Mix rye flour, wheat flour, warm water, and salt into a soft dough.

Prepare creamy mashed potatoes with milk and butter.

Roll the dough into small oval flatbreads.

Pinch the edges while leaving the filling uncovered.

Bake for 15–20 minutes until the edges are golden.

Brush the hot pastries with melted butter.

Traditional open rye pastries filled with creamy mashed potatoes. One of Karelia's best-known dishes.

Karelian Kalitki

Beat softened butter with powdered sugar until fluffy.

Gradually mix in the flour until a soft dough forms.

Transfer the dough into a piping bag with a star tip.

Pipe small cookies onto a lined baking tray.

Bake for 12–15 minutes until lightly golden.

Delicate buttery cookies piped through a pastry bag into tiny golden swirls.

Butter Spritz Cookies

Mix soy sauce, honey, garlic, and a little oil.

Add the beef and cook over high heat for 5–7 minutes.

Sprinkle with sesame seeds and serve hot.

Juicy beef in a sweet and savory marinade that cooks quickly and smells so good the whole family gathers in the kitchen.

Cook the chicken and make broth with garlic and soy sauce.

Cook the eggs so the yolk stays slightly soft.

Place noodles into bowls and pour hot broth over them.

Add chicken, egg halves, and green onion.

Sprinkle with sesame and serve immediately.

A cozy Japanese noodle soup with flavorful broth, chicken, and soft eggs that is easy to make at home.

Grate the cheese and place it onto the dough circles.

Fold the dough in half and press the edges with a fork.

Warm crispy pastries with stretchy cheese inside, loved in Ecuador during family evenings and street food nights.

Mix flour, milk, sugar, and a pinch of salt into thick batter.

Serve warm. Add honey or chocolate if you like.

A warm sweet snack from Indonesia with crispy coating and soft bananas inside.