Registered on a List of Traditional Products on May 18^th 2006

      Soczewiaki and kakory are kind of dumplings that are filled with grounded lentils with addition of greaves. They are very tasty though quite stodgy. They used to be eaten before country chores and gave necessary surfeit and energy.

History
That kind of dishes are said to come from the German cuisine. However, way of their preparation can be associated with Tatar and Karaite cuisine. In Tatar and Karaite cuisine dumplings made of yeast dough are eaten; they are called kibinai, however they do not contain potatoes. Including this ingredient to the recipe suggests that it has been locally modified. As it is said, this dish had been well known in the Sejny neighbourhood long before World War 2.
Etymology of this word may be associated with Latin word of caccare.

Receipt
To prepare soczewiaki and kakory one needs potatoes, lentils, flour, onion, pork fat, lard and seasonings. Little cakes are being formed from boiled potatoes; then grounded and seasoned lentil is put inside.
Way of preparing soczewiaki and kakory is quite different. Wrapped soczewiaki are deep-fried slowly until they are brown, whereas wrapped kakory that are put on the metal plates are baked in the bread oven. Fried or baked dishes are poured with brown flour and butter. They taste best when they are hot and sipped with cold milk.

Click picture for close up view.

We invite you to Sejny Region that will hospitably entertain every traveller. Its natural beauty and cuisine delicacies will stay in your memory forever.