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Ukrainian Pagash

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gracoman View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Topic: Ukrainian Pagash
    Posted: 14 January 2017 at 10:40
Pagash is a Slavic dish that is not Ukrainian specific.  It is made in most, if not all of the neighboring countries and all recipes are pretty much the same.  It originated as a dish eaten during lent, a period when no animal products were consumed.  A time of fasting.  (Its interesting that countries who have historically participated in periods of no animal product consumption refer to these times as fasting.) This has changed somewhat and the dish is now eaten throughout the year when it is also made with milk, butter, and cheese to enrich it but these fatty additions are unnecessary in my opinion.  It is delicious as is.

There are 2 basic types of Pagash.  One made with mashed potatoes, the other with sauteed cabbage.  Both are frequently served with caramelized onions.  I make this with all three fillings and deeply caramelize sweet onions.  The bread is a yeasted dough which makes for a good rise with lots of flavor.  It is traditionally made with oil but can be made with butter when not fasting.

A recipe that combines potato and cabbage can be found here.

I use either oil or melted Earth Balance to the dough and sometimes add Daiya dairy free cheese to comply with the fasting tradition.  I add soy milk, garlic, onion powder, and chives to the mashed potatoes and either steam or saute shredded cabbage in a garlicky non stick pan.  I add deeply caramelized sweet onions for an intense savory flavor jolt which puts this stuffed bread over the top as one of my favorite meals. Especially when the filling is coated with fresh nutritional yeast. Pagash can be served warm out of the oven or cold for a transportable meal.  The Slavs serve Pagash for holidays and other special occasions.

Roll out dough to about a 12" circle.  Layer with mashed potatoes, "cheese", sauteed shredded cabbage, and deeply caramelized sweet onion leaving a 1" boarder.  


Roll out another round of dough and cover the first.  Pinch the perimeter to seal, poke a few decorative holes as steam vents (I like to poke these steam vents in straight lines for predetermined slices) cover and let rest for at least 15 minutes.  Bake at 375ºF for about 30 minutes or until the top and bottom are both golden brown.  Place on wire racks to cool for a bit.


Sliced


Always make more than one


Pagash can also be assembled in a rectangular baking sheet with the "filling" layered on top but I like the stuffed version best.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 January 2017 at 08:49
Impressive, gMan - I could easily sink my teeth into that. I also enjoyed reading the history and background of this.

My wife's Slavic family (from Slovakia) had similar traditions; I recall reading about something similar, and it is really nice to see it in practice.

Thank you for posting!

Ron
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