Simple recipes for traditional food in eastern Europe?

Question by peep_babe: Simple recipes for traditional food in eastern Europe?
I’m looking for recipes suitable for children to make which originate from easter Europe such as Polish cheesecake, snacks etc. Any ideas?

Best answer:

Answer by sandstorms_brother
Cabbage rolls. Perogies.

Add your own answer in the comments!

  1. chris w says:

    Cherry Kuchen

    Dough Ingredients
    2 beaten eggs
    3/4 cup water (105-115 degrees)
    1 (1/4 ounce) package dry yeast
    4 cups sifted all-purpose flour
    1 teaspoon salt
    2 tablespoons sugar
    1/2 cup butter
    1 1/2 teaspoons cardamom powder
    Topping Ingredients
    1 (14 1/2 ounce) can pitted tart cherries (or other any other fruit)
    1/4 cup butter
    1 1/2 cups flour
    1/2 cup sugar (or splenda sweetener
    Add water to beaten eggs and dissolve dry yeast in this mixture. Let all these ingredients rest refrigerated for 15 minutes.
    Meanwhile, blend with a pastry blender or by hand flour, salt, sugar, butter and cardamom.
    In a large mixing bowl, make a ring of blended flour. Pour chilled yeast mixture into the center and work it into dry ingredients. Knead until smooth, about 2 minutes. Form dough into ball and let rest, covered for about 20 minutes.
    Roll out dough into 2 9×9 baking dishes. Push edges of dough up against dish to prevent fruit topping from spilling.
    For topping, spread cherries over top of dough. With a pasty blender or fork, cut butter into flour and sugar until small crumbs of mixture are formed. Sprinkle crumb mixture over top of cherries.
    Bake at 400 degrees for 20-25 minutes until topping begins to golden.

  2. DESI CHEF says:

    Hungarian Chicken & Noodles:
    Armenian Sweet Rolls:
    Russian Blinis:—Blini/Detail.aspx
    Ice Cream Kolacky

  3. citrusgal says:

    My favorite cookie!


    1-8 oz pkg. cream cheese
    1 c. butter
    2 c. flour
    1 c. confectioner’s (powdered) sugar ( plus 1/2 c. to sproinkle on cookies later)
    2 t. baking powder
    1-12 oz. can dessert filling (apricot, raspberry, or plum-sometimes I just use preserves or jam)

    Preheat oven to 350º. In large bowl, beat cream cheese & butter until fluffy. In another bowl, mix together flour, 1 c. confectioner’s sugar, & baking powder. With electric mixer on low-med. stir flour mixture into cheese mixture until dough is smooth. Shape dough into walnut-sized balls and place two inches apart on ungreased cookie sheets. Press thumb into balls to make indentations, and spoon filling into indentation. Bake until bottoms are slightly browned, about 12-15 minutes. (They will not brown on top, and they’ll stay soft until they cool, so watch closely so the bottoms don’t burn!) When cool, dust cookies with confectioner’s sugar.)

    My dad says they’re better than his Czech grandma’s were, and my husband, who is from Poland, says they’re better than HIS grandma’s! And they are so easy!

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