Cepelinai
 Cepelinai served with sour cream sauce and bacon bits | |
| Type | Dumpling |
|---|---|
| Place of origin | Lithuania |
| Main ingredients | Potatoes, ground meat or dry cottage cheese (curd) or mushrooms |
Cepelinai[1] (lit. "zeppelins"; singular: cepelinas) are potato dumplings made from grated potatoes and stuffed with ground meat or dry curd cheese, or liver, or mushrooms. It has been described as a national dish of Lithuania,[2][3] and is typically served as a main dish.[1]
Originally called didžkukuliai, or dumb-bells, they were renamed rather modishly in honour of Count Ferdinand von Zeppelin, pioneer of the rigid airship, in 1900. Cepelinai shape resembles of a Zeppelin airship,.[1] Cepelinai are typically around 10–30 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.[citation needed] 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, Podlachia, Warmia and Masuria, it is known as kartacz (pol.: grapeshot). It is a part of the cuisine of north-eastern Poland.[citation needed] According to the official specification of registered Polish traditional products (Podlaskie Voivodeship), the finished noodle is oval in shape, round in cross-section and 10 to 12 cm long (kartacz) or 8 to 10 cm long (Sejny kartacz/cepelin). The dough is prepared from a paste made by combining grated raw potatoes with boiled potatoes or potato flour. Starch obtained from grinding raw potatoes is also added. Boiled potatoes and starch make up a proportionally small part of the ingredients for the dough. The potatoes are gray, light or dark in color - depending on the age of the potatoes. The gray color is due to the content of raw potatoes.
Similar dishes include Polish pyzy, Swedish kroppkaka, Acadian poutine râpée, Norwegian raspeball, German Kartoffelklöße and Italian canederli.
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Cepelinai with ground meat cut open -
Large cepelinas served with pork rinds
See also
[edit]References
[edit]- ^ a b c d 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. 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.
External links
[edit]
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