Top 5 Lithuanian Snacks

Kepta duona is a simple Lithuanian snack consisting of sliced rye bread that is shortly fried until crispy. The bread is usually sliced into thin strips before it is pan-fried in oil, and it is usually rubbed with garlic (duona su česnaku), while modern varieties often come topped with cheese (duona su sūriu) or mayonnaise. This snack is commonly served in bars, and it is often paired with beer or gira (kvass). Expand

Bulviniai blynai are traditional, crispy and mouth-watering Lithuanian potato pancakes. The combination of grated potatoes, diced onions, eggs, and flour is seasoned with salt and pepper and sometimes flavored with lemon juice before being fried until it develops a beautiful, golden color. Popular with both old and young, bulviniai blynai are served with sour cream, applesauce, or jam. This treat is often served at the Christmas table, and it is also a beloved Hannukkah snack.Expand

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.Expand

Švilpikai is a classic Lithuanian dish consisting of baked rectangular or diamond-shaped dough which is made with a combination of potatoes, flour, eggs, and salt. The potatoes are either boiled and crushed, or peeled and grated before being combined with the other ingredients. Leftover mashed potatoes can be used as an alternative. The doughy mix is then cut into rectangles and baked until its exterior becomes crunchy. Švilpikai is traditionally served hot with mushroom sauce, but it can also be served cold as a replacement for bread. It can also be eaten as a snack between meals. Expand

Obuolių sūris is a traditional dessert of dried, stewed apples mixed with sugar. The name translates to apple cheese because one step in the preparation says to pour stewed apples into a cheesecloth, resulting in the final product resembling cheese in its shape and consistency. It is believed obuolių sūris originated in Lithuania sometime in the Middle Ages. The first written recipe can be traced to the 17th century and a cook for the Lithuanian noble house of Radvila. It was initially made with apples and honey, but honey was later replaced with sugar. The recipe calls for sliced raw apples (sour apples are preferred, Antonovka being the most popular variety), which are cooked with sugar until most of the liquid evaporates. At this stage, spices such as cinnamon and ginger can be added to enrich the taste. The mixture is then poured into a cheesecloth, drained, and pressed under a weight for a day. After that, obuolių sūris is traditionally hung to dry for up to six weeks, but some modern recipes suggest putting it into a warm oven to dry and harden. The final product is cut into sweet, chewy slices, which are best enjoyed as a snack or dessert, with some tea or (real) Lithuanian cheese.Expand