Sultsina is a Finnish delicacy hailing from North Karelia that is best described as a cross between a thick crêpe and a crispy flatbread. It is traditionally prepared with rye flour dough that is thinly rolled, then dry-baked on a griddle.
Each sultsina is filled with a creamy rice pudding or semolina porridge, and before serving, it is rolled and smothered in melted butter. Sultsina is usually enjoyed as a warm, nutritious snack that is occasionally accompanied by lingonberry jam.
This large, half-moon shaped Finnish pastry is a specialty of the Savonia region, where it is commonly sold at the local markets. Lörtsy is usually deep-fried and comes in a variety of sweet and savory fillings such as minced meat or various jams.
It is best enjoyed freshly prepared as a savory snack or a sugar-coated dessert.
MAIN INGREDIENTS
Finnish näkkileipä is a crispy, thick flatbread that is usually prepared with rye flour and closely resembles Swedish knäckebröd. It was traditionally round, but today it appears in various forms and can be prepared with seeds and different types of flour.
Nowadays it is mainly factory-produced and makes a convenient, quick snack that is often paired with creamy spreads and various toppings.
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
Ohrarieska is a traditional unleavened barley flatbread that is characterized by its circular form and dense texture. It is usually prepared with a combination of barley flour and buttermilk, but it appears in different versions that often employ eggs or sour milk.
The flatbread is traditionally accompanied by butter and is usually enjoyed as a light, nutritious snack.
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.
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