Sklandrausis

Sklandrausis is a traditional Latvian dish, recognized as a part of the country's cultural heritage and protected by the European Union as a Traditional Speciality Guaranteed product.

Overview

Sklandrausis, also known as sklandu rauši, is a small, sweet pie made of rye dough and filled with potato and carrot or pumpkin mash. The dish is typically round, with a diameter of 10 to 12 centimeters, and is characterized by its distinctive layers: a bottom layer of thinly rolled rye dough, a layer of sweetened potato mash, and a top layer of carrot or pumpkin mash. The pie is then baked until the filling has set and the crust is crispy.

History

The origins of sklandrausis can be traced back to the Courland region of Latvia, where it was traditionally prepared for celebrations and special occasions. The dish has been a part of Latvian culinary traditions for centuries, and its recipe has been passed down through generations. In 2013, sklandrausis was granted the status of a Traditional Speciality Guaranteed product by the European Union, recognizing its cultural and historical significance.

Preparation

The preparation of sklandrausis involves several steps. The rye dough is made by combining rye flour, water, and a small amount of fat. The potato mash is prepared by boiling potatoes and mashing them with a small amount of sugar. The carrot or pumpkin mash is made in a similar way, with the addition of honey or sugar for sweetness. The dough is then rolled out, filled with the potato and carrot or pumpkin mash, and baked until golden brown.

Cultural Significance

Sklandrausis holds a significant place in Latvian culture. It is often prepared for special occasions, such as weddings, birthdays, and national holidays. The dish is also a common feature in Latvian folklore and literature, symbolizing the country's agricultural heritage and the importance of bread in Latvian society.

See Also

• Latvian cuisine
• Traditional Speciality Guaranteed
• Courland

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  Sklandrausis
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  Preparation of Sklandrausis