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Senieji lietuviški receptai (Old Lithuanian Recipes). Vilnius: Vilniaus universiteto leidykla, 2020, ISBN 978-609-07-0433-2; Rimvydas Laužikas, Antanas Astrauskas. How the future king of England ate peacock in Vilnius: the shared cultural, political and culinary history of Britain and Lithuania. Vilnius: Lietuvos kultūros institutas, 2018.
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Lithuanian Tatars have preserved their food traditions. The most famous Tatar dish in Lithuania and beyond is a hundred layer cake with poppy filling “Šimtalapis”. There are also well-known Lithuanian Tatar dumplings with mutton and beef, pumpkin pie with meat (traditionally with geese), ceremonial round scones - jama - and sweet halwa. [13]
Stir the cornstarch, consommé and water in a small bowl until the mixture is smooth. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
Lithuania has the most homogeneous population in the Baltic states.In the 2001 census, 83.45% of the population identified themselves as ethnic Lithuanians, 6.74% as Poles, 6.31% as Russians, 1.23% as Belarusians, and 2.27% as members of other ethnic groups. [1]
Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia Sukiyaki Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava A small steak and kidney pudding, served with mashed potatoes and other vegetables Nikujaga, a Japanese ...
Kalduny or kolduny (Belarusian: калдуны́, Polish: kołduny, Lithuanian: koldūnai) are dumplings stuffed with meat, mushrooms or other ingredients, made in Belarusian, Lithuanian, and Polish cuisines, akin to the Polish pierogi, Russian pelmeni [1] and the Ukrainian varenyky.
A fragrant rice dish that consists of – but is not limited to – steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried stew commonly made with firm tofu, tempeh, and long beans) urap, bergedel, and serunding.