Piroshki

Since almost every nationality in the world can be found in Abu Dhabi, I've learned just as much or more about other cultures as I have the Emirate one. Annnnd, since one of the best parts of any new culture is figuring out how they cook, I was very excited when my friend from Uzbekistan taught me how to make piroshki:

A simple mixture of either yogurt or cream with flour, is the base for the dough. Egg or baking powder can be used for leavening and a dash of salt for flavor... and that's it. Mix it until it isn't sticky, (we didn't even measure, just started with about two cups of yogurt and added flour until it was soft, but easy to handle without sticking to fingers.) If you'd like to see the recipe in Russian, check it out here... This is the one approved by my friend, anyhow. Some English ones in .pdf can be found here.

For the filling, anything can be used, but since meat can be very expensive, one traditional filling is pumpkin. We chopped onion very fine and cooked it in butter until transparent and then added grated pumpkin. To this mixture we added sugar to taste and let it cook down until very soft. Apple is another popular filling that I might have to try later. I had never tried savory onion and pumpkin also mixed with sugar, but it was a really nice flavor.

Stuffing the pumpkin inside of the circles of dough, pinching the seams closed and then frying them reminded me of making pupusas in Guatemala...

They were delicious!