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Friday, 08 November 2013 02:34

Lithuanian Cepelinai Featured

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Lithuanian cepelinai Lithuanian cepelinai http://www.surfingtheworldcuisine.com

Cepelinai is definitely the most famous dish in Lithuanian cuisine though it is quite a recent addition if you look at food historically. I am not the biggest fan of it and I always go for 'balandeliai' or meat and rice stuffed cabbage wraps. Still everytime I go to Lithuania, I stop by some restaurant and have them.

One day I decided to make them here in Istanbul.

In Lithuanian homes, making cepelinai is a family feast when a basket of potatoes are peeled, grated, almost the same amount is boiled. Then mixed and enjoyed with all the family.

However, my family in Turkey is relatively small, so I didn't make a lot of cepelinai. Actually, these ones can be called 4 potato cepelinai, which wasn'tvery time-consuming, yet enough for dinner with some leftovers.

When I took the photo of my cepelinai, I posted it in one facebook group where a lot of Lithuanianfood lovers talk about Lithuanian cuisine that they remember from their grandmas or mothers. The photo inspired many of them to talk what makes a Lithuanian. Here are a few ideas that they come up with. You don't nescessary have to agree with them but still something fun to read.

You know you are Lithuanian when:

  • your last name has 12 letters and people say, "wow, how do  you pronounce that?" or your last name is Butkus, Naujalis, Baranauskathe┼črs or any other ( let's practice pronouncing my maiden name Petrauskaite :D).
  • your non-Lithuanian friends keep asking you why most Lithuanians' last names sound like diseases! The -itis in many last names throws foreigners off. Very often you just end up being called Laryngitis, Bronchitis, Meningitis.
  • your grandma dyes both her hair and Easter eggs with tea.
  • your family goes through  50 pounds of potatoes in one week.
  • you have 'kugelis' for breakfast and a couple of bacon buns is considered fast food.

 

Cepelinai

/serves 2-3/

What you need:

1 kg potatoes

1 tbsp potato starch

1 tsp salt

 

filling:

300g ground pork, beef or chicken

1 small onion

salt and black pepper to taste

a small bunch of dill and parsley

 

for serving:

1 onion

50 g butter

2 tbsp oil

sourcream

parsley and dill

 

What we have to do:

Put 1/3 of potatoes in a pot, cover with cold water and boil for 15 min until soft. Drain them, cool a bit and peel off the skin. Use a masher to mash them until you get smooth puree,
Peel the rest if the uncooked potatoes and finely grate them, Use the finest grater you can. Use cheese cloth to squeeze out all the juice. Reserve the juice.

In a bowl mix boiled potato mash and raw potatoes together with salt and potato starch, Pour the potato juice and you should see more potato starch in the bottom of the dish. Add it to the potato mix as well. Mix it all together.

Prepare the filling by mixing meat with finely chopped onion, Season with salt and black pepper, add finely chopped parsley and dill. Mix it all well.

Divide potato mix into 6 parts and take one, Shape it into a flat patty, then add a tablespoon of the filling and shape into an oval dumpling,

Bring a large pot of water to boil, add a pinch of salt and put half of the dumplings, Boil them for 15 min,

Peel and finely chop the onion, Preheat a pan with butter and oil. Add the onions and fry them for 4-5 min, Add some chopped dill and parsley,
Serve dumplings with the onion sauce and sourcream on the top. Enjoy!

Read 23010 times Last modified on Monday, 21 December 2015 09:43
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