Peace Diaries Workspace

X. Ukraine
	Chapter 21: Donetsk, Ukraine Specialized School 115 Teachers: Lydia Ni Bondarenko, Irene Ni Krupka, Tatyana Ev Rezanova

	Student: Mikhail B. Form 8C PELMENI Ingredients for DOUGH 700g of wheat flour 260ml of water 1-2 eggs 15g of baking powder Ingredients for FILLING 400-450gr of beef 150-200gr of mutton 400gr of pork 1 eggs pepper to your taste Recipe First make the dough. Roll the dough and have of it as many rings as possible. Put some meat filling on each of it and give the rings the shape of an ear. Put down the pelmeni into the boiling salty water to the term of 5-7 minutes. While eating the Pelmeni add some butter and sour cream. Essay Some people think that pelmeni appeared in the Urals. Yes, it was the Ural tribe of Komy-permiaks who first cooked them and they gave the name to them. This name means "pel mian", that is "the ear from the dough". Later the Russians borrowed this recipe and from them pelmeni became famous all over the world. Very far ancestors of my father were the members of the Komy-permiaks tribe. Later when many nationalities mixed in that area this traditional dish remained. We appreciate this dish and we have it only on holidays. And we eat only home pelmeni made by my father but not the ones which are sold in the shop. Having pelmeni we get special minutes being together, tasting this food of Gods. We can speak heartily to each other at this time. And my father always tries to add something new to his recipe to improve its quality for further generations. And it is great! I’ll try my best to let this family tradition never die.
	Student: Juliya K. Elementary school EASTER & KULICH (Bread) "I love to celebrate Easter. It is a holiday when because people smile and become kinder to each other. This day is my favourite family holiday: my grandmother makes very tasty, fragrant 'kulichi' (special bread for Easter), and I help her to decorate eggs and 'kulichi' colourfuly."
	FOOD FACTS: MORE UKRAINIAN DISHES "Holubtsi" Stuffed cabbage with mainly rice with a small amount of hamburger (unlike other East European cabbage rolls which are mainly hamburger with a small amount of rice). "Varenyky" (Pierogis) filled with potatoes, meat, cheese, sauerkraut, or fruit such as blueberries or cherries. Varenyky are often mentioned in folk songs. "Baba" A tall, cylindircal cake where Grandmothers traditionally baked Babkas for Easter Sunday. Babka is made of rich yeast dough with raisins, and flavored with a variety of cheese and fruit fillings. "Borscht" Beet soup an Eastern European dish. It is said that Ukrainian borsch is the most popular recipe around the globe where there are more than 30 recipes — at least one for each region — that require up to 20 components.
	Student: Darya V. Form 10A HINKALY Ingredients 700 grams of mutton, 2 eggs, 400 grams of flour, red and black pepper, salt, onions, parsley to your taste. Recipe At first prepare the meat mince and then add pepper, onions, salt, parsley. Then stir everything. After this make a stiff dough and then cut out rings from this dough, place meat filling in the centre of each mug. And only then form dough in knots. Usually it takes 45 minutes to boil hinkaly. Essay My first association with holidays is a big dish with hinkaly, because it’s special in my family. Hinkaly is an Uzbek national meal. It’s interesting to know that this dish is considered to be the pride of each Uzbek. And only men have the right to cook it. My grandfather, an Uzbek, has been trying to teach my father, a Russian, to cook hinkaly for several years. He wants this dish to live on in our family. There is a belief in Uzbekistan that a man, able to cook this wonderful dish will be a very good husband. My grandmother, intending to get married my dear grandpa, took into account his skill in preparing this delicacy. But hinkaly isn’t just a piece of dough with a meat filling. It looks like the knots with 24 small pleats. Just imagine what a hard job it is! Hinkaly is boiled in a kaskan, special steam boiler with 3 levels, which was difficult to buy in our area. My mother could buy it only in the Crimea. The Crimean tatars use a kaskan for their cooking. So try to cook hinkaly and let yourself be as surprised and pleased as we are each time enjoying this special dish of the Uzbek cuisine.