These Belarusian fried pirozhki are a true family treasure. In our home, Mom always made a huge batch, because once they hit the table, it was almost impossible to stop eating them. Dad used to say they were so delicious that you’d reach for “just one more” again and again. They weren’t an everyday meal — making them takes time, patience, and care — but Mom made them often enough for the smell of frying dough and savory meat to become one of the most comforting memories of our kitchen.

I think any smoked meat can be used in this soup.

"When making Olivier salad, all ingredients are cut into cubes. Except peas."

Simple and tasty, these potato and zucchini cutlets are crispy on the outside and tender inside. Great as a light meal or side dish — just season, fry, and enjoy!

Baklava gets better with time as the flavors meld together, making it even more irresistible the next day!