Dish

Griķi

Buckwheat Porridge

Griķi are roasted buckwheat groats that are boiled in water or broth until tender. They are often served as a side dish or used as a base for stews and casseroles. The nutty flavor of the buckwheat pairs well with savory dishes and can also be used in sweet dishes like porridge or pancakes. Griķi are a good source of fiber, protein, and minerals like magnesium and iron.

European cuisine› Northern European cuisine› Baltic cuisines› Latvian cuisine

Porridge

Origins and history

Griķi have been a staple food in Latvia for centuries, dating back to the Middle Ages. Buckwheat was introduced to Latvia by the Crusaders and quickly became a popular crop due to its ability to grow in poor soil conditions. Today, griķi are still a beloved dish in Latvia and are often served at special occasions like weddings and holidays.

Dietary considerations

Gluten-free, vegan

Variations

There are many variations of griķi depending on the region and personal preference. Some recipes call for adding onions or bacon for extra flavor, while others use milk or cream to make a creamy porridge. Some people also like to add herbs like dill or parsley for a fresh taste.

Presentation and garnishing

Griķi can be served in a bowl or on a plate, garnished with fresh herbs or a dollop of sour cream. They can also be shaped into patties or balls and fried for a crispy texture.

Tips & Tricks

Toasting the buckwheat groats before boiling them adds extra flavor and texture to the dish.

Side-dishes

Griķi can be served as a side dish with meat or vegetable stews, or used as a base for casseroles and baked dishes. They also pair well with sauerkraut and pickled vegetables.