Commonly known in Latvia as “Viltotais zaķis” (literally False hare, also known as Falscher Hase), and everywhere else in the world as a meatloaf, it is...
Snapshots. Latvija 2015
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Pickled cucumbers
I once wrote that Latvians would pickle, marinate or otherwise preserve anything that grows (or breathes). While summer is in full bloom and gardens and markets...
Tomato salad
Tomato salad, especially when made with homegrown heirloom tomatoes, is one of my favourite summer comfort foods; it is unpretentious, yet satisfying. The best part always...
Buberts
Buberts may not be uniquely Latvian, but it it is one of the desserts that many remember from their childhood. If the cookbooks and internet can...
Rye Bread
Rye bread (rupjmaize, rudzu maize) always has been a staple of Latvian diet. Traditionally, Latvians ate whatever was available during the season – cereals, legumes and...
Yeast pancakes
Yeast pancakes with mixed berry jam and sour cream used to be (and probably still are) dessert staple in Latvian schools. They are more time consuming...
Milk vegetable soup
Milk vegetable soup (piena dārzeņu zupa) is a must have for summer when carrots, potatoes, peas and cabbage are just coming in season. But really, it...
Fish in Carrot and Tomato Sauce
Recently I got an email from Lidija in Sydney. She wrote that growing up as a kid and teenager she would have a particular fish and...
Cured salmon
Salt-cured salmon (mazsālīts lasis) has been a delicacy for a while – it was served to upper classes and was highly regarded in the Late Middle...
Cabbage Rolls
Cabbage rolls (kāpostu tīteņi) is one of those dishes that many like to eat but deem to challenging to make. Not so long ago I belonged...
Beef turnovers
Beef turnovers (buljona pīrādziņi, literally “broth pies”) are distant cousins of popular bacon pies (pīrāgi); they are more delicate and slightly more time consuming. Nevertheless, they...