One of my husband’s favorite food is draniki. Russian style potato pancakes. Perfect for breakfast or branch. I’ve seen draniki recipes that use mashed potato also, but I personally prefer my potato to be coarsely grated, because then you have more crispy ends. Traditionally draniki are served with sour cream, but you can also serve them with ketchup or cottage cheese.
Potato Pancakes (Draniki)
You will need some extra olive oil, draniki absorb oil very fast.
Peel and grate potatoes. Squeeze grated potatoes with hands, extracting as much liquid as possible.
In a large bowl beet eggs, baking soda and buttermilk, add grated potatoes, salt, pepper and flour, mix well.
In a large iron skillet heat the olive oil until hot. Place the tablespoons of batter in the pan and flatten with spoon.
Reduce heat to medium and cook until the bottom is golden brown.Turn over and cook on the other side.
Garnish with fresh herbs and serve them hot with sour cream.
This is very delicious and flavorful rice. Perfect for special dinner with friends or just for your family. It may seem a little time consuming, but it’s worth it.
Beef Rice Pilaf With Dry Barberry Berries
It is very important to put the raw garlic on top of the rice before covering everything with water.
1 hour 35 minutes
Soak and rinse the rice, at least 2-3 times, then drain.
Cut beef into 1 inch pieces.
Peel and cut the carrots into thick matchsticks.
Heat the olive oil in an enameled cast iron dutch oven over a medium heat, add beef.
Cook beef for one hour on medium-low heat, stirring occasionally.
When the beef is fully cooked add onion and soften, stirring regularly for about 3 minutes.
Add carrots, spices, salt, pepper, bay leaf and dry berries. Cook for another 2 minutes, stirring regularly.
Layer the soaked rice over the top of the beef and vegetables. Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves. Put raw garlic head on top of the rice.
Carefully pour hot water over wooden spoon to ensure even distribution over rice. Do not stir.
Cover with lid. When it starts boiling, remove the lid to let the water almost evaporate.
Reduce the heat to low, cover and cook until the rice is tender and the rest of the liquid has been absorbed, about 15 minutes.
Mix the ingredients as you serve the pilaf on a platter. Garnish with garlic head.