Toiteplokkide

Toiteplokkide, also known as toiteplokid or toiteplokk, is a traditional Estonian dish that has gained popularity in other Baltic countries as well. The name translates to "support block" or "support cake," referring to its role in supporting the main dish during a traditional Estonian meal. The dish is typically made from a mixture of rye flour, water, and sometimes eggs, which is then baked in a large, flat pan. The resulting cake is dense, slightly sweet, and has a slightly crumbly texture.

Toiteplokkide is often served as a side dish to main courses such as blood sausage, pork knuckles, or boiled fish. It is typically cut into small pieces and placed on the plate alongside the main dish. The dish is believed to have originated in the 19th century, when it was used to soak up the juices from the main courses and to keep the food warm during long meals.

The dish is also known for its versatility. Some variations include adding herbs, spices, or even grated cheese to the batter before baking. Additionally, some recipes call for the use of whole wheat flour or even a combination of rye and whole wheat flour. Despite these variations, the core ingredients and preparation methods remain consistent.

Toiteplokkide is not only a culinary delight but also a cultural symbol of Estonian cuisine. It is often served at traditional Estonian festivals, weddings, and other special occasions. The dish is also a popular choice for home-cooked meals, as it is relatively easy to prepare and can be stored for several days. Its simple yet satisfying taste makes it a favorite among both locals and visitors to Estonia.