Kitsamat

Kitsamat is a traditional Finnish dish, often described as a type of rye bread or a savory pastry. While specific recipes and preparations can vary significantly by region and family, kitsamat generally feature a dough made primarily from rye flour, often leavened with yeast or sourdough. The dough is then typically filled or topped with various ingredients before being baked.

Common fillings or toppings for kitsamat include salted fish, such as herring or sprattus, or sometimes pork. Other variations might incorporate root vegetables like carrots or potatoes, and seasonings such as onion, dill, or allspice are frequently used. The resulting dish can range from a dense, bread-like item to a more open-faced pie or pastry.

Kitsamat has historically been a common food in coastal areas of Finland and is particularly associated with the Åland Islands. It was often prepared as a way to utilize readily available ingredients and was a staple food, especially during times of scarcity. Today, it remains a part of Finnish culinary heritage, with some families continuing to make it according to traditional recipes. The name "kitsamat" itself is believed to be of Swedish origin.