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(From the “Lithuianian Traditional Foods”. Compiled by Birute Imbrasiene Edited and translated by Giedre Ambrozaitiene)


Plateliai sausages


Juoda rugine duona]
3 k (6 lbs) coarsely ground rye flour; 1 l (1 quart) water; starter, salt.
1/2 k (1 lb) rye flour
50 g (2 oz) fresh yeast
1 l (1 quart) warm water
Starter is used to leaven black rye bread. Starter is usually a leftover of dough from the last bread baking. Just before baking, the saved piece of dough is dissolved in warm water and is added to the newly mixed dough. Should there be no starter a new starter is prepared before mixing new dough. Mix all starter ingredients, keep in a warm spot to ensure maximum fermentation. This starter should be ready in 24 hours. Starter gives bread an agreeable, pleasant sour taste. Every starter has its own particular taste. Some homemakers add sour milk in place of water. To make dough, heat water to 100-110F/40-45C, pour half of the flour, starter and mix well. Sprinkle dough with flour and set in a warm spot to ferment. During fermentation the volume of dough will almost triple. Fermentation is complete after about 14 hours. Then beat dough, add remaining flour, salt and knead well. Smooth top of dough, dampen with wet hands, cover and set in warm spot to rise for about 3 hours.
Prepare baking pans by lining them with maple or cabbage leaves or dust 
with flour. Form oblong loaves, smooth tops with damp hands. Bake in preheated oven at 400F/200C, for about 2-3 hours. Bread is done when it gives off a solid sound. Dampen tops of loaves with cold water, cover loaves with a light linen cloth and let cool at room temperature. Do not place freshly baked loaves in a cold place for that will cause the crust to separate. Black rye bread remains fresh for up to 2 weeks when refrigerated.


Raugintu kopustu sriuba 
1/2 k (1 lb) meat, pork or beef; 1 carrot, grated; 1 onion, quartered; 4 peppercorns 
2 bay leaves; salt to taste. 
Cut meat into medium pieces, cover with cold water and bring to a boil, remove scum. Add sauerkraut and onion. Cook for about 1 hour, then add peppercorns, bay leaves, carrot and salt. Cook until carrots are soft, about 15 minutes. This soup is eaten with cold potatoes, cooked in their jackets or with black bread. 

Rugstyniu sriuba 
1/2 k (1 lb) beef shank; 200 g (3/4 cup) smoked ham or bacon; 1 onion, chopped 
1 carrot, sliced; 100 g (6 tablespoons) sour cream; 2 cups tightly packed, sorrel leaves; salt to taste. 
Prepare stock with meats and aromatic vegetables. Stem sorrel and add to strained stock. Bring to a boil and simmer for 5 minutes. Whiten soup with sour cream, heat for several minutes, but do not boil. Sorrel soup is eaten hot with cooked or baked potatoes. 

Bulviu kukuliuku sriuba 
1 k (2 lbs) raw potatoes, peeled and grated; 3 cooked potatoes, riced; 1 l (8 cups) milk; 1 l (8 cups) water; salt to taste. Place grated potatoes into a linen cloth and squeeze out all liquid. Let potato liquid rest until starch has settled. Pour off liquid and mix grated raw potatoes with starch, add riced potatoes, a pinch of salt and 
knead until a dough like mass is formed. Form little round dumplings, drop dumplings into boiling, salted water, cook for about 15-20 minutes. When dumplings are done add milk and bring to a gentle boil. Serve for supper. 

Herring onion soup HERRING ONION SOUP 
Svogunu sriuba su silke (cibulyne) 
1 whole herring; 3 onions, finely chopped; 3 potatoes, cooked in their jackets, peeled 
1 l (8 cups) boiled water; 1/2 l (4 cups) fermented beet juice; 1/2 teaspoon pepper 
salt to taste. 
Clean herring, wrap in parchment paper and bake in hot coals for about 15 minutes. When herring is done, remove bones, process together with potatoes in food processor. Cover herring-potato mixture with chilled, boiled water, add chopped onions, salt and pepper. Mix well. Cibulyne; is eaten with hot potatoes.

