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One of the most popular dishes of eastern Ukraine, along with beet soup, and okroshka is Donbas-style pork knuckles (golyashka). This is the part of the pig’s leg where the foot connects with the shoulder or hip, baked in foil or dough. Interestingly, in the days of Russia, knuckles were not cooked as a separate dish, rather used for soups or jellies. And the tradition of coocking knuckles came from Europe only in the 18th century. Later, Donbas-style pork knuckles (golyashka) became one of the key dishes on the holiday table. Moreover, two or three people may well be satisfied with one knuckle.


  • Pork knuckle — 1 piece (1-1.5 kg),
  • Pepper, salt — to taste
  • Honey — 10g,
  • Mustard — 10g,
  • Spices to taste,
  • Cheese — 50 g,
  • Puff pastry — 500-750g.

The cooking process

  1. Wash the knuckle. Add pepper and salt, grease with honey-mustard sauce and leave to marinate in the refrigerator for several hours. For better marinating, make incisions on the knuckle.
  2. Put sliced ​​cheese under the skin of the knuckle, grate the meat with spices.
  3. Wrap the prepared meat in puff pastry or foil.
  4. Bake in the oven on low heat (160-180 degrees) for several hours.

Other dishes

Sprat rissoles

Area: South of Ukraine

Hrechanyky (Buckwheat Cutlets)

Area: East of Ukraine