use a spatula to combine the ingredients, until the mixture is uniform. Once the dough has rested, knead it again for 1 minute, then use a sharp knife to divide the dough into 8 pieces for large meat pies or into 16 pieces for smaller pies. For each meat pie, roll the dough out into a circle on a lightly floured work surface until it is very thin and almost transparent: 8 inches (20 cm) in diameter for larger cheboureki and 5 inches (13 cm) in diameter for smaller cheboureki. Place the filling—½ cup (120 g) for large cheboureki or ¼ cup (60 g) for small cheboureki—onto one half of the dough circle, flattening and spreading the filling to within ½ inch (13 mm) of the edge. Fold the other half of the dough over the filling, then use a fork to seal the dough tightly. Heat the oil in a large sauté pan over medium heat until the oil reaches 300°F (148°C). Fry 2 to 3 meat pies at a time for 3 to 4 minutes per side, until they are golden brown and crispy. Transfer the meat pies to a wire rack lined with paper towels to absorb any excess oil. Serve the cheboureki while they are still warm. Keep leftovers refrigerated and bake them for 5 minutes in an oven preheated to 425°F (218°C).22 BEYOND BORSCHT BEEF AND GARLIC MEAT PIES Чебуреки y Cheboureki I can’t say enough about how delicious, succulent and flavorful these meat pies, or cheboureki, are. They are the ultimate Eastern European street food. These snacks are made with a simple dough that becomes crispy and flaky when deep-fried. The filling, made with ground beef or pork and loads of onion, is so juicy. The grated onion adds all the moisture the filling needs. YIELD: 8 LARGE CHEBOUREKI OR 16 SMALL CHEBOUREKI DOUGH 1 cup (240 ml) water ½ cup (120 ml) canola or grapeseed oil 1 tsp salt 4 cups (500 g) all-purpose flour FILLING 1 lb (450 g) 85% lean ground beef 1 medium onion 4 to 5 cloves garlic, pressed 2 tsp (10 g) salt 1 tsp ground black pepper 1 tbsp (2 g) finely chopped fresh dill 1 tbsp (2 g) finely chopped fresh parsley or cilantro FOR FRYING 3 to 4 cups (720 to 960 ml) canola or grapeseed oil To make the dough, whisk together the water, oil and salt in a large bowl. Gradually stir in the flour with a wooden spoon or spatula. Mix the ingredients well after each addition. Once all the flour is added, transfer the dough to a lightly floured work surface. Knead the dough for 4 to 5 minutes, until it’s elastic and smooth. (It needs to be firm and not sticky; add more flour if necessary.) Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. The dough can be prepared the day before. To make the filling, place the beef into a large bowl. Grate the onion into the bowl, then add the garlic, salt, black pepper, dill and parsley. Use a spatula to combine the ingredients, until the mixture is uniform. Once the dough has rested, knead it again for 1 minute, then use a sharp knife to divide the dough into 8 pieces for large meat pies or into 16 pieces for smaller pies. For each meat pie, roll the dough out into a circle on a lightly floured work surface until it is very thin and almost transparent: 8 inches (20 cm) in diameter for larger cheboureki and 5 inches (13 cm) in diameter for smaller cheboureki. Place the filling—½ cup (120 g) for large cheboureki or ¼ cup (60 g) for small cheboureki—onto one half of the dough circle, flattening and spreading the filling to within ½ inch (13 mm) of the edge. Fold the other half of the dough over the filling, then use a fork to seal the dough tightly. Heat the oil in a large sauté pan over medium heat until the oil reaches 300°F (148°C). Fry 2 to 3 meat pies at a time for 3 to 4 minutes per side, until they are golden brown and crispy. Transfer the meat pies to a wire rack lined with paper towels to absorb any excess oil. Serve the cheboureki while they are still warm. Keep leftovers refrigerated and bake them for 5 minutes in an oven preheated to 425°F (218°C).116 BEYOND BORSCHT CREAMY BEET SALAD Салат из Свеклы y Salat s Svekli Beets are a staple vegetable in Ukraine and used for many dishes, from soups to salads. My mom used to grow a large patch of beets just so we could enjoy this simple salad year-round! The combination of sweet beets with zesty garlic gives this creamy salad a unique and delicious flavor. I like to enjoy this recipe as a side salad with other dishes or use it as an appetizer spread on French bread. This salad can also be made with walnuts for added texture. YIELD: 3 TO 4 CUPS (720 TO 960 G) 4 to 5 large beets (see Quick Tip) 1½ tsp (8 g) salt, plus more as needed, divided ½ cup (110 g) mayonnaise 8 to 10 cloves garlic, pressed, plus more as needed 2 tbsp (4 g) finely chopped fresh dill ¼ cup (30 g) finely chopped walnuts (optional) Wash the beets and scrub away any