2 cooked red beets, peeled and coarsely grated; 2 fresh cucumbers, finely cut; 2 hard boiled eggs; 100 g (6 tablespoons) sour cream; 1 l (4 cups) sour milk or butter milk; cup boiled water; 8 sprigs fresh dill, finely chopped; 1 cup scallion greens, finely hopped; salt to taste. Crush egg yolks with scallion greens and salt. Add cucumber, finely chopped egg whites, sour cream, sour milk or butter milk, beets and 1 cup of boiled but chilled water. Mix well. Serve in individual bowls sprinkled with dill, with hot potatoes.


Kiaules kojos troskintos su kopustais 
2 pork feet, cut in half, lengthwise; 1 l (4 cups) sauerkraut; 100 g (6 tablespoons) fat, butter or vegetable oil bay leaves; salt and pepper to taste. 
Place pork feet into cooking pot, add fat, cover with sauerkraut, pour 2 cups water. over and simmer. When meat is soft, add bay leaves, salt and pepper, simmer for another 15 minutes. Serve covered with stewed sauerkraut and hot potatoes. 

Pork snout, cut in half, lengthwise; 1 pork foot, cut lengthwise; 1 pork tail; 1 cup barley; 1 cup dried peas, soaked; 1 cup dried navy beans, soaked; 3 potatoes, peeled and diced; 3 onions, chopped; 3 bay leaves; 10 peppercorns; salt to taste.
Place all meats into cooking pot, cover with water and cook on low heat 
until meat is soft. Add salt and cook for another 15 minutes. Remove meats 
from cooking liquid, there should be about 3 l (12 cups) of cooking liquid. Cook soaked legumes and barley in meat cooking liquid. When legumes and grain are done, add potatoes and cook until potatoes are soft and all cooking liquid has evaporated. Pour hodgepodge into a deep bowl, make hole in the center and place all cooked meat in it. This is a favorite holiday dish. 

Kepta kiskiena 
1 k (2 lbs) rabbit meat, cut into medium pieces; 200 g (3/4 cup) bacon, sliced 
50 g (4 tablespoons) butter; 1/2 cup bread crumbs; 1 cup sour cream 
2 tablespoons vegetable oil seasonings, pepper, 10 juniper berries, 1 teaspoon caraway seed, salt. 
4 cups water; 1 cup vinegar; 1 teaspoon sugar; bay leaves, salt and pepper to taste. 
Cook marinade, cool and soak rabbit pieces 24-48 hours, refrigerate. Remove rabbit rom marinade, blot dry, lard pieces with bacon slices, rub pieces with oil and ground seasonings. Layer remaining bacon on bottom of roaster, place rabbit pieces on top, pour 1/2 cup of marinade and bake in preheated oven at 350F/180C, basting with pan juices until rabbit is soft. Serve baked rabbit pieces covered with bread crumbs and sprinkled with melted butter. A sauce made with pan juices and sour cream is served 
together and mashed potatoes and stewed beets. 

Troskinta laukine antis 
1 wild duck; 300 g (9 oz) fresh pork side, cut into medium pieces; 
2 tablespoons butter; 1 carrot, sliced; 1 parsnip, sliced powdered bay leaf to taste 
salt and pepper to taste; 1 l (4 cups) butter milk or strongly acidulated water. 
Soak dressed goose in butter milk or acidulated water for 5 hours. Remove goose from soaking, blot dry, cut into pieces and brown in butter. Cover bottom of roaster with pieces of pork side, add goose pieces, carrot and parsnip, powdered seasonings. Pour 1/2 cup water and braise in a preheated oven at 350F/180C, until meat is tender. Season with salt at end of braising. Serve hot or cold with baked sour apples and lingonberry sauce. 


Silke grietines padaze
3 whole herring or 6 herring fillets 1 cup sour cream; 1 onion, finely chopped
scallions or chives, finely chopped parsley sprigs
1 hard boiled egg, finely chopped If using whole, salted herring, soak in cold water, skin and bone. Cut herring into bite size pieces and cover with sour cream. Sprinkle with onion, scallions or chives. Garnish with parsley and chopped egg. This is eaten as a snack or a light meal with hot, cooked potatoes in their skins/jackets.

Silke su spirgyne
8 herring fillets; 3 onions, sliced; 1 cup hemp seed; 2 tablespoons vegetable oil salt to taste. 
Cut herring fillets into small pieces and place on a serving platter. Fry 2 sliced onions in hot oil, add pepper. Cool and pour over herring pieces. Fry hemp seed together with 1 finely chopped onion and salt until hemp seed are crisp. Then pour hemp seed mixture into mortar and grind to a fine powder, and pour over herring.
This herring is eaten as a snack or light meal with bread or with hot potatoes, cooked in their jackets.

