LITHUANIAN TRADITIONAL FOODS

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1 Page 1 of 5 LITHUANIAN TRADITIONAL FOODS EGGS Kiauðiniai Lithuanians use eggs in many dishes because of their versatility and because eggs adapt well to a variety of cooking techniques and combine well with many ingredients. Chicken eggs are more popular than other eggs. Eggs are boiled and baked. They are the basis of many recipes and are included in meat, fish, vegetable dishes and baked goods. Today the traditional omelet remains a favorite dish among Lithuanian cooks, especially when an unexpected guest arrives. BAKED EGGS WITH HAM OR BACON Kepti kiauðiniai su kumpiu ar laðiniais 150 g (1/4 lb) bacon or smoked ham, thinly sliced Fry bacon or ham slices on both sides, then break eggs over the fried meat. Sprinkle yolks with salt and pepper. Spoon fat over eggs and fry until whites are baked and yolks are soft. Serve with fresh or dilled cucumbers, chopped scallions and bread. OMELET WITH HEMP SEED Kiauðinienë su kanapëmis 4 eggs 1/2 cup hemp seed 3 tablespoons water 1 onion, chopped 3 tablespoons vegetable oil Fry hemp seed with onion and salt until seeds are crisp.

2 Page 2 of 5 Pour fried mixture into a mortar and make a fine powder. Beat eggs with water, hemp seed powder, mix well. Pour eggs into frying pan with hot oil, fry both sides until golden brown. Serve with hot potatoes. OMELET WITH CHEESE Kiauðinienë su sûriu ; 5 tablespoons milk 300 g (9 oz) farmer's cheese, sliced thin onion greens and dill, chopped Melt butter in frying pan, bake cheese slices. Beat eggs with salt and milk. Grease a shallow baking dish, layer baked cheese slices and cover with beaten eggs. Bake in preheated oven at 325F/165C, for about minutes. Sprinkle with chopped herbs and serve with bread and fresh vegetables. OMELET WITH COTTAGE CHEESE Kiauðinienë su varðke 200 g (3/4 cup) dry cottage cheese 1/2 cup sour cream Beat eggs with salt, add sour cream and cottage cheese. Mix well. Melt butter in a baking dish, pour egg mixture and bake in preheated oven at 325F/165C, for about minutes. Serve with chopped onion greens or green salad. Also delicious for breakfast. OMELET WITH MUSHROOMS Omletas su grybais

3 Page 3 of 5 6 tablespoons milk 1 tablespoon flour 100 g (6 tablespoons) butter salt to taste FILLING 200 g (3/4 cup) fresh or dried mushrooms, cooked and cut into small pieces 50 g (4 tablespoons) sour cream 1 tablespoon flour 2 tablespoons sweet cream 1 onion, finely chopped Beat eggs with milk, flour, salt and blend well. Melt butter in frying pan and pour eggs. Bake on both sides until golden brown. To make filling fry onion, add flour, stir well and fry until flour has browned. Add mushrooms, sour cream, salt and simmer for 3 5 minutes. Cover omelet with mushrooms, roll it up, top with melted butter. Serve with hot potatoes. EGG CROQUETTES Kiauðiniø maltiniai 5 eggs, 4 hard boiled and 1 raw 2 cooked potatoes, peeled and riced 1 tablespoon sour cream 1 onion, finely chopped 100 g (6 tablespoons) butter 100 g (6 tablespoons) bread crumbs fresh parsley and dill, finely chopped salt to taste Add finely chopped, hard boiled eggs to riced potatoes. Beat raw egg with sour cream and add to potato mixture. Fry onion and add to potato mixture, season with parsley and salt and blend well. Form small croquettes, roll in bread crumbs and fry in hot butter until golden on both sides. Sprinkle hot croquettes with dill and serve with mashed potatoes and horseradish sauce.

4 Page 4 of 5 EGG CASSEROLE WITH HAM AND BREAD Kiauðiniø apkepas su kumpiu ir duona 4 eggs 200 g (3/4 cup) smoked ham, cut into small pieces 200 g (3/4 cup) bread, white or black, cut into cubes 2 tablespoons butter parsley, finely chopped Fry bread cubes in butter. Grease a casserole dish, place fried bread cubes as first layer. Cover with ham pieces, sprinkle with parsley and pepper. Beat eggs with salt and pour over ham in casserole. Bake in preheated oven at 325F/165C, for about minutes. Serve with bread and fresh or dilled cucumbers. EGGS IN HORSERADISH SAUCE Kiauðiniai krienø padaþe 8 eggs, hard boiled 200 g (6 oz) white or black bread, cubed 30 g (2 tablespoons) butter 50 g (2 oz) farmer's cheese, Swiss or parmesan SAUCE 2 tablespoons flour 1 cup sour cream 3 tablespoons freshly grated, horseradish root salt and sugar to taste Fry bread in butter. To make sauce fry flour in butter until golden color, add sour cream, butter, sugar, salt, horseradish and continue heating on low heat for several minutes. Place fried bread and quartered, hard boiled eggs in a serving platter, cover with hot horseradish sauce, sprinkle with grated cheese. Serve with hot potatoes and fresh or dilled cucumbers. Note: if farmer's cheese is not obtainable, parmesan cheese can be substituted. For less flavor use Swiss cheese.

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