Mamushka: Recipes from Ukraine & Beyond by Olia Hercules

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Notes about Recipes in this book

  • Yogurt drop scones (Oladky)

    • Mrs. L on October 02, 2016

      Loved this. Simple and quick. Used kefir. Nice tang.

  • Spicy Georgian beef soup (Kharcho)

    • Mrs. L on October 02, 2016

      This was just okay. It was filling but I wanted more meat. Had much leftover "soup" which I added some cooked sausage to for a second meal.

    • TrishaCP on January 14, 2016

      This definitely got better over time, but overall it was just ok for me. I was expecting a really flavorful, spicy hot and pungent soup, and I just didn't quite get there with the flavors. I've never made this before, so I don't know if this is the recipe or the dish at fault. What I liked about this was the addition at the end of a garlic and walnut paste to enrich and thicken the broth (she calls for using a mortar and pestle, which I did, but I wasn't able to get the walnuts into enough of a paste- I think a food processor is a better choice). I also liked the pomegranate molasses but overall, I wanted more of it. Finally, I used the beef short ribs, but they were pretty fatty and wouldn't be my choice next time. (Especially since the recipe doesn't specify de-fatting the soup.)

    • Melanie on January 06, 2016

      I thought that this soup was tasty but my other half wasn't a fan. The meat didn't fall apart as much as I thought it would but it was still soft. Interesting flavours and textures.

  • Armenian beans with a tomato dressing (Lobi)

    • Yildiz100 on December 27, 2019

      Interesting recipe that contains no oil or added fat of any kind. Beans come out very crunchy, making the whole thing taste too virtuous for my taste. Try again with soft boiled beans.

  • Georgian kidney bean salad (Lobio)

    • dinnermints on July 15, 2018

      Make at least a double recipe, since it serves two. Even with the doubling, I cut down the oil altogether to 2 T. Also used home-cooked black runner beans. It was delicious. Next time I'd try ground blue fenugreek instead of fenugreek seeds, as I understand it would be quite a different flavor.

  • Spring radish & tomato salad

    • dinnermints on September 24, 2017

      Refreshing and simple salad; would make again.

    • lkgrover on August 26, 2017

      A good, light summer salad or side dish. I like the extra crunch added by the radishes.

  • Honey cake (Medovyk)

    • dinnermints on September 24, 2017

      So. Good. The frosting was too Ukrainian friend called her aunt, who told her that you have to add sugar to sour cream slowly, and that there was no saving it if it turned runny. But instead we added two 8oz packages cream cheese, and that did the trick. Didn't even add any extra sugar - perfect. I love how this cake is not too sweet. Excellent flavors.

  • Tartar steamed dumplings (Manty)

    • dinnermints on September 24, 2017

      Fantastic, and very filling.

  • Beetroot & prune salad

    • dinnermints on September 24, 2017

      Delicious. Very pretty with red, orange, and candy-striped beets. I think I tossed 3 lbs beets with 1 tsp. salt (made 1.5 recipe). Didn't need as much dressing as the recipe called for. The whole recipe is worth doubling for extras....could see this making an appearance at Thanksgiving.

    • Frogcake on January 02, 2017

      A very nice, simple recipe for roasted beets. Never thought to pair prunes and beets -this works well for me. Delicious.

  • Moldovan giant cheese twist (Vertuta)

    • joneshayley on October 08, 2017

      Fun to make, and quite tasty. I’ll keep experimenting with this one. Note- despite cooking for longer some spots of dough weren’t fully cooked due to the thickness- but this could be as mine came out quite thick, I’m sure if we were better at rolling and had a thinner “sausage” this would have been baked through :)

  • Chicken broth with dumplings

    • joneshayley on May 27, 2017

      Very good, pure soup. As the author says this is ideal for an ill loved one- the flavours are subtle and rich. I will make this again and again.

  • Ukrainian beetroot broth (Borshch)

    • joneshayley on January 24, 2019

      Lovely soup. I used only 300g meat for the stock and it was delicious still. I had thought as I was making it, that perhaps, putting so much in , that I wouldn’t be able to taste the different components later. That’s not the case- it all comes together perfectly, the kidney beans are essential adding a texturual aspect. The beef is melt in the mouth, the beetroot sweet and tender, the peppers delicious. I’ll make this again, hopefully with the pampushky as she recommends

    • Carol.Furness on August 07, 2016

      Tasty and different soup. Freezes well.

  • Moldovan breads with cheese & sorrel (Plachindy z shchavelem)

    • Rradishes on April 30, 2020

      The dough is a revelation. So fast, no need to rest, comes out soft and pillowy. Will experiment with more fillings: meat, berries, etc. Great for kids too!

  • Kefir & herb barbecued chicken

    • Rradishes on February 17, 2018

      Easy and tasty marinade. Buttermilk, herbs and honey make a juicy, slightly sweet, caramelized chicken.

  • Baked quince

    • lkgrover on November 03, 2019

      Roasted/poached quince with a delicious sauce; everything smells wonderful while baking. I served with vanilla ice cream.

  • Azerbaijani chicken with prunes & walnuts (Kurka levengi)

    • MmeFleiss on March 24, 2016

      Make only half the amount of stuffing.

  • Mutton in coriander

    • tekobo on March 17, 2017

      What a fab recipe for jazzing up ribs. I used goat ribs. Recipe doesn't say when to use the onion - I added it in with the carrots and grated tomato. Served with rice. Do again.

  • Cabbage slaw with toasted sunflower seeds

    • tekobo on March 17, 2017

      The dill gives this slaw a lovely, fresh lift.

  • Ukrainian garlic bread (Pampushky)

    • Frogcake on January 02, 2016

      I used regular garlic as suggested here. These pampushky are excellent - will be making these again.

  • Piquant Russian broth (Solyanka)

    • Frenchfoodie on January 04, 2020

      Delicious. A hearty, rich and tangy soup that was a real hit with my husband too. I’ve had Solyanka before at a Russian restaurant and this compared favourably even if I used beef stock cubes, making this very quick to make.

  • Apricot & sour cherry pie

    • bcarpenter on August 06, 2017

      Delicious. I used semolina flour instead of ground almonds, and it worked fine. Pie seemed extremely soupy when it came out of the oven, but it was perfect when it had cooled down.

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Reviews about this book

  • Eater

    ...comprehensive volume, chock full of the flavors of the region, with just enough of a seasonal twist to keep very old recipes feeling surprisingly fresh.

    Full review
  • ISBN 10 1784720380
  • ISBN 13 9781784720384
  • Linked ISBNs
  • Published Jun 04 2015
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

From Olia Hercules - Observer Rising Star of 2015 "Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love" Diana Henry

Mamushka is a celebration of the food and flavours of the "Wild East" - from the Black Sea to Baku and Armenia to Azerbaijan, with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. From the Moldovan giant cheese twist and Ukrainian buns with potatoes & shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot & sour cherry pie. To top it off, why not enjoy a digestif of Winter punch or Blackcurrant vodka? Olia Hercules will entice you with evocative new flavours and ingredient combinations that will leave you asking yourself why you haven't been eating Ukrainian food all your life!

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