Silkes tesloje

6 whole herring, 100 g (6 tablespoons) butter; 2 eggs, 2 tablespoons flour; 1 tablespoon sour cream.
Soak herring, skin, bone and fillet. Beat egg yolks with sour cream, add to flour and mix well. Beat egg whites and fold into dough. Dip herring fillets in dough and fry in hot butter, on both sides. Serve hot with baked potatoes.

Silkes su grybais
12 herring fillets; 3 onions, finely chopped 5 tablespoons vegetable oil
3 tablespoons sour cream; 6 dried mushrooms sugar and pepper to taste
Soak dried mushrooms in hot water for 3 hours, cook and cut into thin strips. Fry onions add mushrooms, pinch of pepper and sugar and cook on low heat for 5-10 minutes. Spoon mushroom-onion mixture over each fillet, roll fillets and place side by side on serving platter. Cover herring rolls with sour cream. This is eaten as a snack or a light meal with bread or hot potatoes.


Sour cream butterSOUR CREAM BUTTER
1 l (4 cups) sour cream; 1 tablespoon butter; 
1/2 cup caraway seed salt to taste.
Float an earthenware bowl in a hot water bath, add butter and 1 tablespoon 
of sour cream at a time. Blend with wooden spoon until all sour cream has 
been added and a white, solid mass is formed. Then add caraway seed and a 
pinch of salt. Blend the last 2 ingredients well. Place kastinis into 
small bowls and refrigerate 2-3 hours. 
Kastinys is somewhat salty, with a delicate sourness. Its taste depends on 
the seasonings used. Samogitian cooks use a variety of seasonings, mint, 
allspice, garlic, poppy seed and onion greens. 
Sour cream butter is served with hot boiled potatoes, black bread and 

Varske su cesnaku
200 g (3/4 cup) dry cottage cheese; 1/2 cup sour cream; 2 garlic cloves, minced
salt to taste.
Add garlic and salt to cottage cheese and blend well. Add sour cream and 
mix well. This is eaten with hot potatoes as an afternoon snack or for supper.

Kiausinyje apkeptas suris
200 g (6 oz) curd cheese, thinly sliced; 1 egg, beaten with a pinch of salt; 100 g (6 tablespoons) butter.
Soak cheese slices in egg and fry in hot butter until both sides are 
nicely browned. This makes a good breakfast.


Neluptos virtos bulves 

1 k (2 lbs) well scrubbed potatoes; 1 tablespoon caraway seed; 1 teaspoon sugar; 1 teaspoon salt; fresh or dried dill to taste. 
Bring a pot of water to a boil and add potatoes with all the seasonings. Cover and cook until potatoes are done. Drain potatoes and return to the stove until potatoes are dry. Cooked potatoes in their jackets can be the main course when served with different sauces, or as an accompaniment to a main course. 

Keptos bulves 
10 potatoes, peeled; vegetable oil; caraway seed; salt to taste .
Cut peeled potatoes in half, soak them in oil. Place oiled potatoes into 
baking dish, sprinkle with salt and caraway seed and bake in preheated 
oven at 350 F/180 C, until done and nicely browned. 
These potatoes are eaten with sour milk or yogurt for supper or served 
with hot entrees. 

Bulves su kanapemis 
10 potatoes, peeled; 1 cup hemp seed; 1 onion, finely chopped; 2 tablespoons vegetable oil; salt and freshly ground pepper to taste. 
Cook potatoes in salted water. Saute hemp seed in skillet until crisp, then grind or rocess in food processor. Return hemp powder to skillet, saute in oil with onion, salt and pepper. Pour the hemp mixture over boiled potatoes and shake well. Such potatoes are eaten in Samogitia.

1 k (2 lbs) potatoes, peeled; 1 cup milk; 2 eggs, beaten; 2 onions, finely chopped; salt to taste; butter or oil for frying onion. 
Grate potatoes, remove some of the potato juice, tilt the bowl and spoon off the collected juice. Bring milk to a boil and pour over the grated potatoes. This is done to disperse potato starch through the grated potatoes. Fry onion and mix into potatoes, add eggs and salt and mix well. Pour the mixture into a medium depth, greased baking dish and bake in a preheated oven at 350F/180C, until the top is well browned. Cut into squares and serve with bacon fried with onions and sour cream. 

