Discover the Suggestions category on DeliciousPath, where we’ve handpicked recipes designed to match your taste and inspire your cooking. Explore Suggestions now and find the dishes you’ll love to create and savor!
Beef Giouvetsi (Beef with Orzo)
Ingredients
- 1.5 kg beef
- 500 g large orzo
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 3 ripe tomatoes, finely chopped
- 1 carrot, grated
- 1 cinnamon stick
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions
- Prepare the Beef:
Wash the beef well and let it drain in a colander. - Sauté the Beef:
In a pot, heat olive oil over medium heat and brown the beef on all sides. Once browned, remove it and set aside in a bowl. - Cook the Vegetables:
In the same pot, sauté the onion and garlic, then add the tomatoes and sauté for another 2 minutes. - Combine Ingredients:
Return the beef to the pot and add salt, pepper, sweet paprika, and the cinnamon stick. Pour in enough water to just cover all the ingredients. - Simmer:
Continue cooking over medium heat for about 1.5 hours, or until the beef is tender. - Add the Orzo:
Once the beef is tender, add the orzo, stirring continuously to prevent sticking. If the broth in the pot is low, gradually add hot water until you reach the desired amount of liquid. - Finish Cooking:
When done, the dish should be moist but not overly soupy.
Serve your giouvetsi warm, with a balanced amount of broth. Enjoy!
Piroshki with Minced Meat
Ingredients
For the dough:
- 1 packet dry yeast
- 150 g lukewarm water
- 150 g lukewarm milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter (lukewarm)
- 1 egg
- 600 g all-purpose flour
For the filling:
- 250 g minced meat
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 ripe tomatoes, finely chopped
- Salt
- Pepper
- Sweet paprika
- Cinnamon
- 60 g water
- Olive oil
Instructions
To prepare the dough:
- In a large bowl, mix all the ingredients except the flour using a whisk until well combined.
- Gradually add the flour while kneading until the dough becomes smooth and soft, just barely not sticking to your hands. Adjust the flour as needed.
- Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
- Divide the dough into small balls, about 25–30 g each. Flatten them into thin disks with your hands, approximately the size of a small plate.
To prepare the filling:
- Heat olive oil in a pot and sauté the onion and garlic until soft.
- Add the minced meat and sauté until browned.
- Stir in the tomatoes, water, salt, pepper, paprika, and cinnamon. Cook over medium heat for 30–35 minutes, until the meat is tender and the liquid is absorbed.
- Remove from heat and let the filling cool for 10 minutes.
To assemble the piroshki:
- Place 1 tablespoon of filling in the center of each dough disk.
- Fold the edges of the dough over the filling and seal them tightly along the seam to prevent them from opening during frying.
To fry the piroshki:
- Heat plenty of olive oil in a deep pot until a small piece of dough rises to the surface when added.
- Fry 5–6 piroshki at a time for 2–3 minutes on each side, until golden brown.
Piroshki with Minced Meat and Mushrooms
Ingredients
For the dough:
- 1 packet dry yeast
- 150 g lukewarm water
- 150 g lukewarm milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter (lukewarm)
- 1 egg
- 600 g all-purpose flour
For the filling:
- 250 g minced meat
- 5–6 white button mushrooms, sliced
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 ripe tomatoes, finely chopped (or 1 tbsp tomato paste diluted in water)
- Salt
- Pepper
- Sweet paprika
- 1 cinnamon stick
- 80 g water
- Olive oil
Instructions
For the dough:
- In a large bowl, combine all the ingredients except the flour. Mix well using a whisk until smooth.
- Gradually add the flour while kneading until the dough is soft and smooth, just enough to not stick to your hands. Adjust the flour if needed.
- Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
- Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.
For the filling:
- Heat olive oil in a pot and sauté the onion, mushrooms, and garlic until softened.
- Add the minced meat and sauté until it changes color.
- Add the water, tomatoes, salt, pepper, paprika, and cinnamon stick. Stir well and simmer over medium heat for 30–35 minutes, until the minced meat is tender and the liquid has been absorbed.
- Remove from heat and let the mixture cool for about 10 minutes.
Assembling the piroshki:
- Place 1 tablespoon of filling in the center of each dough disk.
- Fold the edges of the dough over the filling and seal tightly along the seam to ensure they don’t open during frying.
Frying the piroshki:
- Heat a generous amount of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
- Fry 5–6 piroshki at a time for 2–3 minutes on each side, until golden brown. Repeat until all are fried.
Serve warm.
Piroshki with Potatoes and Bacon
Ingredients
For the dough:
- 1 packet dry yeast
- 150 g lukewarm water
- 150 g lukewarm milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter (lukewarm)
- 1 egg
- 600 g all-purpose flour
For the filling:
- 4–5 potatoes
- 6 slices of bacon
- 1 medium onion, finely chopped
- 1 bunch dill, finely chopped
- Salt
- Pepper
- 2 tbsp olive oil for the onion
- Olive oil for frying
Instructions
For the dough:
- In a large bowl, combine all ingredients except for the flour. Mix well with a whisk.
- Gradually add the flour while kneading until the dough becomes soft and smooth, just enough to not stick to your hands. Adjust the flour as needed.
- Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
- Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.
For the bacon:
- Heat 2 tablespoons of olive oil in a pan. Sauté the onion for 2–3 minutes until slightly softened.
- Add the bacon and sauté for another 2–3 minutes until fragrant.
For the potatoes:
- Peel and wash the potatoes, cut them into even pieces, and place them in a pot.
- Cover with water, add salt, and boil over medium heat for 30–35 minutes until tender.
- Drain the potatoes, mash them with a fork, and add them to the pan with the sautéed bacon.
- Stir in the pepper and dill, and mix well to combine all ingredients.
Assembling the piroshki:
- Place 1 tablespoon of the filling in the center of each dough disk.
- Fold the edges over the filling and seal tightly to prevent them from opening during frying.
Frying the piroshki:
- Heat plenty of olive oil in a deep pot. Test the oil by dropping in a small piece of dough; if it rises to the surface, the oil is ready.
- Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.
Piroshki with Country-Style Sausages
Ingredients
For the dough:
- 1 packet dry yeast
- 150 g lukewarm water
- 150 g lukewarm milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter (lukewarm)
- 1 egg
- 600 g all-purpose flour
For the filling:
- 3 large sausages (country-style)
- 1 tbsp olive oil for the sausages
- Olive oil for frying
Instructions
For the dough:
- In a large bowl, mix all the ingredients except the flour until well combined.
- Gradually add the flour, kneading until the dough becomes smooth and soft, just barely not sticking to your hands. Adjust the flour as needed.
- Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
- Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.
For the sausages:
- Cut the sausages into finger-length pieces.
- Heat 1 tablespoon of olive oil in a pan and lightly sauté the sausage pieces until they are browned on all sides.
Assembling the piroshki:
- Place one piece of sausage on each dough disk.
- Fold the edges of the dough over the sausage and seal tightly along the seam to ensure they don’t open during frying.
Frying the piroshki:
- Heat plenty of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
- Fry 5–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.
