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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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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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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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Last edited by Hercus Monte; 07-25-2013 at 07:36 PM.
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
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!
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-vakarelisKraujiniai 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.
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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