Special zeppelins, traditional Jemaychew pancakes and fresh beet salad

This year, we recommend preparing classic dishes that are prepared in everyone’s kitchen at least a few times a year and that decorate your table. Vaida Budriene, communication manager of the Iki trade chain, says that, in fact, potatoes used in traditional dishes are no less popular among consumers than any other vegetable.

“We offer our customers a variety of potatoes. Some are for cooking, others for preparing other traditional dishes. Buyers love Lithuanian potatoes. We also see that every season buyers look forward to the first harvest of potatoes, so we work closely with local farmers to be able to offer the first early potatoes,” says V. Boudrinier.

According to Vilma Juodkazienie, head of “Iki” cooking workshop, Lithuanians will prepare themselves for February 16. If during the big winter holidays we carefully prepare the shopping basket from the beginning of December, then on the day of restoration of the state of Lithuania we make a last minute decision.

“Different traditions prevail in every family, but on February 16 or March 11, no one denies that we want to remember recipes passed down from generation to generation. For these holidays, the tables are not filled with unlimited dishes, but a festive dinner remains a necessary attribute.

On February 16, Lithuanians prepare potato dishes, steaks and mixed dishes. Some remember that spring has come and put them on their beaks. The main thing is a good mood and, of course, Lithuanian food,” says V. Juodkaziene.

There is a prevailing myth that traditional Lithuanian dishes, especially potato dishes, are difficult to prepare and can only be eaten by seasoned connoisseurs of the national cuisine. We like zeppelins or “Žemaičių” pancakes at our parents’ or grandparents’, we go to restaurants to taste vedars, but kugel at home is not always possible.

V. Juodkazyene assures that everything seems complicated at first glance. It just takes a little practice and remember to follow the time-tested recipes carefully.

“February 16 is a great holiday to remember classic Lithuanian dishes. It is feared that they are difficult to prepare, but with the recipes that I offer, this myth will be dispelled. Follow each step and you will definitely succeed,” says V. Juodkazyene.

He prepared three recipes for the festive table on February 16. The expert offers a modern interpretation of zeppelins with garlic curd and basil, traditional “jemaičiai” pancakes for meat lovers and a fresh but very Lithuanian beet salad with peas and pickles.

Zeppelins with garlic curd and basil

You will need:

  • 10 pieces. green and 3 pcs. boiled potatoes
  • 200 gr. cottage cheese of desired fat
  • 2 cloves of garlic
  • 1 piece. egg
  • 20 g butter
  • 1 tablespoon sour cream
  • basil leaves
  • low-fat yogurt
  • salt, pepper

How to produce

1. Peel, grate and dry the potatoes. Do not discard the drained liquid – wait a while until the starch settles, drain the liquid and mix the starch on a grater. Mash the cooked potatoes, mix them into the general mass, add salt and knead well. Potatoes have enough starch this time of year, but if you have young or less starchy potatoes, add more.

2. Mash the cottage cheese, add eggs, butter, sour cream, salt, pepper, finely chopped basil leaves and grated garlic cloves.

3. Form the zeppelins, bake for about 20-25 minutes.

4. Serve with sour cream or cracker sauce.

Traditional pancakes “Žemaičiai”.

You will need:

  • 1 kg of potatoes
  • one egg
  • 2 tablespoons of ground breadcrumbs
  • 3 tablespoons of flour
  • 350 g of cooked pork
  • one onion
  • a tablespoon of butter
  • 3 tablespoons of oil
  • salt
  • angle

How to produce

1. Boil potatoes in salted water, then cool and mash until smooth. Add eggs to this mass, add flour and a little salt. Know everything.

2. Grind the pork and mix it with fried onions in butter, salt and pepper.

3. We make oblong patties from the crushed potato mass, put a spoonful of stuffing on top, fold the edges and make pancakes. Mix one spoonful of flour and two spoonfuls of breadcrumbs and roll the pancakes in it. Fry in a pan over medium heat until well browned. Serve with sour cream or mushroom sauce.

Beet salad with peas and pickles

You will need:

  • 2 medium-sized boiled or oven-roasted beets
  • canned or canned red beans
  • 1 green onion
  • 2 pickles
  • 1 clove of garlic
  • a bunch of dill
  • salt, pepper
  • olive oil

How to produce

1. Cut the beetroot into cubes, the onion into the smallest cubes, grate the garlic and chop the dill as small as possible.

2. Cut the pickles into cubes of the same size as the beets.

3. Mix everything, season with salt and pepper and a few spoons of olive oil.

4. If the acidity is lacking, add a spoonful of the liquid left over from the pickles, and if the beetroot lacks sweetness and it is too sour, a teaspoon of sugar will definitely correct the situation.

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