Lithuanian cuisine

Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northern countries. It also shares some traditions with Polish and Ukrainian that date back to the grand duchy times. Also, Hungarian, German, and Georgian cuisines as well as Ashkenazi cuisine. Nevertheless, it has its own distinguishing features, which were formed by a variety of influences during the country's long, difficult and interesting history.

German traditions have had a big influence on Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (kugelis or kugel) and intestines stuffed with mashed potato (vėdarai), as well as the baroque tree cake known as Šakotis. Because of their common heritage, Lithuanians, Poles, and Ashkenazi Jews also share some dishes and beverages. Thus there are similar Lithuanian, Lithuanian Jewish, and Polish versions of dumplings (koldūnai, kreplach or pierogi), doughnuts spurgos or (pączki ), and blynai crepes (blintzes). The most exotic of all the influences is Eastern (Karaite) cuisine, and the dishes kibinai and čeburekai are popular in Lithuania. Torte Napoleon was introduced during Napoleon's passage through Lithuania in the 19th century.

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Wikipedia