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This Estonian and Finnish classic is prepared with a combination of roasted and finely milled flour types, usually oat, rye, barley, and pea flour. The mixture is then blended with dairy products such as buttermilk, kefir, or sour milk in order to create a creamy dish similar to porridge, or a thinner variation that is usually enjoyed as a drink.
Kama or talkkuna is usually served as a nutritious breakfast or a healthy dessert that is often sweetened and complemented by fruits. Because the production of kama flour is labor-extensive and time-consuming, today it is mainly factory-produced and sold packed in boxes.
This creamy semolina porridge is a traditional dish that is usually consumed as a nutritious breakfast, a light snack, or a simple dessert. Prepared with semolina, milk, and just a pinch of salt, the key is to cook it slowly until it achieves the desired consistency.
Usually enjoyed warm, the bowl of this warm porridge is lightly sweetened and traditionally served drizzled with butter. It is recommended to garnish it with fresh fruit or various preserves.
MAIN INGREDIENTS
Vispipuuro, russedessert, klappgröt, debesmanna, or mannavaht are different names for a creamy Baltic semolina porridge that is prepared with fresh fruit such as tart lingonberries, cranberries, or red currants. When cooked, the thick porridge is whipped until it transforms into a unique treat with a frothy and light consistency.
It is traditionally topped with cream or milk and garnished with fresh fruit. Found across Finland, Estonia, Sweden, Norway and Latvia, this dish is usually enjoyed as a sweet breakfast, a light midday snack, or a refreshing dessert.
MAIN INGREDIENTS
Prepared with a base of mashed potatoes and various types of flour, this traditional, unleavened Finnish flatbread is characterized by its round shape and a golden, crispy crust. Best served fresh from the oven, it is usually enjoyed as a light snack or breakfast, complemented with various spreads, butter, or smoked salmon.
MAIN INGREDIENTS
Translated as pearl porridge, helmipuuro is a traditional dish that is prepared with dehydrated potato granules. When combined with boiling milk, the granules swell and turn into translucent, pearl-like orbs. The porridge is usually sweetened, complemented by various fruit, and traditionally enjoyed as a hearty breakfast.
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