LATVIAN CUISINE

Aleksandra Nazarova 3E
 GRAY PEAS WITH BACON

• Gray peas - a traditional Latvian Christmas table dish

consisting of gray peas, bacon and onions
• One of 5 Latvian national dishes included in the EU
register of national products indicating the geographical
place of origin.
• https://ec.europa.eu/agriculture/eambrosia/geographical-i
ndications-register
/
• Recipe
• The peas are soaked and boiled separately, the bacon is fried
with the addition of onions. After all components are ready,
mix and heat together. Consume hot. Traditionally served
with kefir.
BUCKSTIN PORRIDGE

• Buckstin porridge - traditional dish for Martin Day, was

cooked in water from barley or pearl barley and
potatoes with the addition of fried fat.
• Recipe
• Chop the bacon, put it in a pan and fry until all the fat has
drained off. Remove the meat, add chopped potatoes to the
fat, and sprinkle barley or barley on topPour in water, cover
with a lid and cook over low heat without stirring until the
cereal becomes soft.
SMALL BACON PIES

• Small bacon pies - Latvian oblong or crescent-shaped

baked bread rolls filled with finely chopped fatty bacon
cubes and onions. Prepare for every holiday
• Recipy
• First you need to revive the yeast and at the same time mix
flour, milk, eggs, butter, salt, sugar, then mix everything
together. Place the resulting dough in a warm place and rise
it 3 times for half an hour each. At the same time, you need
to start filling. chop the bacon, onion, add salt and pepper.
Divide the finished dough into portions and put the filling
inside, wrapping it in the shape of a crescent. When
everything is ready to rise again and bake.
 PEPPER COOKIES

• Pepper cookies - traditional christmas meal.

• The cookies have this name because they contain pepper,
ginger and other spices, which give the cookies a spicy
flavor.
• Recipy
• Fry sugar in a saucepan over low heat. Then add honey, butter and
beat until everything melts and the mass becomes homogeneous.
Remove from heat and add all the ground spices and sour cream.
stir until smooth. Mix flour with baking powder, soda and salt.
Mix the two masses and knead for at least 10 minutes. Then wrap
it and put it in the refrigerator to cool. Before baking, the dough
must be rolled out very thin, cut into the desired shape and baked
BIGUZIS OR BREAD SOUP

• Biguzis is a traditional Latvian dessert for the holiday,

made from rye breadcrumbs, blackcurrant or
lingonberry jam, and whipped cream.
• It was the sweet chosen to represent Latvia in the Café
Europe initiative of the Austrian presidency of the
European Union, on Europe Day 2006.
• Recipy
• The wholemeal bread is browned in the oven, poured with
boiling water and left in a closed container for about an
hour. After that, rub the bread with all the liquid through a
sieve, add sugar, spices, rinsed dried fruits and cranberry
juice, cook until the fruits are soft. Serve cold with
whipped cream
 BUBERT

• Bubert - traditional Christmas and New Year's dessert,

which is made from milk, semolina, eggs and sugar.
• Recipy
• Beat the egg whites into a stiff foam. Egg yolks are beaten
together with sugar. Pour in the milk and, without waiting for
it to boil, add the semolina, then cook for about 5 minutes,
stirring constantly. Add the remaining sugar and mix well.
Add the egg yolks and cook until the first bubble, stirring.
Then gently fold in the egg whites and let them cool a little.
Allow to cool. Serve with kissel at 12-14c°.
• https://www.youtube.com/watch?
v=J3sa79frmxI&ab_channel=IndieFood
 USED MATERIALS

• https://www.santa.lv/raksts/ievasreceptes/vienkarsais-latviesu-gardums--buksti
nputra-13895
/
• https://receptes.tvnet.lv/recepte/22376-gaisigais-buberts-ar-dzervenu-kiseli
• https://receptes.tvnet.lv/recepte/22414-labie-speka-piradzini
• https://en.wikipedia.org/wiki/Layered_rye_bread