Updated June 13, 2026
The Ukrainian honey-and-poppy baking calendar: makivnyk the poppy roll, medivnyk the spiced honey cake, crisp fried verguny and slastyony, the layered Galician pliatsok, the calendar cookies, and the Makoviy flatbread broken into its poppy-and-honey sauce.
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Chef Lesia
These little sandy cookies look plain until you break one open: butter-yellow crumb, black poppy freckles, and that clean snap before it melts into sweetness.
Chef Lesia
The cherries fight back: tart July fruit cuts through sweet, oily poppy seed filling, staining the soft yeast crumb violet at the seams.
Chef Lesia
These little open cups carry their name like a road: mandryky, wanderers, with crumbly golden edges and sweet curd cheese sitting soft in the middle.
Chef Lesia
A proper pliatsok is judged from the side: black poppy, amber honey, white sour cream, all pressed overnight until the layers settle into one tall Christmas slice.
Chef Lesia
These honey cookies are baked firm on purpose: little St Nicholas figures, stars, and horses meant to wait in a box, gather spice, and be found by sleepy children under the pillow.
Chef Lesia
A cake you are meant to break: thin wheat korzh snapped into shards, then drowned in black poppy seed and honey until every piece goes soft.
Chef Lesia
Poppy seeds are the sound of Makoviy: toasted, crushed, and whispering under your teeth in small honey cookies baked when the heads ripen in the August heat.
Chef Lesia
The twist is the trick: a plain strip of sour-cream dough slips through itself, hits the hot oil, and comes out crisp, blistered, golden, and ready for sugar.
Chef Lesia
The black poppy filling is the point: dense, glossy, honeyed, almost mineral, rolled so tightly through soft dough that every slice looks like a winter night with a gold edge.
Chef Lesia
Honey goes dark in the pan before the flour arrives, turning from meadow-sweet to bitter-edged and warm. That change is the whole cookie.
Chef Lesia
A spoonful of soft yeast batter drops into sunflower oil, the pan answers with a tidy hiss, and a little while later the bowl is gold, sticky, and impossible to ignore.
Chef Lesia
Thin honey layers go into the tin crisp and coppery, then spend a night drinking sour cream until the cake cuts clean and tender, almost custardy at the fork.
Chef Lesia
The Christmas table goes quiet for exactly one second when the first pampukh splits open, golden crust giving way to poppy seed or rose jam.
Chef Lesia
The red comes first: a bright Christmas coat over lean honey-spice dough, cut into little ladies, horses and birds, then painted with white dots like someone dressed the cookies for visiting.
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