Lithuanian food includes barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products. Cepelinai (zeppelins) is a potato-based dumpling dish characteristic of Lithuanian cuisine.
Due to a combined, traditionally Lithuanians, Poles, and Ashkenazi Jews share many dishes and beverages and so there are close similarities Lithuanian, Litvak, and Polish versions of dumplings (koldūnai, kreplach or pierogi), doughnuts spurgos or (pączki ), and blynai crepes (blintzes).
Prussia (Germany) has influenced Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (kugelis or kugel) and potato sausages (vėdarai), as well as the baroque tree cake known as Šakotis. The most exotic of all the influences is Eastern (Karaite) cuisine, and the dishes kibinai and čeburekai are popular in Lithuania.
The dish "Torte Napoleon" was introduced by the French during Napoleon's passage through there country in the 19th century.
The Soviet occupation badly damaged Lithuanian cuisine since they tried to ban. Its people living aboard and those in other Soviet republics were allowed to maintain their own small garden plots planted with traditional food stuffs, which were lovingly tended. After the restoration of independence in 1990, traditional cuisine became one of the ways to celebrate Lithuanian identity and history.
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.
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.