3 dishes people actually cook in Latvia: what they are, how long they take, and what you need to buy.
What can you cook from Latvia? 3 traditional Latvia dishes, from Sklandrausis (140 min, the quickest) to Grey peas and ham (800 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Latvia on the map. Drag to spin the planet.
Latvia's Christmas plate of large grey peas tossed hot with slowly rendered fatty bacon and golden onions, eaten with a glass of kefir.
Latvian crescent buns of slightly sweet yeast dough filled with raw diced smoked fatty bacon and onion that render inside the dough as they bake.
Open rye tartlet from Latvian Kurzeme, protected as a Traditional Speciality Guaranteed, with a salted potato layer under a sweetened carrot layer scented with caraway.
Copper documents three dishes from Latvia: Grey peas and ham, Piragi and Sklandrausis. Butter and caraway seeds each appear in more than one recipe. Two of the three are baked. Two of the three need an oven. Between them they use 19 different ingredients.
The three recipes need 19 ingredients between them, of which 4 are shared by more than one dish. Caraway seeds the hardest to find: of the 586 dishes in Copper's atlas, 6 use caraway seeds. Every ingredient list on this page is complete, with quantities, and free to read.
Sklandrausis is the quickest at 140 minutes. Grey peas and ham is the longest at 800 minutes, most of it unattended. The median is 185 minutes — a weekend dish rather than a weeknight one.
Grey peas and ham is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Latvia is part of Eastern European.
Countries close to Latvia on the globe — and close on the plate.
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