Ukrainian Recipes // iFood Real

 

Pampushky (Ukrainian Garlic Bread)

Ingredients

For Dough:

  • 1 1/3 cups milk warm
  • 2 1/2 teaspoons active dry yeast regular or quick rise
  • 1 teaspoon sugar
  • 1 large egg room temperature
  • 3 tablespoons oil like olive oil or avocado oil
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour more for dusting

For Egg Wash:

  • 1 egg yolk
  • 1 teaspoon water

For Garlic Oil:

  • 1/4 cup olive oil extra virgin
  • 4 large garlic cloves minced
  • 3 tablespoons fresh dill finely chopped
  • 1/2 teaspoon salt

Instructions 

  • In a large bowl, add warm milk, yeast and sugar. Whisk and set side for 10-15 minutes until mixture is foamy.
  • Add 1 egg, 3 tablespoons oil, 1 teaspoon salt and whisk to combine. Add flour in small portions while stirring with spatula. Transfer dough on a well-floured surface and knead until elastic and just barely sticking to your hands, about 4 minutes.
  • Place dough back in a bowl, cover with plastic and let proof in warm place until doubled in size, about 1 -2 hours.
  • Grease 9×13 inch ovenproof baking dish and set aside. Divide dough into 15 equal size pieces, roll into balls and place into baking dish, leaving some space in between. Cover with plastic, place in warm place and let rise until almost doubled in size, about 30 minutes. Preheat oven to 375 degrees F.
  • In a small bowl, add 1 egg yolk and 1 teaspoon water and whisk. Brush on top of proofed pampushky and bake uncovered for about 30 minutes or until tops turn golden brown.
  • While bread is baking, make garlic oil by combining olive oil, garlic, dill and salt in a small bowl.
  • Remove pampushky from the oven, top with garlic oil evenly while hot and serve with borscht.

Notes

  • Store: Place leftovers in an airtight container or tightly cover baking dish with plastic wrap and store them for up to 3 days on the counter. Reheat in a microwave or in air fryer until warmed through.
  • Freeze: Freeze pampushki in an airtight container for up to 3 months. Thaw on a countertop for a few hours.
  • Foamy mixture: Make sure your milk is between 105 F and 115 F, which is ideal for proofing dry yeast. Check with an instant read thermometer.
  • Active dry yeast versus instant yeast: You can use both yeasts interchangeably as long as they are both dry.
  • Warm place: Yeast dough rises faster in warmer place. How warm it is, will affect the rising time. Warm place is by the stove, a heat register or any source of heat. You can also place double folded blanket on top of the bowl to speed up dough rising.
  • Do not add too much flour: Add flour as directed in the recipe and knead the dough. If you add too much, your pampushki will be too dry.

Nutrition

Serving: 1roll | Calories: 202kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 27mg | Sodium: 248mg | Fiber: 1g | Sugar: 1g

Baked Chicken Thighs

Ingredients 

  • 3 lbs chicken thighs bone in and skin on
  • 2-3 large garlic cloves grated
  • 2 tsp oregano, basil or rosemary dried
  • 1 tsp salt
  • Ground black pepper to taste
  • Parsley or dill for garnish finely chopped

Instructions 

  • In 8 x 8 square baking dish, add chicken thighs, garlic, oregano, salt and pepper. Using your hands, toss to coat and let stand for 10 minutes. Preheat oven to 450 degrees F.
  • Toss chicken again, making sure to spread garlic and spices evenly, and arrange in a single layer skin side up, tucking in skin underneath. You want things tight.
  • Bake uncovered for 30-40 minutes or until thermometer reads at least 165 degrees F, skin starts to brown and lots of juices accumulate in the dish.
  • Using a syringe/baster, pour juice over the thighs and then if you like more crispy skin (who doesn’t?!) broil to your likeness.
  • Remove from the oven, cover and let stand for 5 minutes to allow juices to settle.
  • Serve warm, skin removed for healthier version with brown rice, quinoa or cauliflower risotto. It's a restaurant quality date night dinner.

Notes

  • Store: Cooked chicken thighs keep well in the fridge for up to 5 days. They are perfect for a meal prep and taste amazing cold. Like my grandma’s ground chicken burgers, we might sneak one walking by the fridge.
  • Reheat: In preheated 375 degrees F oven for about 15 minutes. Bone in chicken will take longer than boneless. You can also add some of the gelatinized chicken juices at the bottom of the pan.
  • You can use bone in/skin on or boneless/skin off chicken thighs: My preference is bone in and skin on – skin helps meat stay moist and you can always remove it after.
  • Fresh garlic: Make sure to grate garlic rather than mince. Grated garlic is more flavorful.
  • You can bake slightly thawed and still frozen chicken thighs: Add 10-15 minutes to baking time and keep your eye on them.
  • Dried herbs: Mix them up, use what you have. If it’s summer, use fresh herbs from your garden.
  • One pan dinner: Check out my roasted chicken thighs and potatoes.
  • Make ahead: This recipe is perfect! Just marinate meat in all seasonings for up to 2 days. Then bake as per recipe or even grill.

Nutrition

Serving: 1thigh | Calories: 333kcal | Carbohydrates: 1g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 375mg | Fiber: 1g | Sugar: 1g


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