{"id":141423,"date":"2024-12-19T02:02:00","date_gmt":"2024-12-19T00:02:00","guid":{"rendered":"https:\/\/balticguide.ee\/?p=141423"},"modified":"2024-12-17T15:00:49","modified_gmt":"2024-12-17T13:00:49","slug":"the-estonian-dish-mulgipuder-has-been-recognised-by-unesco","status":"publish","type":"post","link":"https:\/\/balticguide.ee\/en\/the-estonian-dish-mulgipuder-has-been-recognised-by-unesco\/","title":{"rendered":"The Estonian dish mulgipuder has been recognised by UNESCO"},"content":{"rendered":"\n

 <\/p>\n

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, T\u00f5rva, and Viljandi.
<\/b>The recipe is simple and affordable, requiring only potatoes, pearl barley, bacon or ham, and onions. However, each cook\u2019s mulgipuder has its own unique flavour.<\/p>\n

 <\/p>\n

Mulgipuder on the Stove (Serves Four)<\/b><\/h2>\n

Ingredients:<\/b><\/p>\n

1 litre of peeled potatoes<\/p>\n

0.5\u20130.75 glass of water-soaked pearl barley<\/p>\n

100 grams of pork fat, ham, or bacon (butter can also be used)<\/p>\n

 <\/p>\n

Method:<\/b><\/p>\n

    \n
  1. Cut the potatoes into large slices and place them in a pot. Add the soaked pearl barley, water, and salt.<\/li>\n
  2. Cook until the potatoes and barley are soft, then mash together.<\/li>\n
  3. Dice the pork fat, bacon, or ham, and fry it with onions.<\/li>\n
  4. Mix the fried fat into the porridge and serve warm. Top the porridge with the fried onion and meat mixture.<\/li>\n
  5. Enjoy with sides like pickled gherkins, beetroot salad, or sour cream.<\/li>\n<\/ol>\n

     <\/p>\n

    Mulgipuder in the Oven (Serves Four)<\/b><\/h2>\n

    Ingredients:<\/b><\/p>\n

    1 kg of potatoes<\/p>\n

    0.75 glass of pearl barley<\/p>\n

    100 grams of pork fat, ham, or bacon<\/p>\n

    Salt<\/p>\n

    1\u20132 onions<\/p>\n

    Water (butter can also be used)<\/p>\n

     <\/p>\n

    Method:<\/b><\/p>\n

      \n
    1. Slice or quarter the potatoes into thick pieces and spread them on a baking dish. Season with salt.<\/li>\n
    2. Add diced pork fat, bacon, or ham, along with the onions.<\/li>\n
    3. Sprinkle the pearl barley over the top (no need to soak). Add water until it covers the ingredients by 2\u20133 cm.<\/li>\n
    4. Place the dish in a hot oven (150\u2013180\u00b0C) and bake for about two hours. For the best flavour, cook in a wood-fired oven.<\/li>\n
    5. Serve with pickled gherkins, beetroot salad, or sour cream.<\/li>\n<\/ol>\n

      Head isu! Bon App\u00e9tit!<\/b><\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

        Mulgipuder, the national dish of the Mulgimaa region, has been honoured with a place on UNESCO’s Intangible Cultural Heritage … Read more<\/span><\/p>\n","protected":false},"author":10,"featured_media":141407,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ngg_post_thumbnail":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[50,64],"tags":[23980,13168,13302,14020,17928,18445,23978,23979],"class_list":["post-141423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-estonia","category-viro","tag-mulgimaa-2","tag-estonian-food","tag-unesco-2","tag-viljandi-2","tag-estonian-cuisine","tag-traditional-estonian-food","tag-mulgipuder-2","tag-cultural-heritage-2"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/posts\/141423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/comments?post=141423"}],"version-history":[{"count":2,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/posts\/141423\/revisions"}],"predecessor-version":[{"id":141425,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/posts\/141423\/revisions\/141425"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/media\/141407"}],"wp:attachment":[{"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/media?parent=141423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/categories?post=141423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/tags?post=141423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}