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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.
Much more traditional and common are lake fish, notably zander, cooked in a wide variety of ways, and carp (especially the famous stuffed carp, the gefilte fish of Jewish cuisine). Eels, smoked or stuffed, are the specialty of the lake country in the northwestern part of Belarus, adjacent to Latvia and Lithuania.
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
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.
Lamb or beef: Food energy (per serving) 283 ... Lithuania, Latvia, Estonia, Ukraine, Russia, Eastern Europe, [1] [3] as well as in Turkey, [4] Greece and Romania. ...
The meal is traditionally prepared by boiling the beef in broth and then mincing it with the beetroot, onions, boiled potatoes and herring (some recipes use ham). Finally the base is fried in lard, condiments as nutmeg, pepper, coriander, or allspice are added. [3] [4] The dish is similar to the British hash. Countless variations of the dish exist.
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]
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.