Palt

Butter stack for palt

Pitepalt

Palt is a traditional Swedish dish, originating from the northern parts of Sweden. It is primarily made from grated raw potatoes, flour, and water, forming a dough. This dough is then typically filled with seasoned minced meat, often pork, and then boiled in salted water until cooked. Palt is closely related to another Swedish dish known as kroppkakor, with the main difference being the ingredients and preparation methods used in the dough. Palt is particularly popular in the northern regions of Sweden, such as Norrbotten and Västerbotten, where it is often considered a comfort food and a significant part of the local culinary tradition.

Ingredients and Preparation

The basic ingredients for palt dough include:

• Grated raw potatoes
• Flour
• Salt
• Water

The filling typically consists of:

• Minced pork (although variations may include other types of meat)
• Onions, finely chopped
• Salt and pepper for seasoning

To prepare palt, the grated potatoes are mixed with flour and salt to form a dough. The dough is then divided into portions, and each portion is flattened and filled with the seasoned minced meat mixture. The edges are sealed to form a ball, which is then boiled in salted water until the palt floats to the surface, indicating that it is cooked through.

Serving

Palt is traditionally served hot, often accompanied by butter, lingonberry jam, and sometimes a cold milk beverage. It is a hearty dish, rich in carbohydrates and protein, making it particularly satisfying during the colder months.

Cultural Significance

In northern Sweden, palt plays a significant role in local culinary traditions. It is not only a staple food item but also a dish that is often associated with family gatherings and special occasions. The preparation of palt can be a social activity, where family members or friends come together to cook and enjoy the meal.

Variations

There are several regional variations of palt across Sweden, each with its unique twist on the basic recipe. Some of these include:

• Blodpalt - A variation that includes blood in the dough, making it richer and darker.
• Kroppkakor - Similar to palt but made with a different dough that often includes cooked potatoes.

See Also

• Swedish cuisine
• Kroppkakor
• Norrbotten
• Västerbotten

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