Our own nachos - dig in!
Recently I had dinner with an American friend in a cosy Lithuanian restaurant in Vilnius. Looking at the appetizer menu, he ordered "Duona su česnaku", which was translated as "Garlic Bread" in the English menu version.
Wow, a bold choice for a foreigner, I thought. It did not occur to me at that time that he was expecting to get this:
Wow, a bold choice for a foreigner, I thought. It did not occur to me at that time that he was expecting to get this:
He was moderately surprised when his order turned up looking like this:
Yes folks, here you have Lithuanian garlic bread: dark rye bread deep fried in oil and generously seasoned with crushed garlic and kosher salt. By the way, if you wish to make it, remember that staler bread works better in this recipe, as fresh bread become too crumbly and soggy when fried.
In the last decade or two, garlic bread was improved (let Lithuanian cooking purists disagree) by adding melted cheese (Velveeta would work well!):
In the last decade or two, garlic bread was improved (let Lithuanian cooking purists disagree) by adding melted cheese (Velveeta would work well!):
Go one step further and drench it with mayo:
It is a very popular snack to have - especially with cold beer. You can probably see why some dubbed it as "Lithuanian nachos" :)
