Estonian cuisine
Estonian cooking is plain in its ingredients and precise in its flavours: barley, potato, sprat, soured milk and dark bread.
Barley is the national grain and is eaten more often than wheat: in porridges, in soups and in kama.
The influence is northern rather than eastern: an Estonian table is closer to a Finnish one than to a Russian, and noticeably sparer with spice.
2 dishes
- Mulgipuder
A mash of potato and pearl barley with pork crackling. An Estonian dish recognised as a national symbol.
95 min · Easy · Main course
- Kama
A dessert of roasted mixed-grain flour stirred into kefir. Estonian breakfast and summer pudding at once.
10 min · Easy · Dessert