Latvia

One very special dish that I remember from my childhood and which my grandmother used to prepare on holidays and sometimes on Sundays. The original recipe for this dish was published in the 1900 edition of Jaan Koort’s book titled “Koka-raamat”. Here the recipe is simplified and adapted, but this is how this food was prepared in my childhood.

It is a food with German roots, although I have not found it directly in the sources of German cooking, I have found that this food spread from Germany to Livonia and was prepared in Latvia in the 19th century, from where most probably it spreads to Estonia. The name of this food means something like “come again tomorrow” or “come back tomorrow”.

It is a thin pancake in which boiled and seasoned meat, processed by a meat grinder, is wrapped. According to Jaan Koort’s recipe, these filled pancakes are additionally fried in butter but are very delicious without frying.
You can serve the filled pancakes either with soup or as a separate meal with a well-flavored broth.

Preparation time: 30 min, plus time for cooking the meat and making the broth
Level: Medium
Quantity: about 20-25 filled pancakes

Ingredients:
1 kg pork ragout
700 g of rib meat
2 medium onions
3 large eggs
200 g of flour
About 600 ml of milk
0.5 teaspoon of sugar
Salt and black pepper to taste
Cooking oil for frying
25 g of butter for overcooking the pancakes
Dill, parsley, or other herbs of your choice to put on top of the broth

Preparation:

1. Place the bones and pork ribs in a cooking pot, cover with water and bring to a boil. Remove the foam that rises to the surface of the cooking water.
2. Add 3 bay leaves, 5-6 black peppercorns, 1 medium onion cut in half, and salt. Lower the temperature to a minimum and cook the broth for about 2 hours until the meat is tender.
3. Clean the meat from the bones and process it with the meat grinder. Also, add the onion to the meat grinder.
4. Season the meat mixture with black pepper and sea salt.
5. Prepare the pancake batter. Mix the flour, and 3 eggs into the milk and season the mixture with 0.5 teaspoons of sugar and 0.5 teaspoons of sea salt. The pancake batter must be a little more liquid than the sour cream, then the pancakes will be very tender and tasty.
6. Place approximately 50-60 ml of the pancake batter into the oil-greased medium-sized pan spread the batter evenly and fry golden from both sides.
7. Place a tablespoon of the meat mixture in the middle of each cooked pancake and fold the edges of the pancake over the meat on both sides and roll the pancake so that a pocket or package with meat filling is formed.
8. If you wish, you can additionally fry the pancakes in butter before serving, but they are still excellent.
9. Best if served with fresh broth.
   Ready!!