Cepelinai

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Cepelinai
Cepelinai Sauce.JPG
Cepelinai served with sour cream sauce and bacon bits
TypeDumpling
Place of originLithuania
Main ingredientsPotatoes, ground meat or dry cottage cheese (curd) or mushrooms

Cepelinai[1] (lit. "zeppelins"; singular: cepelinas) or didžkukuliai are potato dumplings made from grated and riced potatoes and stuffed with ground meat, dry curd cheese or mushrooms. It has been described as a national dish of Lithuania,[2][3] and is typically served as a main dish.[1]

The name of cepelinai comes from their shape that resembles of a Zeppelin airship.[1] Cepelinai are typically around 10–20 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.

Similar dishes include Polish pyzy, Swedish kroppkaka, Acadian poutine râpée, Norwegian raspeball, German Kartoffelklöße and Italian canederli.

See also[edit]

References[edit]

  1. ^ 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.
  2. ^ Albala, K. (2011). Food Cultures of the World Encyclopedia. Food Cultures of the World Encyclopedia. Greenwood. p. 3-PA226. ISBN 978-0-313-37626-9. Retrieved November 5, 2016.
  3. ^ McLachlan, G. (2008). Lithuania. Bradt Guides. Bradt Travel Guides. p. 61. ISBN 978-1-84162-228-6. Retrieved November 5, 2016.

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