Kepta Duona su Süriu, Ĉesnaku ir Majonezu
Fried Bread with Garlic and Cheesy Mayonnaise
Kept duona or fried bread is a popular bar food in Lithuania, most often served with a simple cheese sauce. It's relatively easy to make, though a bit difficult to replicate exactly in America. It was pretty good, but not something I'd make again as I found it too salty - probably the fault of the cheese I used.
Lithuanians typically eat rye bread, but I the rye bread available at American supermarkets is actually made out of mixture of flours. I decided to use Rustik Oven hearty grains and seeds bread because it had the same shape and color than the breads I saw used in several recipes, plus it has some rye flour. And I could easily find it. It was harder to figure out what cheese Lithuanian use, but I saw a reference to using Lithuanian Dvaro cheese, a Tilsiter-style cheese. The closest thing we have to that in America is Danish Havarti, and that's what I used - though perhaps the one I chose, Daneko, was too salty for the sauce. It did melt beautifully, however.
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Fried Bread with Garlic and Cheesy Mayonnaise
Ingredients
- 1/2 load of rye or multi-grain bread
- 7 oz Havarti cheese, grated
- oil for frying
- 2 - 4 garlic cloves, peeled
- 1/4 cup mayonnaise
- 1/4 cup of cream or boiling water
- ground pepper to taste
Directions
Cut bread into sticks.
Pour 1/4" of oil in a frying pan and heat over medium-high heat. Working in two batches, add the bread sticks to the pan, cook for a couple of minutes until browned, flip and cooked until browned. Transfer to a paper towel to absorb the excess oil. Repeat with the second batch. Rub the garlic cloves onto the surface of each bread stick. Set aside.
Add grated cheese, mayo and cream or boiling water to a small saucepan. Season with ground pepper to taste. Cook over medium heat, stirring, until the cheese melts and the you get a smooth sauce.
Serve fried bread with cheese sauce.
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Adapted from Vaida Buĉinskiene's recipe at oSkanu.lt
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