Seasoned salts served with boiled potatoes SEASONED SALTS SERVED WITH BOILED POTATOES 
1 cup flax seed; 1 onion, finely chopped; salt to taste. 
Fry flax seed in a greaseless skillet. A cast iron skillet is preferable. Process fried seed in a food processor, add onion and salt. Process again. 


1 cup hemp seeds; 1 onion, finely chopped; salt to taste. 
Fry hemp seeds together with onion and salt. When seeds and onion are 
gently browned, grind or process to a fine meal, using a mortar and pestle 
or a food processor. 

Didzkukuliai (cepelinai) 

1 k (2 lbs) raw potatoes, peeled and grated; 4 cooked potatoes; salt to taste. 
Put raw potato gratings in a double cheese cloth and squeeze dry. Save the potato liquid, let potato starch settle at the bottom, decant potato liquid and mix starch with dry potato gratings. Rice boiled potatoes and add to raw grated potatoes, salt and blend well. Take about 1/2 cup of potato mixture and flatten, making a round form. Place a spoonful of filling in the center of the round, fold over, seal seam, make an oblong shape. Put zeppelins into boiling water and cook for about 30 minutes, 
stirring gently. Zeppelins are a rather recent Lithuanian tradition. They were begun in the middle of the twentieth century but their fame spread all throughout the country. Zeppelins are very filling and for this reason they are eaten during days of hard work,especially during harvest time. The variety of fillings used makes OzeppelinsŐ adaptable to different times of the year. 

300 g (9 oz) ground meat, pork or beef, or a mixture of both 
1 onion, finely chopped; 1 teaspoon marjoram. 
Pork is the traditional meat filling for zeppelins, rather fat, cut from the shoulder. A mixture of pork and fat is also used. Fry onion and add to ground meat. Season with salt, pepper and marjoram. Blend well. Meat filled zeppelins are served with fried bacon bits or with melted butter and sour cream. 

300 g (9 oz) smoked ham; 1 onion, finely chopped; 1 egg, beaten pepper to taste. 
Soak ham, then place in hot water and boil until done. Cut cooked ham into fine pieces, add onion, egg and pepper. Mix well. Ham filled zeppelins are served with melted butter and sour cream.

Bulviniai blynai su prieskoniais 
1 k (2 lbs) potatoes, peeled and grated; 2 onions, grated; 2 eggs, beaten; 2 tablespoons flour; salt and pepper to taste; fat for frying. 
Mix grated potatoes with grated onion, add flour, salt, pepper and eggs. 
Blend all ingredients. Drop by spoonfuls into hot fat and fry on both 
sides until crisp. Serve with sour cream, butter. The Samogitians eat seasoned pancakes with their special butter, kastinys.

Zemaitiski blynai su mesa 
6 cooked and riced potatoes; 2 eggs; 1 tablespoon potato starch; 200 g (3/4 cup) cooked pork, ground; 1 teaspoon caraway seed; 100 g (3 oz) bacon; 100 g (3 oz) sour cream; 1 onion, finely chopped; 3 tablespoons flour; 1/4 teaspoon pepper; pinch of salt fat for frying. 
Beat 1 egg with salt, potato starch and add to riced potatoes, mix well. Add caraway eed, salt, pepper and 1 beaten egg to ground meat, mix well. Make flat rounds, about doughnut size with potato mixture, place 1 tablespoon of meat mixture in the center, fold over, pinch edges, roll filled pancakes in flour and fry in hot oil, in a deep fryer. Fry both sides until crisp and nicely browned. These pancakes are a favorite for breakfast or lunch, served with fried bacon, onion or sour cream.

Samogitian pancakes SAMOGITIAN "ZEPPELINS" 
Zemaitiski cepelinai 
1 k (2 lbs) potatoes, cooked in their skins; 4 tablespoons flour; 2 eggs, beaten 
200 g (3/4 cup) smoked ham, finely chopped; salt to taste fat for frying. 
Peel and rice cooked potatoes, add flour, eggs and salt, blend well and knead to make a pliable dough. Make palm sized rounds from potato dough, place a tablespoon of chopped ham in the center, fold over and pinch edges. Deep fry in hot oil, until golden brown. This is a lunch dish, served with fried bacon and sour cream.

