About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 30. Chapters: Abrahamovsky, Achtymichuk, Adamchuk, Andreychuk, Andriychuk, Avramenko, Babayev, Berkovic, Berkovich, Berkovits, Bogolyubov, Bondar, Bondarenko, Boyko, Brezhnev (surname), Brodsky, Brody (name), Bublik, Bukowski (surname), Burliuk, Burtnyk, Chalupa (surname), Chernenko, Chumachenko, Dobriansky, Doroshenko, Dovzhenko, Dziuba, Dzubenko, Eremenko, Esaulenko, Fedorchuk, Fedorenko, Fedoruk, Fomenko, Garmash, Hohol, Honchar, Ivanenko, Ivashko, Karpenko (surname), Khudobyak, Kolchak, Kononenko, Korolenko, Koval, Kovalchuk, Kovalenko, Kozhanov, Kravchenko, Kukharenko, Kulish, Kushnir, Levchenko, List of surnames in Ukraine, Litvinchuk, Loboda, Lukyanenko, Lytovchenko, Maidanik, Malkovich, Michalka, Mikhaylovsky (last name), Nazarenko, Nesterenko, Niemirowski, Ostapenko, Palahniuk, Palatnik (surname), Panchenko, Pavlichenko, Petrenko, Podolski (surname), Pogrebinsky, Prokopenko, Prudius, Romanchuk, Romaschenko, Rybak, Savchenko, Serhiy Kravchenko, Shafarevich, Shevchenko, Shymko, Sirota, Spivak, Tchaikovsky (surname), Tereshchenko, Tkach, Tkachenko, Tkachuk, Tsybulenko, Twersky, Tymoshenko, Ukrainian names, Ukrainian surnames, Vasin, Vlasenko, Vlasov, Voloshin, Vorobey, Yaremchuk, Yaroshenko, Yurkov, Yushchenko (surname), Zelenko, Zotov. Excerpt: Bublik (also Booblik or Bublyk) (Russian and Ukrainian: ) is a traditional Ukrainian, Russian, Polish (obwarzanek) and Lithuanian (riestainis) bread roll, very similar to bagels; however it is somewhat bigger, has a wider hole and a much denser and 'chewier' texture. Bubliks are members of a class of bread products made from dough that has been boiled before baking, which also includes bagels, baranki, sushki, and other similar breads. Obwarzanek with poppy seedsBoiled dough products have a long history in Eastern Europe, with some claims that they came from Byzantine times. Bagels, being a type of bublik, are first mentioned in 1610 in Jewish sources in Krakow as a common gift to women after childbirth, while the first mention of the obwarzanek dates to the year 1394 along with a note that obwarzanek "should be between 12 and 17 centimeters in diameter, weigh 80 to 120 grams and its color should range from golden to light brown." The beigl (or bagel) then spread across all areas with significant Jewish population, soon reaching Ukraine (Southern Russia at the time), where it was influenced by similar Russian (mainly Moscow baranki) and Greek (koulouri, ) products and where it got its current form: a dough ring about twice as big as a common bagel with a much denser and drier texture, because similar Russian dishes are generally very dry and crisp. Its name was also heavily Russified to the current form - " " (pronounced "boob-lik"). The city of Odessa is most commonly considered the birthplace of the bublik. In Ukraine, bubliks are featured by professional bakers in their shops and at country fairs and regional markets. They are usually strung on a string by the dozen. In Russia and Ukraine bubliks are usually treated not like bread, but like a type of pastry, eaten as a complement to tea or coffee. Therefore, bublik dough is generally sweeter and denser than that of bagel dough, and they are usually glazed with egg yolk. By far the most popular variet
