These traditional Lithuanian pastries are made with a dough that is enriched with butter, eggs, and either kefir or sour cream. The dough is hand-rolled, and it is traditionally filled with minced mutton that is flavored with onions and various herbs.
It is then firmly pinch-sealed into crescent-shaped pockets. Kibinai are particularly popular with the Karaim ethnic minority in Lithuania, and they're primarily associated with the city of Trakai.
MOST ICONIC Kibinai
MAIN INGREDIENTS
Cepelinai is the national dish of Lithuania consisting of potato dumplings stuffed with spiced ground meat. The dumplings are traditionally quite large, served with bacon, pork rinds, and a sour cream and milk-based sauce after they have been boiled in plenty of salted water.
The dish is named after Graff von Zeppelin, due to the resemblance between the dumplings and the airship. It is believed that cepelinai have German origins and are based on Kartoffelknödel. There are many versions of the dish, and similar dumplings can be found in countries such as Denmark, Norway, Ukraine, and Belarus.
MOST ICONIC Cepelinai
MAIN INGREDIENTS
Balandėliai or little pigeons are Lithuanian versions of cabbage rolls. Probably brought to Lithuania by the Tatars in the 14th or 15th century, balandėliai consist of boiled cabbage leaves filled with a mixture of minced pork or beef, cooked rice, raw eggs, garlic, onions, and bell peppers.
Seasoned with salt and pepper and flavored with tomato juice, the balandėliai are brought to a boil and then left to simmer on the stove until tender. They make a perfect option for a hearty lunch and are best enjoyed mixed with sour cream.