Shuliki on Makoviya - a traditional lent dish with honey.

Shuliki is not just a dish, but a part of Ukrainian spiritual tradition. They are prepared on Makoviya as a symbol of gratitude for the harvest and a blessing for the new year. The fragrant cake, generously drenched in poppy seeds and honey, tastes tender, festive, and very homemade. This lent recipe is perfect for the festive table on August 1.

The recipe was published on the YouTube channel Pan Fartukh - simple recipes.

You will need (for the dough):

• flour - 300 g;
• baking powder - 1 tsp;
• salt - a pinch;
• honey - 20 g;
• hot water - 150 ml;
• oil - 2 tbsp.

For the topping:

• poppy seeds - 70 g;
• water - 150 ml;
• honey - 20 g.

Preparation method

In a bowl, mix flour, baking powder, and a pinch of salt. Dissolve honey in hot water and pour into the dry ingredients. Add oil and knead an elastic dough. Cover with a towel and leave for 30 minutes.

Roll out the dough into a cake 0.5–1 cm thick. Make cuts (not to the edge) and place on a baking sheet. Bake at 180 °C for about 20 minutes until lightly browned.

Rinse the poppy seeds, cover with water, and boil for 30–40 minutes until the liquid evaporates. Then blend or grind in a mortar. Add a little warm water, honey, and mix until fully dissolved. Break the baked cake into small pieces, place in a deep bowl, pour over with the poppy-honey mixture. Mix and let it steep before serving.

We remind you, earlier we talked about the prohibitions and traditions that accompany the Assumption Fast, what is allowed to eat, and what is categorically not. We also wrote about the traditional Ukrainian dish for Makoviya - the recipe for a very delicious poppy cake.

Shuliki is a dish that will not only please your taste but can also emphasize your sense of gratitude and symbolize the blessing for new life. The recipe for this wonderful dish can be found on the YouTube channel Pan Fartukh, and it will be an excellent addition to your festive table in the month of August. Let's continue to take care of our traditions and our nutrition, enriching it with new, yet still ancient dishes.