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Suktiniai (beef birds) – beef or pork is pounded until very thin, filled and rolled up, and braised. An example of this is zrazai, which are Lithuanian beef rolls. [25] See image at right. Švilpikai – an oven-baked potato snaps. Šiupinys (Hodge-Podge) – a stew made from a variety of ingredients – groats, peas, beans, potatoes, meat ...
Zrazy (Polish: zrazy, Lithuanian: zrazai or mušti suktinukai) [1] is a meat roulade dish popular in Poland (Silesian rouladen), western Belarus and Lithuania. [2] Its origin can be traced back to the times of the Polish–Lithuanian Commonwealth. [3]
1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2. Roast for 1 1/2 hours for medium-rare or until desired doneness. Remove the beef from the pan. Let the beef stand for 15 minutes before slicing. 3. Add the oil to the roasting pan and heat over medium heat.
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]
There are also vegetarian kishke recipes. [10] [11] [12] The stuffed sausage is usually placed on top of the assembled cholent and cooked overnight in the same pot. Alternatively it can be cooked in salted water with vegetable oil added or baked in a dish, and served separately with flour-thickened gravy made from the cooking liquids. [7] [13]
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.
In 1997, the first Čili Pica restaurant was opened on Konstitucijos Avenue in Vilnius, Lithuania. From 1999 onwards the company, renamed UAB Čilija, began to diversify, adding bistros in 2000, traditional Lithuanian-style restaurants in 2002, Chinese restaurants in 2003, coffee shops in 2004 and drive-ins in 2006. [2]
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