Menu

Black Cardamom Pastries

  • Details
  • Related Items

The World Spice Cookbook Club is taking a trip through the varied cuisines of Eastern Europe this month… our selection for September is Mamushka: Recipes from Ukraine and Eastern Europe, by Olia Hercules!

We always love to see an under-appreciated or rarely used spice get some time in the spotlight, as is the case in this recipe for Ukranian Verhuny fried pastries with Black Cardamom. This unique spice has the sharp camphor of green cardamom along side a musty, earthy flavor that complements these pastries exquisitely. A fantastic recipe! For more information and delicious recipes, check out Olia Hercules’s website.

Mamushka_Pastries

From the Author: “These are Ukrainian “angel wing” pastry crisps. Originally, they used to be fried in lard (think of Portuguese pastel de nata lard pastry). I add some ground black cardamom seeds to the sugar, but feel free to use vanilla sugar instead. “


Mamushka: Recipes from Ukraine and Eastern Europe is the September 2016 selection for the World Spice Cookbook Club. Mamushka: Recipes from Ukraine and Eastern Europe is currently available for purchase at our retail store and online.

Recipe and image from Mamushka: Recipes from Ukraine and Eastern Europe by Olia Hercules. Copyright © 2015 by Olia Hercules. Photographs copyright © 2015 by Kris Kirkham. Reprinted with permission of the publisher, Weldon Owen. All rights reserved.

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Curry Bread Pudding with Cardamom Cream

Who says you have to make curry with your curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant, and since trying theirs we have come up with some delightful …

Rose 75 Cocktail

Blending the tart flavor of sumac and the heady sweetness of rose, this cocktail tickles the palate with a full spectrum of flavors. As is so often the case, we perfected the recipe by happy …

Down South Goat Biryani

From My Two Souths and Chef Asha Gomez, we get this stunning recipe for Down South Goat Biryani.  With her love of Deep-South cooking as well as her southern Indian roots, this recipe is sure to …

Buddha Bowl

This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …

Sheermal (semi-sweet saffron and cardamom-enriched bread)

Summers Under The Tamarind Tree: Recipes and memories from Pakistan, the World Spice Cookbook Club featured selection for April 2017 showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author …