MAIN INGREDIENTS
Draniki is the most typical dish in Belarus. These potato pancakes are made with a combination of flour, potatoes, milk, salt, eggs, pepper, onions, and butter. The combination is fried in a pan until golden brown on both sides. If desired, the potato pancakes can also be fried in the oven.
Once done, they are traditionally served with a large dollop of sour cream on the side. Additional sides can include mushrooms, poppy seeds, pork crackling, or even fruit.
MOST ICONIC Draniki
Deruny are classic Ukrainian potato pancakes made with finely grated potatoes, onions, eggs, flour, and sour cream. Once prepared, the batter is fried in a pan, resulting in small pancakes with a soft and moist interior and a slightly brown exterior.
Deruny are traditionally served hot, paired with a dollop of sour cream. There are many versions of these pancakes, with added ingredients such as ground meat, mushrooms, or cabbage.
This Armenian vegetarian dish is traditionally consumed during Lent. Topik consists of a potato and chickpea shell that is wrapped around a paste-like filling of onions, currants, pine nuts, tahini, and olive oil. The filling is typically flavored with cinnamon and allspice, and the dish is usually served drizzled with lemon juice and sprinkled with cinnamon.
MAIN INGREDIENTS
Akhali kartophili is a traditional dish originating from Georgia. The dish is usually made with a combination of new potatoes, garlic, scallions, chili peppers, oil, butter, coriander, dill, salt, and pepper. The potatoes are boiled in water until tender, then added to the pan with scallions, garlic, and chili peppers that have been fried in butter and oil.
The mixture is stirred until the potatoes turn golden. The potatoes are topped with the herbs, stirred, and served warm, often as an accompaniment to Georgian stews.
Komes is a traditional side dish originating from Ukraine. These potato balls are made with a combination of boiled, skinned, and mashed potatoes, onions, salted pork or bacon, salt, and pork fat. The chopped onions are cooked in pork fat until golden, and they are then mixed with the potatoes.
The mixture is shaped into walnut-sized balls, then fried until brown on all sides. The salt is added if needed, as the salt pork or bacon may provide enough seasoning. These potato balls are usually served as an accompaniment to meat dishes, but they can also be served on their own with a salad for a light meal.
MAIN INGREDIENTS
Tovchanka is a traditional side dish originating from the Ternopil region. The dish is usually made with a combination of potatoes, beans, poppy seeds, onions, sugar, salt, and pepper. The beans are soaked in water and boiled until tender. The potatoes are peeled, cut, boiled in salted water, and added to the beans.
The poppy seeds are soaked in warm water, ground, and added to the potatoes and beans. The mixture is enriched with finely chopped onions, sugar, salt, and pepper. It is pounded and mashed until everything is well-blended. If the dish is thick, a bit of leftover cooking water from the potatoes can be added to make it a bit thinner.
Kartopilis kaurma is a traditional dish originating from Georgia. It's usually made with a combination of potatoes, onions, butter, coriander, eggs, and salt. The onions are cooked in butter over low heat until soft. The chopped potatoes are added to the pot with salt, coriander, and water, and the mixture is cooked until the potatoes are tender.
The eggs are whisked and stirred into the pot, and the dish is cooked for a few more minutes until the eggs have set. Kartopilis kaurma is served immediately, while still warm.
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