Latvia
Ask what Latvia eats and the answer starts with this: rye, dairy, and smoked fish define seasonal Baltic cooking, with grey peas and midsummer cheese. Look for Grey peas with bacon (marbled grey peas stewed with smoked bacon and onion; national dish), Rye bread (sweet-sour dark rye loaf at the heart of Latvian identity) and Jāņu siers (caraway-flecked curd cheese wheel for Midsummer Jāņi). Latvia’s national dish, eaten at Christmas, when custom holds that every pea must be finished or the year will bring tears. This atlas has 33 Latvia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Ķiploku grauzdiņi
Fried strips of dark rye bread rubbed with garlic, served with cheese sauce. Ready in 15 minutes prep and 20…
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Kliņģeris
Large saffron and raisin pretzel-shaped sweet bread carried in for birthdays. Ready in 45 minutes prep and 35 minutes cooking.…
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Kvass
Fermented rye bread drink once sold from street tanks. Ready in 20 min prep and 30 min cooking. About 4…
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Maizes zupa
Sweet rye-bread soup with dried fruits, whipped cream. Ready in 20 minutes prep and 40 minutes cooking. Serves 6. A…
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Marinētas sēnes
Boletus and chanterelles preserved in vinegar with onion and pepper. Ready in 40 min prep and 30 min cooking. Fills…
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Nēģi
Grilled lamprey served cold in jelly or hot with bread. Ready in 40 min prep and 40 min cooking. 6…
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Pīrāgi
Crescent yeast buns stuffed with smoked bacon and onion. Ready in 1 hour prep and 20 minutes cooking. About 30…
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Piparkūkas
Very thin snapping spiced biscuits baked all through Advent. Ready in 40 minutes prep and 8 minutes cooking. About 100…
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Potato pancakes
Crisp grated-potato pancakes with sour cream. Ready in 20 min prep and 25 min cooking. 12 pancakes. A main recipe…