These Belarusian fried pirozhki are a true family treasure. In our home, Mom always made a huge batch, because once they hit the table, it was almost impossible to stop eating them. Dad used to say they were so delicious that you’d reach for “just one more” again and again. They weren’t an everyday meal — making them takes time, patience, and care — but Mom made them often enough for the smell of frying dough and savory meat to become one of the most comforting memories of our kitchen.

Kharcho is one of the most famous Georgian soups, known for its rich beef broth, warming spices, herbs, garlic, and balanced heat. Traditional kharcho is deeply aromatic and hearty, with slow-cooked broth forming the foundation of the dish. The combination of tomatoes, cilantro, garlic, and khmeli suneli creates its unmistakable flavor.

"Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards." - Yotam Ottolenghi

You can use any meat for these patties. I prefer a mixture of beef, pork and veal in a 1:1:1 ratio.

(на форму 30 х 40 см)