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Thread: Lithuanian cuisine

  1. #21
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    Quote Originally Posted by link View Post
    ..or savory fillings like: mushrooms, fried vegetables or meat
    aukštaičiai and mushrooms

  2. #22
    lI
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    Quote Originally Posted by Justas View Post
    aukštaičiai and mushrooms
    Do mushrooms not grow in Aukštaitija's woods?
    Kazlėkai even grow in the woods surrounding Kaunas! But in the photo you can see that those are field mushrooms (pievagrybiai), not any of the wood varieties


    I'll fess up though - we'd go to Varėna for mushroom hunting, my father is half-dzukian and the great irony is that he loves mushroom hunting but doesn't eat mushroom at all. Just like my Dzukian grandmother who can't stand buckwheat... Silly people
    To be honest, the only gastronomic things our family took over from the Dzukian grandma are curd doughnuts and žagarėliai but I don't even know if that's something exclusively Dzukian...

    Last edited by lI; 07-25-2013 at 09:24 PM.

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    Quote Originally Posted by link View Post
    the only gastronomic things our family took over from dzukian grandma are curd doughnuts and žagarėliai but I don't even know if that's something exclusively Dzukian...
    my mums side are all from vilnius and they make curd doughnuts and žagarėliai as well. I guess it's not exclusive to any specific region.

    however, my dads side are šišioniškiai and they don't make them, I guess you can exclude western lithuania.

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    Quote Originally Posted by link View Post
    Fried vegetables.

    As for kvass, a good duonos gira should be thick and have this color
    The one in the photo previously posted in this thread is way too dark, it cannot possibly be natural - they've probably put some burned sugar in it to make it like that.
    The drink usually has such dark colour when plenty of roasted crust is used.

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    Skilandis

    Skilandis is a Lithuanian sausage. It is made of a pig's stomach stuffed with salted, garlic-flavored minced meat and bacon.




    Naminis sūris (traditional, home-made cheese)



    (very good with honey)




    Rukytas karšis (Rusnė-style smoked
    Common bream)




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    Quote Originally Posted by Justas View Post
    Kinda reminds me of this -



    I wonder if it's the same thing. As for the rest.. damn, it makes me drool. Never imagined northern country like Lithuania to have such amazing looking dishes.

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    kūčiukai


    Traditional dish for Christmas eve (Christmas eve is called kūčios, hence the name kūčiukai), eaten with a glass of milk.




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    šaltiena







    Zrazai




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    Quote Originally Posted by Permafrost View Post
    Kinda reminds me of this -


    I wonder if it's the same thing.
    ours are made out of sugar, eggs, fresh cream, flour, vanilla, soda and oil with powdered sugar on top.
    are they the same ingredients?



    edt: that a Kroštule, right? in that case no, the only thing they have in common is being deep fried.
    Last edited by Hercus Monte; 07-25-2013 at 07:36 PM.

  10. #30
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    Quote Originally Posted by Permafrost View Post
    Kinda reminds me of this -



    I wonder if it's the same thing.
    Žagarėliai is a variation of this:
    http://en.wikipedia.org/wiki/Angel_Wings

    In Lithuania their dough can be either doughnut-like or crispy.
    This thing seems to be popular all over Europe, so I wouldn't be surprised if it was popular in you country too





    Quote Originally Posted by Justas View Post
    kūčiukai
    Traditional dish for Christmas eve (Christmas eve is called kūčios, hence the name kūčiukai), eaten with a glass of milk.
    Oh no, you didn't say that!

    Nobody eats them with milk - they're eaten with poppy-seed-milk



    RECIPE:
    poppies
    sugar or honey
    water
    NO MILK!



    Quote Originally Posted by kamane View Post
    Kraujiniai vėdarai ( bloody sausage) known in my region:

    I don't remember if my mom used to make them, that must have been quite a long time ago. I do not wonder why this is so...
    It's known all over Lithuania, not just your region. And just so that you wouldn't have to only take my word for it:
    http://www.jurbarkosviesa.lt/Priedai...skas-vakarelis
    Kraujiniai vėdarai - is an old fashioned dish that is probably well-known and eaten in the whole Lithuania. Although in Jurbarkas potatoe vėdarai prevail, they're jokingly called "guts stuffed with kugelis" by locals. But there are people who know how to make and like the blood variety here too.
    Vida started liking kraujiniai vėdarai and learned how to make them already in childhood which she spent in Aukštaitija, Rokiškis district. Her mother used to make them from pig's blood and wheat porridge. She would also add peppers, laurel leaves and onions fried with pork's fat. The plate in which they're baked has to be layered with straw so that vėdarai would be baking clean and dry.
    After moving to Smalininkai Vida improved the recipe a bit when she tasted a local variety of vėdarai - adding some potatoes kraujiniai vėdarai become softer and tastier.

    Quote Originally Posted by kamane View Post
    From my region.

    Pusmarškonė košė (potato porridge)

    Well, potatoe porridge is known all over Lithuania too but my Samogitian grandfather doesn't call it a "pusmarškonė košė". He calls a potato-rye flower porridge that's eaten with sour cream/fried onion sauce by that name:

    Last edited by lI; 07-25-2013 at 08:41 PM.

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