Yavoriv pie
Yavoriv pie is a Ukrainian savoury pie, traditional dish in Yavoriv Raion and Galicia in general, included in the National List of Elements of the Intangible Cultural Heritage of Ukraine.
Yavoriv pie was cooked for every day, and was also served on holidays. It was an obligatory part of wedding treats, as well as on Christmas Eve or Easter.
Historian, co-founder of the Galician Cuisine Club Ihor Lilyo suggests that the pie began to be prepared in Galicia 150 years ago, because potatoes appeared in these lands quite late. "A great importance for the spread of potatoes occurred during the Josephine colonization), when the Austrians resettled a large number of German peasants here. It is not necessary that they invented the pie. Perhaps it was then that potatoes began to dominate more. As for buckwheat, Galicia was called the country of buckwheat. Buckwheat and potatoes led to the simplicity, deliciousness, and all-season nature of the pie,” says Ihor Lilyo.
To make the dough, you need flour, yeast, salt, sugar, egg, milk, and water in a 1:1 ratio. The main ingredients for the filling are potatoes and buckwheat flavored with onions and cracklings, or if fasting, just fried onions.
The pie can be of different shapes — round, oval, rectangular, depending on baking dish. It can be completely covered with dough or partially open.
There are over 10 ways to serve the pie. The pie is eaten both warm and cold. The fresh dish was mainly served with a machanka made from dried porcini mushrooms, if the pie had already stood, it was eaten with borscht on beet kvass or with liquid mushroom soup, or the pie was fried on both sides in melted butter.
A similar pie is baked in Poland and is called Biłgorajski. It is also based on buckwheat and potatoes, but it is baked without dough, and the filling is filled with cheese, sour cream, and sometimes cracklings and mint.