The Estonian dish mulgipuder has been recognised by UNESCO
Text Susanna Poikela Photo Peter Paxx
Mulgipuder, the national dish of the Mulgimaa region, has been honoured with a place on UNESCO’s Intangible Cultural Heritage list. Translated directly as “Mulgi porridge,” the name refers to the region of Mulgimaa, that encompasses the municipalities of Mulgi, Tõrva, and Viljandi.
The recipe is simple and affordable, requiring only potatoes, pearl barley, bacon or ham, and onions. However, each cook’s mulgipuder has its own unique flavour.
Mulgipuder on the Stove (Serves Four)
Ingredients:
1 litre of peeled potatoes
0.5–0.75 glass of water-soaked pearl barley
100 grams of pork fat, ham, or bacon (butter can also be used)
Method:
- Cut the potatoes into large slices and place them in a pot. Add the soaked pearl barley, water, and salt.
- Cook until the potatoes and barley are soft, then mash together.
- Dice the pork fat, bacon, or ham, and fry it with onions.
- Mix the fried fat into the porridge and serve warm. Top the porridge with the fried onion and meat mixture.
- Enjoy with sides like pickled gherkins, beetroot salad, or sour cream.
Mulgipuder in the Oven (Serves Four)
Ingredients:
1 kg of potatoes
0.75 glass of pearl barley
100 grams of pork fat, ham, or bacon
Salt
1–2 onions
Water (butter can also be used)
Method:
- Slice or quarter the potatoes into thick pieces and spread them on a baking dish. Season with salt.
- Add diced pork fat, bacon, or ham, along with the onions.
- Sprinkle the pearl barley over the top (no need to soak). Add water until it covers the ingredients by 2–3 cm.
- Place the dish in a hot oven (150–180°C) and bake for about two hours. For the best flavour, cook in a wood-fired oven.
- Serve with pickled gherkins, beetroot salad, or sour cream.
Head isu! Bon Appétit!
To learn more about this and similar topicsCultural Heritage Estonian Cuisine Estonian food Mulgimaa Mulgipuder Traditional Estonian Food Unesco Viljandi
