Pitepalt

Pitepalt
Type	Palt
Place of origin	Sweden
Region or state	Piteå
Main ingredients	Potatoes, wheat or barley flour, salt
	Cookbook: Pitepalt; Media: Pitepalt;

Pitepalt, see palt, is a Swedish dish related to kroppkakor or meat-filled dumplings, and named after the city of Piteå, thought to be its place of origin.

Varieties

This dish has many varieties. Pitepalt are mostly made of raw potatoes and barley flour. For kroppkakor, pre-boiled potatoes and wheat flour are used. This gives kroppkakor (dumplings) a slightly lighter color.

Ingredients

Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but it's not that common. Sometimes blood is also added, making the palt very dark and changing its name to blodpalt.

Serving

This dish is traditionally eaten with butter and lingonberry jam.

References

External links

www.paltakademin.se The official Paltacademy

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