dirt, but do not peel them. Cut any extra-large beets in half. The beets now need to be baked or boiled until they are tender. To bake the beets, preheat the oven to 400°F (204°C). Place the beets on a large baking sheet, season them with the salt as needed and cover the baking sheet tightly with foil. Bake the beets for 40 to 50 minutes, until they are tender. To boil the beets, place them in a large pot and cover them with water. Season the water with the salt and cook the beets over medium heat until they are tender, about 30 minutes. Remove the beets from the oven or the boiling water and allow them to cool. Once the beets are cool enough to handle, use a paring knife to remove the skins. Grate the beets into a large bowl. Add the remaining 111⁄⁄22 teaspoons (8 g) of salt, mayonnaise, garlic and dill. For a zestier salad, add more garlic. Add the walnuts (if using). Use a spatula to combine all the ingredients. Cover and store any leftovers in the refrigerator. QUICK TIP: The beets can be cooked ahead of time and stored in the refrigerator. Don’t want to wait for the beets to cook? Use store-bought precooked beets!116 BEYOND BORSCHT CREAMY BEET SALAD Салат из Свеклы y Salat s Svekli Beets are a staple vegetable in Ukraine and used for many dishes, from soups to salads. My mom used to grow a large patch of beets just so we could enjoy this simple salad year-round! The combination of sweet beets with zesty garlic gives this creamy salad a unique and delicious flavor. I like to enjoy this recipe as a side salad with other dishes or use it as an appetizer spread on French bread. This salad can also be made with walnuts for added texture. YIELD: 3 TO 4 CUPS (720 TO 960 G) 4 to 5 large beets (see Quick Tip) 1½ tsp (8 g) salt, plus more as needed, divided ½ cup (110 g) mayonnaise 8 to 10 cloves garlic, pressed, plus more as needed 2 tbsp (4 g) finely chopped fresh dill ¼ cup (30 g) finely chopped walnuts (optional) Wash the beets and scrub away any dirt, but do not peel them. Cut any extra-large beets in half. The beets now need to be baked or boiled until they are tender. To bake the beets, preheat the oven to 400°F (204°C). Place the beets on a large baking sheet, season them with the salt as needed and cover the baking sheet tightly with foil. Bake the beets for 40 to 50 minutes, until they are tender. To boil the beets, place them in a large pot and cover them with water. Season the water with the salt and cook the beets over medium heat until they are tender, about 30 minutes. Remove the beets from the oven or the boiling water and allow them to cool. Once the beets are cool enough to handle, use a paring knife to remove the skins. Grate the beets into a large bowl. Add the remaining 111⁄⁄22 teaspoons (8 g) of salt, mayonnaise, garlic and dill. For a zestier salad, add more garlic. Add the walnuts (if using). Use a spatula to combine all the ingredients. Cover and store any leftovers in the refrigerator. QUICK TIP: The beets can be cooked ahead of time and stored in the refrigerator. Don’t want to wait for the beets to cook? Use store-bought precooked beets!144 BEYOND BORSCHT APPLE PIROSHKI Яблочные Пирожки y Yabluchniye Piroshki These classic apple-filled piroshki are a much-loved version of sweet piroshki in Eastern Europe. This recipe brings back so many warm memories of my mother making these in the fall months with apples from our orchard. Now when I make them, I always think back to the days of cutting apples and learning how to shape these pastries in our little kitchen. YIELD: 16 PIROSHKI DOUGH 1½ cups (360 ml) lukewarm whole milk ½ cup (100 g) sugar 1 tbsp (9 g) active dry yeast ½ tsp salt 1 large egg ¼ cup (56 g) unsalted butter, melted 4¾ cups (594 g) all-purpose flour, plus more as needed FILLING 7 to 8 large Granny Smith or Gala apples, peeled and diced 1¼ cups (300 ml) water, divided, plus more as needed 1 cup (200 g) sugar ¼ tsp ground nutmeg ½ tsp ground cinnamon 1 cup (125 g) fresh cranberries (optional) ¼ cup (36 g) cornstarch FOR EGG WASH 1 large egg, beaten To make the dough, pour the milk into a large bowl, then whisk in the sugar and sprinkle the yeast over the milk. Let this mixture stand for 5 minutes, allowing the yeast to bloom. Add the salt, egg and butter and whisk for 2 minutes, until the mixture is smooth. Begin adding the flour, 1 cup (125 g) at a time, to create a soft dough. Once a dough ball forms, transfer it to a lightly floured work surface and knead it for 4 to 5 minutes, until the dough is smooth and elastic but slightly sticky. Place the dough back into the bowl, cover with a tea towel and allow the dough to proof in a warm area for 1 hour, or until double in size. Meanwhile, place the apples in a large pot over medium heat. Add 