Type Palt Place of origin Sweden | Region or state Piteå | |
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Main ingredients Potatoes, wheat or barley flour, salt Similar Palt, Poutine râpée, Kroppkaka, Chorrillana, Munini‑imo | ||
Pitepalt mov
Pitepalt, see palt, is a Swedish dish related to kroppkakor or meat-filled dumplings, and named after the city of Piteå, thought to be its place of origin.
Contents
- Pitepalt mov
- Bj rn hellberg och ingvar oldsberg frossar i pitepalt
- Varieties
- Ingredients
- Serving
- References
Bj rn hellberg och ingvar oldsberg frossar i pitepalt
Varieties
This dish has many varieties. Pitepalt are mostly made of raw potatoes and barley flour. For kroppkakor, pre-boiled potatoes and wheat flour are used. This gives kroppkakor (dumplings) a slightly lighter color.
Ingredients
Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but it's not that common. Sometimes blood is also added, making the palt very dark and changing its name to blodpalt.
Serving
This dish is traditionally eaten with butter and lingonberry jam.
References
Pitepalt Wikipedia(Text) CC BY-SA