Culinary arts lithuania

Most Lithuanians would point to cepelinai as one of the staples of their cuisine along with other potato-rich dishes, like kugelis – oven-baked grated potatoes mixed with onions, milk, eggs, salt, pepper and bacon

But Keršulytė-Ryčkova said they're actually from Vilnius' historical Litvak community dating to the beginning of the 17th Century

War and Soviet occupation robbed Lithuania of its unique culinary history

Fortunately, there is a growing number of chefs and cooks committed to remembering it

Starting off with Lithuania’s national dish, cepelinai are large dumplings made of a mixture of raw and cooked potato dough that is filled with pork and doused in a ladle of a sour cream and bacon sauce

Though originally called didzkukuliai, the name was changed to cepelinai in the 20th century because of their resemblance to zeppelin airships