CULINARY GLOSSARY

Dushenyna is meat slowly braised in its own juices with onion and spices until tender; a home-cooking classic.

Holubtsi are a traditional Ukrainian dish of a meat-and-rice filling wrapped in cabbage leaves and braised.

Kendiukh is a festive dish of pig's stomach stuffed with meat and fatback, boiled and then fried to a golden crust.

Machanka is a thick gravy (curd-cheese, mushroom, or meat) for dipping pancakes, bread, or dumplings; a dish of the Polissia region.

Pechenia is a traditional Ukrainian dish of meat fried and then braised with roots and spices (sometimes with potato), usually in a pot.

Shpundra is a Poltava dish of pork braised with beetroot in beet kvass; sweet-sour and hearty.

Tovchenyky are tender balls of meat pounded to a paste and cooked in broth; a more refined relative of cutlets.

Vereshchaka is an old Ukrainian dish: pork ribs or meat braised in beet or bread kvass.

Zavyvanets is a roulade of rolled-out dough or pounded meat with a filling, coiled up and baked.