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Baltic food

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LithuaniaEdit

Lithuanian food includes barley, potatoes, rye, beets, greens, berries, dairy products-and mushrooms are locally grown. Cepelinai (zeppelins) is a characteristic potato-based dumpling .

Traditionally, Lithuanians, Poles, and Ashkenazi Jews share many dishes such as dumplings, Koldūn, kreplach or pierogis, doughnuts ,spurgos and crepes like blintzes.

Germany has also influenced Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (kugelis and potato sausages (vėdarai), as well as the baroque tree cake known as Šakotis. The more exotic of all the influences is probably Turkish with more tasty additions like nutmeg,black pepper and the dishes kibinai and čeburekai

The dish "Torte Napoleon" was introduced by the French during Napoleon's passage through the country in the 19th century.

The Soviet occupation allowed the populace to maintain their own small garden plots which were well tended to supplant the family table .After the restoration of independence in 1990, traditional cuisine became one of the ways to celebrate Lithuanian identity and history.

LatviaEdit

Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the east coast of the Baltic Sea.

Mushrooms, potatoes, wheat, barley, cabbage, onions, eggs and pork are common in Latvian meals. Latvian food is generally quite fatty, but uses few spices.

Caraway cheese is traditionally served on the Latvian festival of Jāņi and Sorrel soup and kefir are common dishs.

EstoniaEdit

Fish, dairy goods and bread are commonplace.

The foodstuff called Kama (in Estonian) or talkkuna (in Finnish) is traditional and much loved Estonian and Finnish finely milled flour mixture. The kama or talkkuna powder is a mixture of roasted barley, rye, oat and pea flour and sometimeskibbled black beans to. It started out in earlier times as a non-perishable and, easy to carry food that could be quickly made into a filling snack by rolling it into butter or lard that didn't require baking, as it was already roasted. It now is mostly enjoyed for breakfast mixed with milk, buttermilk or kefir as mush and in some desserts.

Sautéed sauerkraut is commonplace and was brought to Estonia by the Prussian (German) settlers over the years.

IngriaEdit

VepsiaEdit

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