Search results
Results from the WOW.Com Content Network
Karelian pasties made in Vaivio, Liperi Karelian pasties, Karelian pies or Karelian pirogs (Karelian: kalitat, singular kalitta; Olonets Karelian: šipainiekku; Finnish: karjalanpiirakat, singular karjalanpiirakka [ˈkɑrjɑlɑnˌpiːrɑkːɑ]; [1] or Swedish: karelska piroger) are traditional Finnish pasties or pirogs originating from the region of Karelia.
The first course in traditional Estonian cuisine is based on cold dishes — a selection of pickles, meats and sausages (vorst) served with potato salad (kartulisalat), cottage cheese (kodujuust), or rosolje, an Estonian signature dish almost identical to Swedish sillsallad, based on beetroot, potatoes and herring. [3]
Mulgipuder is the only Estonian national food that is in the UNESCO List of the Intangible Cultural Heritage of Humanity [2]. Some claim that Mulgipuder is not in the older cookbooks. What makes this food unique to Estonia, is adding pearl barley to mashed potatoes. Many foods in Mulgimaa contain barley, as a lot of barley is grown there.
Hungarian boiled semolina dumplings used in a soup. Körözött Liptai túró: A spicy spread made from fresh white cheese mixed with sweet paprika and onions. Liptai túró: A spicy cheese spread with paprika, carraway, and onions. Libamájpástétom: A luxury food pâté made of the liver of a duck or goose that has been specially fattened ...
Egg butter (Finnish: munavoi, Estonian: munavõi, Norwegian: eggesmør) is a mixture of butter and chopped hard boiled eggs. It is a well known spread in Finnish cuisine and Estonian cuisine. In Finland, egg butter is typically spread over hot Karelian pasties.
Kama , talkkuna , tolokno, толокно , or talqan (in Turkic languages) is a traditional Estonian, Finnish, Russian, and Turkic finely milled flour mixture. The tolokno or talkkuna powder is a mixture of roasted barley, rye, oat and pea flour.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms.
Silesian cuisine; Swabian cuisine; Hungarian cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses and honey. Recipes are based on centuries-old traditions of spicing and preparation ...