Quirky Foodster

Street Food

Smazhenka (Belarusian Savoury Pizza-Snack)

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15 min
Prep
25 min
Cook

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Ingredients

  • - 200g Plain flour
  • - 150ml Milk
  • - 2 whole Eggs, large
  • - 1 tsp Baking powder
  • - 0.5 tsp Salt
  • - 150g Cooked ham, diced
  • - 100g Hard cheese, grated
  • - 2 tbsp Sour cream

Method

  1. Preheat the oven to 200C (400F) and grease a baking tray or round tin.
  2. Whisk together the flour, milk, one egg, baking powder and salt to form a thick, pourable batter.
  3. Pour the batter into the prepared tray, spreading it evenly to about 1.5cm (1/2in) thick.
  4. Scatter the diced ham evenly over the batter.
  5. Whisk the remaining egg with the sour cream and drizzle this over the top.
  6. Sprinkle over the grated cheese.
  7. Bake for 20-25 minutes until well risen, set in the centre and golden on top.
  8. Slice into squares or wedges and serve warm.

Introduction: Often jokingly nicknamed ‘Belarusian pizza’, smazhenka is a thick savoury batter baked with toppings like ham, cheese, sausage or a sour cream and egg mixture, and it’s a familiar quick bite sold at bakeries and street food stalls across Belarus.

Cultural Background: Often jokingly nicknamed ‘Belarusian pizza’, smazhenka is a thick savoury batter baked with toppings like ham, cheese, sausage or a sour cream and egg mixture, and it’s a familiar quick bite sold at bakeries and street food stalls across Belarus. Its dense, bready base sets it apart from Italian pizza, making it more of a filling, portable snack than a thin-crust dish.

Tips: The batter should be thick enough to hold the toppings without them sinking to the bottom. Let it rest for a few minutes after baking so it slices cleanly.

Variations: Swap the ham for sautéed mushrooms and onion for a vegetarian version. Add sliced tomato or bell pepper for extra colour and freshness.

Storage: Refrigerate in a covered container for up to 2 days.

Reheating: Reheat slices in a 180C (350F) oven for 8-10 minutes until warmed through.

FAQs:

Q: Can I prepare smazhenka batter ahead of time? A: It’s best baked soon after mixing, as the baking powder loses effectiveness the longer it sits.
A: