Strips of dark rye bread deep-fried until impossibly crunchy, rubbed with raw garlic, and served with a creamy cheese sauce alongside beer.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: basket with paper
Garnishes: garlic cloves
Accompaniments: cheese dipping sauce, cold beer
Instructions
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1
Cut rye bread into finger-thick sticks about 8cm long.
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2
Heat oil in a deep skillet to 180C (350F). Fry bread sticks in batches for 2-3 min until deeply crispy.
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3
Drain on paper towels. While still hot, rub each stick vigorously with a halved garlic clove.
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4
Mix sour cream with crumbled cheese for the dipping sauce.
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5
Serve immediately while hot and crunchy, with cheese sauce on the side.
Did You Know?
Kepta duona is the undisputed king of Lithuanian beer snacks, found in every pub from Vilnius to the smallest village tavern.
Chef's Notes
Equipment Tips
- deep skillet
- tongs
- paper towels
Garnishing
garlic cloves
Accompaniments
cheese dipping sauce, cold beer
The Story Behind Kepta Duona
Kepta duona emerged as a pub snack in 20th-century Lithuania, transforming the country's beloved dark rye bread into a crispy, garlic-rubbed beer accompaniment. It reflects the Lithuanian reverence for rye bread, which has deep cultural and even spiritual significance in Baltic tradition.
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