This is a unique Estonian inspired pork chop dipped in Kama coating.
What is KAMA?
Kama is Estonian traditional finely milled flour mixture. Estonians buying Kama mixture from shop.. and the easiest way is to try this, probably visit Estonia. Read more
Estonians call this dish ” pork treats” 🙂
Kama breading gives for meat special sweet taste. In case you do not have Kama, use rye bread crumbs. The tart plum sauce complements pork sweetness very well.
Stuffed Cabbage Rolls are dish what is known, I believe, in everywhere. But every nation has its own recipe, something different, which give for this dish special touch and make it different,
Cabbage rolls are an everyday dish in Estonia. Ok, it takes some time for preparation, so we probably make them for weekend dinner.
In my recipe, Cabbage leaves stuffed with minced meat. But you can stuff them using only vegetables,
It’s also one of those dishes that combines everything in one: your proteins and some vegetable, Obviously, you still want a few side dishes, it’s perfect with potatoes or rice or some buckwheat
Pork Leg is a traditional Estonian Shrove Tuesday dish. On that day, everything except for the pork legs was eaten.
So before fast, pork legs were used to create an additional greasy, delicious dinner. Last year I wrote about Shrove Tuesday’s customs.
Now, when I think about my childhood school times, on every Shrove Tuesday we had this tradition of going on a 15 km ski-hike.
It happened quite often that on that exact day we had crazy snowstorms and it was terrible! Well, sure, hot pea-soup and Shrove Tuesday’s whipped cream jam filled sweet-buns were waiting for you when you finally got back but still…
Due to global warming or some other unusual phenomenon the snow from November to March isn’t that common anymore. Ironically, I would love to have a chance to ski now… And. Fortunately this year we have real winter with snow 🙂
Btw. Can you tell me why two words: fast food =junk food and fast as fasting have different and contrary meaning but the same base and strain?
This January, I would like to introduce you to a foreign dish that throughout the years has become more and more popular in Estonia to the point where me and my fellow Estonians consider it being part of our national cuisine.
Plov. Originally, it’s a dish from the Middle East/Central Asia that has gone through a long journey from south to north to our dinner tables. With some touches of local seasoning and ingredients Plov has become one of the most common ”everyday meals” in Estonia. As Estonians love pork so much, one of the main ingredients of the Estonian Plov is definitely pork.
Aspic or Meat jelly is a savoury jelly made from meat.
Meat Jelly, Sült is a very good example, how time changes the meaning of some food. In old times Sült was wintertime food. Because it takes 4-6 hours to cook it and this will heat up the kitchen. Because in old times for winter was left only pork legs and heads, which are suitable for cooking Sült. It was “poor” food. And food for the poor. Today all ladies know, how important is collagen…:)
Today, for me, this is a perfect summer dish. Sült is served cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy 🙂
Sült is a dish traditionally made from a mixture of meat, trotters, hocks, rind and other ingredients that have been cooked for several hours and cooled afterwards, forming a jelly. A traditional Christmas and wedding food served as an appetizer or as a meal itself.
My father still cooking Sült himself. It is very complicated to cook Sült only for 2 persons and still you need a very large pot. So, I buy Sült in summer time from culinary. And in winter time, I get it from my father. This is my father recipe.
For some reason we have three different foods: meat balls, served usually in sauce. Small meat balls: frikadellid, we are using in soup. And ” kotlet”- what is flat shape minced meat “ball”. Kotlet is served as main dish with potato and sauce and salad.