Cepelinai
Cepelinai[1] (lit. "zeppelins"; singular: cepelinas) or didžkukuliai are dumplings made from grated and riced potatoes and stuffed with ground meat or dry curd cheese or mushrooms. It has been described as a national dish of Lithuania,[2][3] and is typically served as a main dish.[1]
 Cepelinai served with sour cream sauce and bacon bits | |
| Alternative names | Didžkukuliai |
|---|---|
| Type | Dumpling |
| Place of origin | Lithuania |
| Main ingredients | Potatoes, ground meat or dry cottage cheese (curd) or mushrooms |
So named because their shape resembles that of a Zeppelin airship,[1] cepelinai are typically around 10–20 cm long, although the size depends on where they are made: in the western counties of Lithuania cepelinai are made bigger than in the east. In Samogitia cepelinai are called cepelinā.
After boiling, the cepelinai are often served with sour cream sauce and bacon bits[1] or pork rinds.
In the Suwałki Region, on the territories of the former Grand Duchy of Lithuania it is known as kartacz. It is a part of the cuisine of Podlachia.
Similar dishes include Polish pyzy, Swedish kroppkaka, Acadian poutine râpée, Norwegian raspeball, German Kartoffelklöße and Italian canederli.
Cepelinai with ground meat cut open
Large cepelinas served with spirgai
References
- Jacob, J.; Ashkenazi, M. (2014). The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition [4 Volumes]: The Greatest Recipes from Around the Globe. ABC-CLIO. pp. 793–794. ISBN 978-1-61069-469-8. Retrieved November 5, 2016.
- Albala, K. (2011). Food Cultures of the World Encyclopedia. Food Cultures of the World Encyclopedia. Greenwood. p. 3-PA226. ISBN 978-0-313-37626-9. Retrieved November 5, 2016.
- McLachlan, G. (2008). Lithuania. Bradt Guides. Bradt Travel Guides. p. 61. ISBN 978-1-84162-228-6. Retrieved November 5, 2016.