Its been a great opportunity this year for holiday celebrations to look for a global recipe that might fit or enhance the festive meal. Well, Belarus coincided with Passover and I found one for a Byelorussian Kolduny Potato Pancake stuffed with ground meat. I did have some ground beef in the fridge
I followed the directions for the pancakes exactly, using a grinder to make the potato “batter” and, although it was smooth, I could not “form” the batter into pancakes with the amount of flour recommended. I was hesitant to add that much more flour so I altered the cooking method, finishing all the pancakes in the pan on one side, flipping them, and added the meat patties. I covered the patty with the cooked side of the second pancake, then flipped the whole stuffed pancake. They were finished off in the oven and kept in the warming drawer until the meal.
Additions/Omissions: did not use the ground chicken so doubled the beef, chicken would have added more moisture to the patty
Taste Test: I obviously had some difficulty with this recipe, using ground chicken might have helped with the juiciness of the patty, but the recipe was scaled down so it is possible that the consistency issues of the pancakes resulted from this adjustment. I do not think that the ratio of flour to potato batter worked well here. All in all, the overall taste wasn’t bad, but I would probably look for a different recipe, if I ever made this again.
Zip Facts about Belarus:
- Called Belarus since the 12th C, Belarus has fought hard for its independence, from its Russian takeover in the 18th C, its 1918 independent Belarusan Democratic Republic declaration, overthrown again to become the Belarussian Soviet Socialist Republic, which joined the Soviet Union in 1922 and seceded in 1991
- In Belarus, rites of passage into adulthood include graduations from high school and from college and entry into military service and are grandly celebrated
- Many popular Belarusan dishes are made with potatoes, which are plentiful and can be prepared in a great variety of ways. Hot borscht (originally from Ukraine) which is a traditional soup of beetroot and cabbage, is served as a first course in the winter months, and a cold dish in warmer weather
- Both Christmas and Easter are very important holidays in Belarus and are celebrated traditionally with food, performances, and religious services. Christmas (Kolady) starts with a special meal on Christmas Eve (Kootia) with a dozen or more Lenten dishes served in order, a portion of which is set aside for familial ancestors
- Belarusian straw weaving, an art form from the 17th and 18th C which created intricate figures and traditional animals presumably for nature worship, was revived in the mid 20th C by contemporary artists for more abstract expressions
Link to Recipe: https://theworldfrommykitchen.wordpress.com/belarus