Kepiniai ir saldumynai

Pyragas su aguonomis
1 k (2 lbs) flour; 1 1/2 cup milk; 4 egg yolks; 1 whole egg; 50 g (2 oz) fresh yeast; 6 tablespoons sugar. 
300 g (10 oz) poppy seed; 150 g (5 oz) sugar 1 egg; 4 tablespoons finely chopped nuts, filberts or walnuts; 1 teaspoon vanilla extract 50 g (4 tablespoons) candied orange peel, finely chopped. 
Make dough with 1/3 flour, warm milk and yeast dissolved in sweetened warm 
milk. Blend all ingredients well, sprinkle top of dough with flour and let rest in a warm spot. 2 hours later, add remaining flour, salt and egg yolks beaten with sugar. Mix well, and knead dough until smooth and elastic. Let rest for a second rising. Blend poppy seeds to a paste in food processor or blender. Mix poppy seed with nuts, orange peel, egg beaten with sugar and vanilla. Mix all ingredients. 
Divide dough into two pieces. Roll out each piece on floured surface, spread filling evenly over each piece and roll up as for a jellyroll. Place each on a lightly greased baking sheet, let rest for another rising. Paint with egg wash and bake in preheated oven at 375F/190C, for about 45 minutes, until golden brown. Let cool covered with linen cloth, so that the cake does not dry out.

Pyrageliai su lasiniais
1/2 k (1 lb) flour; 1 cup milk; 4 teaspoons fresh yeast; 4 tablespoons butter; 2 teaspoons sugar; salt; 1 egg for egg wash 
250 g (1/2 lb) bacon, finely cubed ; 1 onion, finely chopped; 1 tablespoon butter; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; pinch of ground cloves.
Blend yeast with sugar, dissolve in warm milk, add half flour, mix well and let rise for 1 hour. Then add remaining flour, melted butter, salt and knead well. Set in warm spot to rise for another hour. To make filling fry onion in bu tter, add bacon cubes and spices. Mix all and heat only, do not fry. Roll out dough to 1/2 inch thickness, cut out 2 1/2 inch rounds, place 1 teaspoon filling, fold over and seal edges, place on baking sheet, let rise for 30 minutes. Brush with egg wash and bake in preheated oven at 350F/160C, until lightly browned, about 30 minutes. 
Bacon buns are eaten hot or cold.

1/2 k (1 lb) flour with a pinch of salt; 1/2 cup butter; 6 egg yolks; 2 whole eggs; 30 g (2 tablespoons) sugar; 1 cup sour cream; 30 g (1 oz) rum; 1 teaspoon vanilla extract; powdered sugar; oil for deep frying. 
Blend yolks and 2 whole eggs with sugar until thick and lemon colored. Sift flour into eggs, add sour cream, vanilla and rum. Mix well. Beat dough with rolling pin, folding dough inward, until dough shows blisters. The more air is incorporated into dough, the lighter the twigs. Let dough rest in refrigerator for a couple of hours. Roll out dough very thin, cut into strips, 10 cm/3 inches long and 2 cm/1 1/2 inches wide, cut a slit in center, pull one end through slit. Heat oil in deep pot or deep fryer, to keep oil from foaming add 2 pieces raw potato. When the twig is placed into hot oil and rises to surface fast, this means that oil is at right temperature. Fry until golden brown on both sides. Drain twigs on paper towels or brown paper and dust with powdered sugar while still hot.

1 k (2 lbs) flour; 2 cups milk; 100 g (3 oz) fresh yeast; 8 egg yolks; 1 cup sugar; 30 g (1 oz) rum; 1 teaspoon salt 2 teaspoons vanilla extract; 2 tablespoons sugar
powdered sugar; oil for deep frying Make dough with warm milk and one third of flour, add blended yeast with sugar, mix well. Cover and let rise for 1/2 hour. Beat egg yolks with salt, add to risen dough, mix well. Add melted butter, rum, vanilla and remaining flour. Mix well. Knead dough until it looses shine. Cover dough and let rise for 1 hour. Take walnut size pieces of dough and form round donuts, let rise. Heat oil, drop donuts and fry on both sides until golden brown, about 8 minutes for each side. Drain donuts on paper towels or brown paper, dust with powdered sugar while still warm. 

