3 dishes people actually cook in Estonia: what they are, how long they take, and what you need to buy.
What can you cook from Estonia? 3 traditional Estonia dishes, from Kama (40 min, the quickest) to Verivorst (930 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Estonia on the map. Drag to spin the planet.
A cold cream of kamajahu, the Estonian flour of roasted barley, rye, oats and peas, which is already cooked and therefore never heated again.
Estonian minced meat patties bound with milk-soaked bread and butter-fried onion, crumbed, pan-fried and finished with a sour cream pan sauce.
Pork blood bound with pearl barley cooked soft and scented with marjoram, poached gently then roasted until the casing crackles.
Copper documents three dishes from Estonia: Kama, Pihvi and Verivorst. Onion and sour cream each appear in more than one recipe. Two of the three are boiled. Not one needs an oven — they cook entirely on the hob. Between them they use 22 different ingredients.
The three recipes need 22 ingredients between them, of which 2 are shared by more than one dish. Sour cream the hardest to find: of the 586 dishes in Copper's atlas, 23 use sour cream. Every ingredient list on this page is complete, with quantities, and free to read.
Kama is the quickest at 40 minutes. Verivorst is the longest at 930 minutes, most of it unattended. The median is 50 minutes — a weekend dish rather than a weeknight one.
Kama and Pihvi are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Estonia is part of Eastern European.
Countries close to Estonia on the globe — and close on the plate.
COPPER