Category Archives: Passion: You’re Right, I Write

Ukrainian Syrniki

Ukrainian cuisine is rich in taste and influenced by many other countries. It has close connections with German, Hungarian, Turkish, Polish and Russian cuisines. Every dish is unique in taste and the food is meant to be filling, often served in large portions so that a person is unable to eat any more.

Syrniki
Syrniki with berries

Syrniki is an all time favorite Ukrainian dish that is loved by both grown ups and children alike. It is the equivalent to what we know as pancakes and it is traditionally served for breakfast or dessert. The “Syr” part of the dish refers to cheese in both Russian and Ukrainian. Quark cheese is the basic ingredient for the Syrniki, it is similar to cream cheese in that it is soft, white and unaged. The quark used for Syrniki has cream added to it which makes the cheese very soft and smooth in texture. The cheese is mixed with flour, eggs, sugar and sometimes vanilla extract. The soft mixture is shaped into cakes which are generally fried with vegetable oil. The outside becomes crispy brown and the center is warm and creamy. Once cooked, syrniki are made more zingy with the addition of sour cream, jam, honey or applesauce. They are a sweet treat for all to enjoy.

The Syrniki recipe is native to Eastern Europe in countries like Russia, Belarus, Lithuania. Poland and Ukraine. At times, even raisins, cinnamon, and lemon zest are added to improve the flavor of the cakes. It is a dish that should be served hot in order to savor the creamy taste of the center. There are not many variations to the pancake but it has been a special treat across Russia and Eastern Europe for centuries.

Journey to Morocco

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Moroccan Vegetable Tagine served with Couscous

The Moroccan Tagine is a slowly cooked savory stew that is typically made with meat or vegetables.  Nuts, dried fruits, and spices including cinnamon, saffron, paprika and turmeric are added for both color and flavor. Once cooked, Tagine is served with couscous or bread.

The dish’s name is derived from the name of the pot used to cook the stew.  A “tagine” is a type of ceramic pot that is popular in North Africa. The bottom of the pot is a circular, shallow dish used for both cooking and serving (as indicated in the picture above). The top is uniquely shaped into a rounded dome or cone. The shape of the lid traps steam and returns the condensed liquid into the pot so that a minimal amount of water is needed to cook meats and vegetables. This method of cooking helps keep beef, chicken and other meats perfectly tender and flavorful.

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Baklava garnished with pistachios, almonds and honey

A common dessert that is found in Morocco is known as the Baklava. The Baklava is a rich, sweet, crispy pastry that is traditionally made by filling layers of dough with chopped nuts such as pistachios, walnuts and almonds. It is prepared in large pans and made with multiple layers of phyllo dough and nuts. The dish is cut into shapes of triangles or parallelograms before it is baked. It is sweetened and held together with honey or syrup with rosewater and orange flower water. Having tried this dish myself, I encourage you to give it a try the next time it appears on the dessert menu!

A taste of France

Croque-Monsieur
Croque Monsieur

Found all throughout France, the Croque Monsieur is a famously known French dish that is translated to mean “Crispy Mister.” It is a French spin on what is otherwise known as a ham and cheese sandwich. The dish consists of a white bread that is filled with sliced ham and topped with cheese that is browned in the oven. In combination with the béchamel sauce and gruyere cheese, the sandwich is très délicieux.

Today, there are many variations of the sandwich ranging from Croque Mademoiselle to Croque Hawaiian. Each differ depending on the ingredients used to make the sandwich. The Croque Hawaiian, for example, is made with a slice of pineapple and Croque Mademoiselle is served with a fried or poached egg on top. The Croque Monsieur is said to have originated from a Paris cafe in 1910 called Boulevard des Capucines at a time when the middle class began to accept the idea of cafes and quick food. It has become a favorite among children and adults worldwide.  If you feel inspired to try this dish, it isn’t necessary to travel to France in order to do so. It can be found in french cafes and restaurants near you!

Stay tuned to learn more about foods from other parts of the world. Next week, we’ll explore the exotic and colorful dishes of Moroccan cuisine.