Culinary traditions and recipes from the Kaziukas fair, which will help create the atmosphere of the fair at home. Food

“One of the most important symbols of the fair is the unique Lithuanian dishes, therefore, to at least symbolically mention the celebration that has become a tradition, it is possible to prepare simple dishes at home, which will help to create the atmosphere of Kaziukas fair. All the traditional dishes that they tasted at the fair will be suitable for that: potato pancakes, pilaf, cakes or assorted cakes, ”says Vilma Juodkazien comida, food expert at the Iki Mall.

The traditions have hardly changed over the centuries.

Rima Visackienė, a junior researcher at the Archives Department of the Lithuanian Institute of Literature and Folklore, says that the fair, which has become a tradition since the 17th century, is really associated with two things: crafts and culinary products.

Photo by Rokas Lukoševičius / 15min photo / The last day of the Kaziukas fair

“The fair, which has existed for more than 400 years, has preserved its main characteristics even throughout the centuries. From the beginning, craftsmen from all corners of Lithuania came to the fair, trading in products and verbs made of wood or metal. Of course, the Kaziukas Fair, like life, does not stop, so it is not surprising that every year it is modernized and complemented with a new assortment: varied clothing, accessories, other home and interior decoration items created by Lithuanian designers ”, says R. Visackienė.

Food is an important part of the fair

Speaking of an integral part of the fair – culinary, an employee of the Institute of Folklore says that the main dishes offered during the fair – are still quite authentic.

“The first food product associated with the Kaziukas fair is the heart of Casimir. They have long been the most important at this fair. The people who visited Kaziuk could not return home without these hearts waiting. Casimir’s hearts were made. traditionally made of white cake and they were always beautifully decorated with a variety of glazes, as if embroidered. I think we can still find such hearts at the modern fair. Another thing that the Kaziukas fair is unimaginable without is the yeast buns. Also, bread, which has preserved the baking traditions of our nation’s grandmothers and promoters and is especially popular at Kaziukas fairs these days, ”says the expert.

Photo by Sigismund Gedvila / 15 min photo / Kaziukas traditional fair in Vilnius

R.Visackienė emphasizes that the fair did not have a traditional dish: there were also ribs or sausages with stewed cabbage, meatballs or cakes with various fillings, pancakes. Well, of course, pea porridge is highly appreciated by ancient Lithuanians.

One of the oldest and most authentic dishes at the Kaziukas fair is pea porridge.

“Another integral symbol of the Kaziukas fair is a wooden spoon. After all, it is for no one but to eat porridge. One of the oldest and most authentic dishes at the Kaziukas fair is pea porridge. It can be done. with bacon, pork rinds or without meat. In ancient times, Lithuanians did not eat meat every day, they often enjoyed it on various occasions, and pea porridge is one of those ancient Lithuanian dishes that people ate every day. ” says R. Visackienė.

How to produce

1. Soak the peas for at least a few hours (preferably overnight) and boil in salted water. Don’t overdo it, they have to be solid. Coarsely grate the potatoes and carrots and place them on the peas.

2. Heat the oil in a frying pan, add the chopped onion, chop and fry. Season the meat with spices, thyme, pepper and salt. Beat the minced meat over the peas and mix well.

3. Put the pea porridge in a baking dish drizzled with oil (clay is best) and bake in a 180 degree oven for about 30 minutes. Sprinkle with chopped greens upon delivery.

Everything from the minced meat book

Recipe from the book “All minced meat”, culinary Asta Žvikienė

Ingredients

•
Crumble: 400.00 gram (400 – 500 pork)

•
Carrots: 1.00 You. (big)

•
Spicy minced meat spices: 1.00 pinch

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For those who want to create the atmosphere of the Kaziukas Fair at home, the interlocutor offers to prepare various dishes reminiscent of the fair.

“I would definitely recommend pea porridge. Now people probably do it very rarely. This porridge can be seasoned with pork rinds or bacon. And those who observe Lent can eat it without meat, garnished with roasted onions or carrots, ”he says. Another dish reminiscent of the Kaziukas fair, according to R.Visackienė, are dumplings stuffed with meat or dried mushrooms. There is also a variety of cakes with mushrooms or sauerkraut, which can be drunk with a compote prepared from dried fruits.

Here are some recipes that will get you to the bustling fair for delicious food:

Pea porridge with bacon

Ingredients:

• peas;
• 1 carrot
• 1 onion
• smoked bacon;
• oil slag;
• you go out;
• Pepper.

Doing:

1. Soak the peas in cold water for at least a few hours, then disconnect, rinse and boil in salted water.

2. Heat the oil in a frying pan, add the chopped onion, grated carrot, chopped bacon and fry until it smells, the bacon will begin to cook well.

3. Add the toasted ingredients to the peas, season with salt and pepper. Then put everything in a baking dish dusted with oil (clay is better) and bake in a 180 ° C oven for about 30 minutes.

Photo by Marius Žičius / Pea porridge saturated with minced meat

Aukštaitija meatballs

Ingredients:

masses:

• 1 egg;
• 100 ml of water;
• flour;
• pinch of salt.

to fill:

• pork or other meat;
• 1 onion
• you go out;
• Pepper;
• Petroleum.

Doing:

1. Cook the meat first.

2. In a bowl, mix the ingredients for the dough: flour, egg, water and a pinch of salt. When they stick together, turn them over on the counter and knead the dough smooth. Then roll it into a large sheet and squeeze the discs to the desired size.

3. Chop the cooked meat. Cut the onion and fry in a pan with hot oil for a few minutes. Mix the minced meat with the fried onions. Season everything with salt and pepper.

4. Place prepared meat filling on prepared discs and press edges. Cook the prepared meatballs in salted water about 6–7 min.

5. Pour melted butter over skewers and serve with sour cream.

How to produce

1. Place washed peas and ribs cut into smaller pieces (one stone at a time) in boiling water. Cover and simmer. At this time, prepare the dressing for the soup.

2. Peel and chop the onion. Peel a carrot and grate it. In a pan with hot oil, first fry the onion, then add the grated carrots and fry for a few more minutes.

3. When the peas are almost cooked, add two peeled potatoes cut into small cubes. Spice with salt and pepper. Cook until peas and potatoes are soft.

4. At the end, add the fried onions with carrots and chopped greens to the soup.

Cover of the book “Full lunch”

Recipe from the book “Full lunch”, culinary Neringa Kalasauskaitė

Ingredients

•
Meat: 300.00 gram (low-fat smoked rib bar)

•
peas: 1.00 S t. (dried peas broken (for thicker soups – more))

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