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Sklandrausis (Livonian dialect: sklandrouš, from Curonian: sklanda – 'fence-post, wattle fence, slope, declivity';[2] Livonian: sūrkak (plural: sūr kakūd), žograusis or dižrausis is a traditional Latvian dish of Livonian origin. It is a sweet pie, made of rye dough and filled with potato and carrot paste and caraway.[1] In 2013 European Commission designated sklandrausis with a Traditional specialities guaranteed.[2]

Sklandrausis

Alternative names	žograusis, dižrausis
Type	Pie
Place of origin	Latvia
Region or state	Courland
Invented	16–17th century[1]
Main ingredients	Rye dough, potato and carrot paste, caraway
Cookbook: Sklandrausis   Media: Sklandrausis

Ingredients

The dough of sklandrausis is made from rye flour, butter, and water. The potato filling consists of potatoes, sour cream, egg, butter, and salt. The carrot filling consists of carrots, butter, sour cream, egg, and sugar.

Preparation

Traditionally, the dough is cut in 10–20 centimetres (3.9–7.9 in) rounds, then the edges of the dough are turned up. The dough is filled with a thin layer of potato filling, topped with a thicker layer of carrot filling, then baked. Sklandrausis are served with milk and honey or with skābputra (a fermented milk-and-barley gruel).

See also

• Karelian pasty

References

External links

• Sklandrausis Traditional Speciality Guaranteed specification (in English). Official Journal of the European Union

На других языках

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- [en] Sklandrausis

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[ru] Скландраусис

Скландраусис (латыш. sklandrausis, лив. sūrkak), жограусис (žograusis) или дижраусис (dižrausis) — курземская выпечка, старинное блюдо латышской кухни и ливской кухни.

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