Vaisiai ir darzoves

Rauginti agurkai 
10 k (20 lbs) pickling size cucumbers; 5 garlic cloves; 10 horseradish leaves 
7 stalks of mature dill, with seeds 10 blackcurrant leaves 20 cherry leaves 
Use a crock or wide mouth glass jar, rinsed with boiling water. Place a layer of easonings in bottom of container, add a layer of cucumbers, continue layering until ontainer is full, end with layer of seasonings. Prepare brine solution, if pickles are for mmediate use, 2 or 3 days of fermentation, place 1 1/4 cup salt in 40 cups of water. hen pickling for winter use, add 4 cups of salt in same amount of water. Fill container with brine, weigh down with cover, keep in cool place, do not freeze. 

Burokeliai su silke 
2 cooked beets, peeled and coarsely grated; 2 onions, finely chopped; 1 cup sauerkraut juice; 1/2 k (1 lb) smoked herring, skinned and boned; 1/2 teaspoon sugar.
Cover grated beets with sauerkraut juice, sugar and onions. Cut smoked herring into small pieces and mix with beats. Blend well. This salad is served with black bread, fried in oil. 

Pupos ar zirniai prie alaus 
1 l (4 cups) favas or peas; 1/2 cup caraway seed; salt to taste. 
Soak favas or peas for 12 hours, then cook in well salted water. Water should cover legumes. When legumes are soft, drain, add caraway seed, shake well so that caraway covers all the legumes. Pour favas or peas into a bowl and serve along with beer.

12 garlic cloves, finely chopped; 1 cup cooked favas, shelled and cut into halves; 2 carrots, peeled and finely grated; 200 g (3/4 cup) sour cream salt to taste. 
Mix garlic, favas and carrots, add sour cream, pinch of salt and blend all ingredients. 
This is eaten with white or black bread. 

Rauginti kopustai 
10 k (20 lbs) cabbage; 1/2 k (1 lb) carrots, peeled and coarsely grated; 200 g (6 oz) salt; 1 cup caraway seed; 100 g (3 oz) sugar; 1/2 l (2 cups) cranberries. 
Use wood, glass or enameled container, rinsed with boiling water. Place several cabbage leaves at the bottom of container. Chop cabbage and mix with carrots, cranberries, caraway seed, salt and sugar. Add in layers of 20-25 cm/10 inches and tamp down each layer so that no air pockets remain. Fill container to about 10 cm/4 inches from top, cover with linen cloth, place cover and weigh it down. There has to be about 2-3 cm/1 inch of liquid above cover. Let ferment at 65F/16-20C. After 3 days, take off cover and with a wooden stick poke holes in the cabbage to let escape gas formed during fermentation. Five days later, clean cover, weigh down again and move container to a cold place. 
Some homemakers will place small, whole cabbage at the bottom of container. These fermented cabbage heads are used in salads or other dishes. Every homemaker has her own recipe for sauerkraut, the choice and quantity of seasonings varies. Most homemakers desirous of perfect, crisp sauerkraut make sure that the moon is in the right phase when preparing sauerkraut. 

Troskinti rauginti kopustai 
1/2 l (2 cups) sauerkraut; 200 g (6 oz) bacon, chopped; 1 onion, finely chopped. 
Fry bacon with onion, add to sauerkraut and simmer on low heat until sauerkraut has softened, about 30 minutes. Serve with hot potatoes and meat dishes. 

Obuoliu suris 
5 k (10 lbs) apples, peeled and thinly sliced; 1 1/2 k (3 lbs) sugar; 1/2 teaspoon ground cinnamon. 
Mix apples with sugar and let rest 48 hours, until juice is formed. Pour off juice into a preserving pot, cook on low heat until half juice has evaporated in cooking, and remaining juice darkens and thickens. Add 3/4 of apple slices and cook stirring constantly until apple mass is quite thick and no juice remains, about 1 hour. Add remaining apple slices, cinnamon and cook until last addition of apples is soft and light color, giving the cheese a marbled effect. Pour apple mass into a damp cheese bag, tie and place between two boards and weigh down for 2 days. Hang cheese in airy spot to dry. Store in a cool but dry place. 
This is a Lithuanian delicacy served with wine, coffee and tea. 

© Samogitian Cultural Association Editorial 
Board, 1998-2000
Page updated 2014.07.31 .
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