What to have for dinner?

November 28, 2008

What is Lithuanian food anyway? Certainly, centuries of Russian, Polish and even Tatarian influence have left their mark on the country’s cuisine. Various potato dishes are usually considered “traditional” in Lithuania, despite the fact that the potato only arrived in the country in the mid-1800’s. No matter the origin, the Lithuanian kitchen contains a vast array of meat, fish and incredibly creative potato dishes. In no particular order, here is a guide to some of the many things you may be offered to eat should you visit someone’s home, or just decide to go for dinner at a “traditional” restaurant.*

Kepta duona su suriu – in my opinion, this is the best thing in Lithuania. Sticks of rich, black bread fiend in oil, rubbed with garlic and covered in a sauce made with mayonnaise and melted cheese. Bad for the heart, good for the soul, and great with a cold beer on a Sunday afternoon, or anytime!

Varškė – a traditional cheese, similar to a dry cottage cheese, or ricotta. It can also come smoked, or with flavors such as garlic or rye.

Cepeliniai – often considered the “national” dish in Lithuania, the giant potato dumplings stuffed with meat (ground pork, beef or a combination of the two) are also popular on the island of Oland off the cost of Sweden. Coincidence?

Šaltibarščiai – cold creamy beet soup, the beets are shredded, mixed with heavy cream and a bit of water, served with various garnishes including boiled egg, chopped pickles or cucumbers and dill, and boiled potatoes on the side. Only available in the summer.

Vėderai – done the right way, and this is essentially mashed potatoes stuffed inside pigs’ intestines. Sounds scary, but it’s not.

Bulvinių blynai – potato ground to a pulp, fried in oil and served with a heap of sour cream.

Zemaicių blynai – large pancakes made from mashed potatoes stuffed with meat inside. Named for the northwestern region of Lithuania, Žemaitija.

Kedainių blynai – large potato pancakes with meat inside. Named for the region of Kedainiai, just north of Kaunas.

Koldūnai – flour dumplings filled with either meat or varškė. My grandmother also makes them with blueberries inside, but I have yet to find those on a menu in Lithuania. Usually served either in a broth, or covered in sour cream and bacon.

Balandėliai – cabbage leaves stuffed with meat.

Kibiniai – a flour pastry filled with ground lamb, beef or pork meat, or a combination of the three.  These are definitely NOT Lithuanian, but arrived together with the tribes of Tatars brought to protect the castle in Trakai, and who still remain there today. While they are served everywhere, they are still best in Trakai.

Cheburekai – remember elephant ears?  Those deep fried globs of dough covered in powdered sugar usually served at the county fair?  This tastes pretty much the same, except minus the dough, and filled with meat.

Rukytą Žuvis – smoked fish is very popular, particularly along the Baltic coast. The tiny town of Juodkrante on Neringa is popular for the rickety family houses that open up one of their front windows and sell fish from an old refrigerator on the porch. They serve everything from eel to sea bass, just pick a couple that look good, and find an empty picnic table to dig in. Best with beer.

Lašiniai – it’s pork fat. They slice it up and eat it cold. And it’s good, if you have a strong stomach!

Šašlykai – cubes of meat, usually pork or chicken, on skewers and cooked over a wood fire. Like sishkebabs, but without the vegetables.

*I’ll continue to update this page as I try new things.

Filed under: Food & Drink,Lithuania

Tags: food, Lithuanian, traditional