Traditional Recipes 2

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Chebureks are the fast food of Lithuania. You do not need cutlery to eat them, so it is a popularstreet food and snack in markets and cafeterias,.DOUGH• 1lt warm water• 200gr butter• 2 eggs• 2kg flour• 2 teaspoons ofsaltFILLING• 1kg minced pork• 500mlbuttermilk• 1 onion• 1 tablespoon ofsalt• a pinch ofground pepperDOUGH• Beat the eggs in a deep bowl and pour in the melted and cooleddown butter. Add salt and water and mix all the ingredients.• Work the dough until it holds together and knead it until smooth.• Put the dough in a plastic bag and keep it in the refrigeratorovernight.FILLING• Mix the minced pork with the finely chopped onion, salt, pepper andbuttermilk.• Leave it in the refrigerator overnight.ASSEMBLY• Sprinkle flour on a kitchen table, roll out a thin sheet of dough(about 2 millimetres thick) and cut out circles.• Place a tablespoon of the filling inside each circle, fold the circle inhalf and press the edges to seal. Make sure there are no cracks andtears in the dough to prevent any leakage.• Fry the chebureks in preheated oil, turning them once, until goldenon both sides.9
Lithuania is abundant in forests, so naturally lots of mushrooms grow there. Traditions ofmushroom foraging go back hundreds of years. Cooking methods range from frying, boiling, evenstuffing mushrooms in buns or making them into a soup! This light-fried mushroom recipe is theeasiest and most delicious way to enjoy freshly chanterelles.• 300gr cleaned andsliced chanterellemushrooms• 2 pealed onions• 2 cloves of garlic• 50gr butter• a pinch of salt andpepper• a bunch of dill• Melt butter in a frying pan over medium to high heat.• Add the thoroughly cleaned and washed mushrooms, slicedonions and garlic.• Cook until the onion and garlic are fragrant. Stir in the salt andpepper, and fry for 10-15 minutes, or until the excessive moistureevaporates.CULTURAL HERITAGE:CHERISHING THE PAST,BUILDING THE FUTURE• Season with chopped dill.• Serve with boiled potatoes or a slice of whole-wheat bread.10
Page 1: TRADITIONALRECIPESCULTURAL HERITAGE
Page 4 and 5: A simple yet adventurous dishthat d
Page 6 and 7: Nobody loves seafood more than isla
Page 8 and 9: These ‘bigoli’ look like thick
Page 10 and 11: Risi e bisi (rice and peas) is one
Page 14 and 15: Cold pink soup is the most beloved
Page 16 and 17: Ciorba de Perișoare is one of the
Page 18 and 19: Tasty, consistent and light - this
Page 20 and 21: The first versions of this omelette
Page 22 and 23: Pumpkin frittersare the traditional
Page 26: DISCOVER MORE ABOUT THE PROJECT:

Traditional Recipes 2

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