1 cup (240 ml) of the water, sugar, nutmeg, cinnamon and cranberries (if using). Simmer for 20 minutes, until the apples begin to soften and release their juices. If necessary, add more water in 11 ⁄⁄44-cup (60-ml) intervals. In a small ramekin, combine the cornstarch and remaining 11 ⁄⁄44 cup (60 ml) of water to create a slurry. Add the slurry to the apples. Cook the apples for about 1 minute, until the juices thicken. Remove the filling from the heat and allow it to cool. Once the dough has proofed, lightly flour a work surface and line a large baking sheet with parchment paper or a silicone mat. Knead the dough again for 1 minute. Divide it into 16 pieces. For each piroshok, roll the dough out into a 6-inch (15-cm) circle that is 11 ⁄⁄88 inch (3 mm) thick. Place about 11 ⁄⁄33 cup (80 g) of the filling in the center of the dough circle. Lift the dough around the sides into the center of the circle and pinch it together, forming a pouch. Place the shaped piroshki on the prepared baking sheet, at least 2 inches (5 cm) apart. Set the piroshki aside to proof for 30 minutes. Meanwhile, preheat the oven to 350°F (177°C). Before baking the piroshki, brush them with the beaten egg. Bake the piroshki for 24 to 26 minutes, or until the dough is golden brown. Remove the piroshki and allow them to cool on a wire rack. Serve them warm with any leftover filling or apple butter. QUICK TIP: For even more flavor, try adding fresh, in-season cranberries to the filling. 144 BEYOND BORSCHT APPLE PIROSHKI Яблочные Пирожки y Yabluchniye Piroshki These classic apple-filled piroshki are a much-loved version of sweet piroshki in Eastern Europe. This recipe brings back so many warm memories of my mother making these in the fall months with apples from our orchard. Now when I make them, I always think back to the days of cutting apples and learning how to shape these pastries in our little kitchen. YIELD: 16 PIROSHKI DOUGH 1½ cups (360 ml) lukewarm whole milk ½ cup (100 g) sugar 1 tbsp (9 g) active dry yeast ½ tsp salt 1 large egg ¼ cup (56 g) unsalted butter, melted 4¾ cups (594 g) all-purpose flour, plus more as needed FILLING 7 to 8 large Granny Smith or Gala apples, peeled and diced 1¼ cups (300 ml) water, divided, plus more as needed 1 cup (200 g) sugar ¼ tsp ground nutmeg ½ tsp ground cinnamon 1 cup (125 g) fresh cranberries (optional) ¼ cup (36 g) cornstarch FOR EGG WASH 1 large egg, beaten To make the dough, pour the milk into a large bowl, then whisk in the sugar and sprinkle the yeast over the milk. Let this mixture stand for 5 minutes, allowing the yeast to bloom. Add the salt, egg and butter and whisk for 2 minutes, until the mixture is smooth. Begin adding the flour, 1 cup (125 g) at a time, to create a soft dough. Once a dough ball forms, transfer it to a lightly floured work surface and knead it for 4 to 5 minutes, until the dough is smooth and elastic but slightly sticky. Place the dough back into the bowl, cover with a tea towel and allow the dough to proof in a warm area for 1 hour, or until double in size. Meanwhile, place the apples in a large pot over medium heat. Add 1 cup (240 ml) of the water, sugar, nutmeg, cinnamon and cranberries (if using). Simmer for 20 minutes, until the apples begin to soften and release their juices. If necessary, add more water in 11 ⁄⁄44-cup (60-ml) intervals. In a small ramekin, combine the cornstarch and remaining 11 ⁄⁄44 cup (60 ml) of water to create a slurry. Add the slurry to the apples. Cook the apples for about 1 minute, until the juices thicken. Remove the filling from the heat and allow it to cool. Once the dough has proofed, lightly flour a work surface and line a large baking sheet with parchment paper or a silicone mat. Knead the dough again for 1 minute. Divide it into 16 pieces. For each piroshok, roll the dough out into a 6-inch (15-cm) circle that is 11 ⁄⁄88 inch (3 mm) thick. Place about 11 ⁄⁄33 cup (80 g) of the filling in the center of the dough circle. Lift the dough around the sides into the center of the circle and pinch it together, forming a pouch. Place the shaped piroshki on the prepared baking sheet, at least 2 inches (5 cm) apart. Set the piroshki aside to proof for 30 minutes. Meanwhile, preheat the oven to 350°F (177°C). Before baking the piroshki, brush them with the beaten egg. Bake the piroshki for 24 to 26 minutes, or until the dough is golden brown. Remove the piroshki and allow them to cool on a wire rack. Serve them warm with any leftover filling or apple butter. QUICK TIP: For even more flavor, try adding fresh, in-season cranberries to the filling. We hope you enjoyed this EYB Book Preview The complete book is available from all major booksellers. 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