A few more favorites

Let’s Cook Lithuanian
with Dana Siliūnas

Many readers are familiar with some of the better-known Lithuanian delicacies, such as kugelis, cepelinai, and koldūnai. In Lithuania these dishes are also known by other names (bulvių plokštainis, didžkukuliai, and virtiniai.) But there are other favorite dishes, perhaps less known or popular, but just as delicious.


1 pkg. dry active yeast
1 cup lukewarm milk
2 Tbsps. sugar
1 tsp. salt
3 cups all-purpose flower
3 egg yolks
8 Tbsps. (one stick) unsalted butter or margarine
1 lb. lean bacon, finely cut up
1 cup onion, finely chopped
1 egg yolk mixed with 1 Tbsp. of cream

Fry bacon and onion in large frying pan. When bacon is crisp and onions are light golden brown, drain on absorbent paper towel. Discard fat. Set bacon and onions aside.

Sprinkle yeast into ½ cup of luke- warm milk, add sugar and salt. Stir until thoroughly dissolved. Place mixture in a draft-free place until bubbles and doubles in volume. Pour flour into mixing bowl. Add yeast mixture, egg yolks, ½ cup of milk and 8 Tbsps. of softened butter or marga- rine. Beat well. Cover bowl with wet towel. Let rise for an hour. Dough will double. Punch down and let rise another 45 mins. Divide dough in half. On a lightly floured surface, roll each half into a circle 1 / 8 -in. thick. Cut out about 18 rounds of dough with a round cookie cutter. Place a teaspoon of bacon mixture in center of each round; fold sides of circle, making neat egg-shaped packages. Set buns, seam side down on cookie sheet 1 inch apart. Roll and fill remaining dough the same way. Place cookie sheets in warm place and let rise for 20-30 mins. Buns will double in size. Bake in preheated 375 ° oven for 10 mins. Coat each bun with egg yolk- cream mixture. Bake for another 10 mins. or until golden brown. Buns are best served hot, but are also tasty when cool. Makes about 38 buns.

Košeliena / Šaltiena

2 quartered pig’s feet
2 quarts water
1 large onion, chopped
2 carrots, chopped
1 bay leaf
3 peppercorns
1 tsp. salt
Wash pig’s feet and place in a large pot with all other ingredients. Bring to boil, then simmer slowly about 2-3 hours or until meat separates from bones. Liquid should be reduced to about ½ of original quantity. Strain liquid into a large bowl or mold. Separate and discard bones. Cut meat into small pieces, add to liquid. Refrigerate until congealed. Remove fat from surface. Invert onto serving plate. Slice and serve cold with wedges of lemon or with prepared horseradish or mustard.


1 large head of green cabbage
1 large onion, chopped
1 lb. ground meat (mix pork, veal and beef)
1 egg
6 oz. rice, uncooked
½ tsp. salt
¼ tsp. pepper Sauce
½ cup chicken broth
1 (14-oz) can stewed tomatoes
2 Tbsps. tomato paste
4 Tbsps. parsley, chopped
Pinch sugar
Salt and pepper to taste
Remove core from cabbage. Place whole head of cabbage in a large pot filled with boiling water. Cover; cook 15 minutes. Carefully lift out and remove softened outer leaves. Return to boiling water until all leaves have softened and are easily pulled apart. Trim thick center spines from large leaves. Set aside. In large bowl, mix together meat, onions, egg, rice, salt and pepper. Place several tablespoons of meat filling on each cabbage leaf. Fold the sides of the leaf around the filling and roll up the leaves from the thick end to the thin end. Fasten securely with wooden toothpick. Place each roll seam side down in a large roaster or Dutch oven. Combine sauce ingredients and pour over cabbage rolls. Cover and simmer about 1 hour in a 325 ° oven, turning cabbage rolls occasionally. Serve with boiled potatoes, sour cream and dill pickles.

Bulviniai blynai

4 large potatoes, peeled and grated
4 egg whites, whipped
4 Tbsps. fine cracker crumbs
½ tsp. salt
¼ tsp. baking powder
2 Tbsps. hot milk
Oil for frying
After potatoes are grated, pour mixture into large strainer to reduce liquid. Mix all ingredients together, adding 2 Tbsps. of hot milk. Fry in oil until one side is browned. Turn over and brown the other side, adding more oil if needed. Place on paper towel to eliminate excess oil. May be served with sour cream or applesauce.