In a large bowl, combine the ground meats, barberries (if using), parboiled rice and the remaining diced onion. Season with the salt and gently toss with your hands to mix, just until combined. Russian chef joins forces with Ukrainian best friend to serve food across frontiers". the Guardian. 2022-03-06 . Retrieved 2022-03-07.

Hercules captures classic Ukrainian dishes, which her family faithfully tended to through the generations...Each appears with the story of how the recipe came to her." http://www.tastingtable.com/cook/national/ukrainian-stuffed-cabbage-recipe-olia-hercules-mamushka-cookbook Tasting Table Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper. She has written the recipe book Mamushka which is a collection of Eastern European recipes. 2017 saw Hercules' second book published. [13]Divide the dough into 8 pieces and shape into round buns. Put them side by side in an oiled round ovenproof dish or a 24cm (9½ inch) round cake tin, cover and let them prove again, this time in a warm place, until doubled in size. They will join together just like hot cross buns do. Whaite, John (2015-06-21). "Olia Hercules: the chef bringing East European food to our tables". Telegraph.co.uk . Retrieved 15 December 2016. Forget what you think you know about Ukrainian food; with OIia Hercules, it's fun and colorful. Epicurious Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen – there’s not a recipe of hers I don’t want to cook immediately” Nigella Lawson

Working with 1 cabbage leaf at time with the stem end facing toward you, place 2 heaping tablespoons of the filling into the center of the leaf. Fold the sides of cabbage over the filling, then roll up. Arrange the rolls, seam-side down, into the pot to form one even layer. Bring the pot to a simmer over medium-high heat. Reduce the heat to medium low, cover with the lid slightly ajar and simmer until the filling is cooked through, 35 to 45 minutes. Chebureky are large Tartar Lamb Turnovers. A pastry dough is rolled into a circle, then thinly spread with a lamb filling. The dough is folded over to enclose the filling, then pan-fried on each side until golden and cooked through. This street food is the national dish of the Crimean Tartars. In this cookbook, [Hercules] sets the record straight, offering dozens of recipes that illustrate the culinary depth and breadth of Ukraine and Eastern Europe… Artfully photographed and buoyed by Hercules’s enthusiasm for the region and culture, this is a thoughtful and welcome diversion for foodies of all tastes. Publisher’s Weekly This is really charming book - the author has such an effortless way about her when she tells stories of her childhood and her love of food. I've sadly never been to Ukraine or any of Eastern Europe. I'd really like to go and this book has inspired me even more! And she goes on to tell us how her mum and aunt would fry the buns whilst the kids were playing in the shallow sea. I was wooed by the light playfulness of that story. So I made these stuffed buns (Pyrishky). They were rather tasty (I'm afraid I am irrecoverably plagued with British understatement). And I felt joyously fulfilled as I ate them.My small critique is that it would have been helpful to have the words "for frying" next to the second inclusion of "sunflower oil". The formatting of the recipe was, in general, not as clearly laid out as it could be. Place the goose pieces in a large, heavy-based flameproof casserole dish. Don’t use any oil, and don’t preheat the casserole – this will ensure that the fat is rendered slowly. Fry the pieces gently on all sides until brown and a lot of the fat has been rendered. You may need to do this in batches. It's food so familiar to me that I hadn't realized it was something special until I became a chef, and even more so when the conflict in Ukraine erupted, prompting me into frantically documenting the recipes that I was so scared I might suddenly lose," Hercules explains in the book's introduction. Pampushky is a soft Ukrainian yeast bread that is brushed with garlic oil before serving. I used regular minced garlic cloves, but the bread can also be made with green garlic. The rolls are traditionally served with Red Borshch.