Verhuny

Verhuny are a traditional Ukrainian crisp pastry made of strips of thinly rolled unleavened dough, fried in hot oil. This simple yet festive bake was a favourite treat with tea, and also a ritual dish often made for memorial days and during Lent (in the lean version — without eggs or milk).

Verhuny are made thus: stiff unleavened dough (with an obligatory addition of horilka, rum, or, failing that, vinegar for crumbliness) is rolled thin, cut into strips or diamonds, a lengthwise slit is made in the centre of each, and one end is pulled through it, forming a characteristic twisted “bow” or knot. These shapes are dropped into hot oil (deep fat) and fried to a golden colour and crispness. The finished verhuny come out dry, crumbly, brittle, rather than fluffy — therein lies their peculiarity. At the end they are usually generously dusted with icing sugar. Verhuny resemble the “brushwood” biscuits of many cuisines of the world, but have their own Ukrainian name and tradition. This unpretentious, crisp treat, familiar from childhood, is a warm part of the Ukrainian culinary heritage, a symbol of homely cosiness and hospitality.