Pitepalt

Pitepalt is a traditional Swedish dish, specifically from the Piteå region. It is a type of palt, a dumpling made from barley or rye flour, filled with diced, raw potatoes and sometimes an additional filling such as pork.

History

The origins of Pitepalt are believed to be in the northern parts of Sweden, where the harsh climate made it necessary to create hearty, filling meals from available ingredients. The dish is traditionally associated with the Piteå region, hence its name.

Preparation

To prepare Pitepalt, barley or rye flour is mixed with water to create a dough. This dough is then filled with diced, raw potatoes. Some variations of the recipe also include a filling of pork. The dumplings are then boiled until they are cooked through. Pitepalt is typically served with butter, lingonberry jam, and sometimes a creamy sauce.

Cultural Significance

Pitepalt holds a significant place in Swedish cuisine, particularly in the northern regions. It is often served on special occasions and is a staple dish in many households in the Piteå region. The dish is so popular that there is even a Pitepalt Day, celebrated annually on the third Thursday of August.

See Also

• Swedish cuisine
• Palt
• Piteå

‎