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Baba-sharpanyna is a traditional Ukrainian freshwater fish casserole. This dish is over two centuries old. Ivan Kotlyarevsky even mentioned it in his notable work «Eneida» as one of the delicacies on the table of the king Latinus. The name is associated with the word «sharpaty» meaning to tear to pieces. Traditionally, baba-sharpanyna was prepared from ram or chub. Pike perch was sometimes used for holiday treats.


  • Pike perch (or other freshwater fish) — 1 kg,
  • Wheat flour — 1 cup,
  • Frying oil — 2.5 tablespoons,
  • 2 Onions,
  • Fish broth — half a cup,
  • Salt, pepper — to taste.

The cooking process

  1. Peel the fish, rinse, fill with water. Add salt and cook for half an hour after boiling. Then remove the fish from the broth, allow to cool, separate from the bones and shred into pieces.
  2. Cut the onion into small cubes and fry in oil.
  3. Add flour to the fish broth and knead the dough. In consistency, it should resemble liquid porridge. Then add the onion and oil and mix again.
  4. Put the chopped fish on a greased pan, pour the dough, pepper and put in the oven.
  5. Bake for about 40 minutes at 180 degrees. Serve as it swells.

Other dishes

Sprat rissoles

Area: South of Ukraine

Hrechanyky (Buckwheat Cutlets)

Area: East of Ukraine