Lithuanians and Potatoes!

Most people would probably agree that the Lithuanian dinner table is just not complete without a potatoe dish of some kind. The most revered is probably Cepelinai. These are grated potatoes that have been formed into a shape similar to that of the gas filled ‘Air Ship’ known as the Zeppelin. They are often stuffed with ground-up spiced meat and served with sour cream laced with bacon or crisped pieces of fatty pork. Very delicious, very filling and very time consuming to make.

Next in line has to be  Bulvių Plokštainis ( which by the way is the proper Lithuanian name for ‘Kugelis’ as it is more commonly known by Lithuanian Americans! ) There are a few variations but it it is basically grated potatoes that are baked until firm and also most often served with sour cream. One slightly superior version of this is to spread the grated potatoes out in a thin layer over dried cabbage leaves. Sounds strange but the aroma of the cabbage leaves really adds a memorable touch. I believe this method may originate or at least be very popular in the southern region of Varėna.

Equally as popular are Vėdarai, which again are grated potatoes that are baked in hog ‘casings’ (sausages) In this method the potatoes take on a pleasant hint of roasted pork. (My personal favorite)

And last but not least…Blynai ! Blynai are coarsely grated potatoe ‘pancakes’ that are fried in rendered fat or deep fried in oil until they become crispy and golden brown.

No doubt about it…at least one of these dishes must be a favorite, otherwise someone might question whether or not you are really Lithuanian at all!

But would it surprise you to know that the Potatoe did not become part of the Lithuanian ‘Food Tradition’ until the early 1700’s?  The truth is that the potatoe finds it’s origins in the South American countries of Peru and Bolivia! It was only introduced to Europe after the Spanish conquests of that part of the world. Before this time, the potatoe never found it’s way into the stomachs of our hungry ancestors…it’s just not a Lithuanian invention!

Sorry if I disappointed anybody!

How Strong is Lithuanian Beer?

Recently, a Spanish student was arrested in Lithuania after he was caught in the act of desecrating the Lithuanian National Flag! I won’t reveal all of the details here. One interesting portion of the story was that the Lithuanian Judge who heard his case had put partial blame on the notion that (according to the Judge) Foreigners are just not aware that Lithuanian beer is very strong! For those contemplating a trip to Lithuania for the first time…The Judge is right! Lithuanian beer is generally of very high quality. It’s a beer drinkers paradise! But “BEWARE!!!” …it can indeed be very potent! Be sure to look for the alcohol content on the bottle every time! If you order beer by the glass it might be advisable to start off slow. On more than one occasion I’ve been caught off guard and found myself with elbows stuck to the table and wearing an indelible smile!

If you see the word “STIPRUS“ printed on the label

…it’s “STRONG” beer.

(You might want to print this and keep it in your pocket!)

As a first time visitor you might also be obliged to sample “MIDUS“ (english “MEAD”) which is a honey based liqueur that is made with a wide range of alcohol content. Another case for extreme caution would be in the event that someone offers you a drink called “SAMAGONAS“. This is the equivalent of “MOON-SHINE” and is guaranteed to kick your legs out from beneath you!
On the lighter and far more refreshing side there is a an ancient drink made from black bread
that his been toasted and then fermented with sugar and sometimes fruit juices. It is called
“GIRA“ and is undoubtedly part of the “Lithuanian Experience” You can sample the mass produced varieties found in every grocery store but they usually pale in comparison to the
“Home Made Brews”.

Beer is Food!

Not long ago, my wife and I had invited a few Lithuanian friends to an out-door dinner at our residence. Some have been residing in the U.S. for quite a while. Others were recent immigrants. And a couple were only visiting with relatives. One woman took interest in my willingness to stumble through the Lithuanian Language even though all who were present could speak at least some English. After discussing a recent visit of our own to Lithuania, this woman began asking me what I liked and disliked about Lithuania. Sooner or later the subject turned to Lithuanian cuisine. My favorite subject (I Like to eat…what else can I say!) I was asked to name the foods that I prefered most. Jokingly I said ‘BEER’! But it was a half truth anyway. For anyone who has suffered through many years of being offered the best brews that America has to offer, Lithuanian beer is a gift from the God’s! Dinner in a bottle! Complex and inviting flavors that certainly qualify as fine dining experiences.

Then the subject of solid food was approached. How could I possibly select a few choice items from the Lithuanian menu on such short notice. The first favorite to come to mind was Kiaulienu Saltiena, This is various parts of a pig that have been simmered for hours, broken into pieces and chilled in its own browth until it forms a delicious gellatin. Not for the faint of heart as it maty contain feet, snouts,ears and what ever else falls into the pot! I love it, I’m addicted to it. I fear my heart may soon stop because I consume so much of it.

Next on the list is what Lithuanian Americans call Potato Kugelis. My Wife’s mother is from the Varenos Region. She prepares this dish the best in my opinion. Not in a casserole pan like in the U.S.  Her method is to collect and dry very large cabbage leaves. She lines the bottom of a baking sheet with them and covers them with a thin layer of grated potatoes and small pieces of renedered pork. Slow cooked over coals. It’s Lithuanian ‘Soul Food’

Kinzulis also is high on my list. Kinzulis as I have had it, is a round, grapefruit sized dry sausage with a unique flavor. Another heart stopper!. In a land of abundant varieties of dry sausages it remains number one in my mind.

Can’t forget the breads either. My favorite is Bociu Duona. A regional specialty black bread that has an aroma and flavor that can only be compared to a relgious experience.

None of that found here. I guess it will be Italian Sausage sandwiches for me tonight.

Oh! …the agony!

Ever tried home-made Gira?

O.K. I’m certain that if you’ve bothered to visit this page then you already know what “Gira” is. For those who aren’t closely connected to the “Lithuanian” scene …It’s a simple beverage. To some it may sound a little unpalatable but it’s worth trying if you ever have the opportunity.

Gira is basically nothing more than a fermentation of toasted black bread and sugar. The mass produced versions are all sub standard as far as I’m conscerned. (Russians call it KVASS) If you have a chance to sample the ‘real thing’ you wont be disappointed. My father-in-law makes an awsome brew! Because it’s fermented it does contain alchohol. The amount depends on how much sugar is added in the process. Some people screw it up by adding herbs or spices. The truth is, the basic is the best.

I don’t know how to describe the flavor. A crude attempt would be to compair it to a mild form of ‘hard cider’. It takes on more of a fruit flavor as opposed to the bread that is it’s primary ingredient.

I’ve been to a few Lithuanian gatherings here in the U.S. and have’nt yet found anything as good as is found in Lithuania. At one such event, everyone was comenting on how delicious the Gira was. When I tried it I had to struggle not to spit it out on the lawn! Who ever made it had added citrus…blahhh! So much for preserving tradition!