märguva

Märguva is a traditional Estonian dish, typically a type of savory pudding or casserole. Its primary ingredients usually include some form of grain, such as barley or rye, cooked until soft. To this, various flavoring agents are added, which can range from smoked meat, like bacon or pork, to vegetables such as onions, carrots, or leeks. Dairy, such as milk or cream, is often incorporated to create a rich and creamy texture. Eggs are sometimes used as a binder, helping to hold the ingredients together during cooking.

The preparation of märguva generally involves simmering the grain and other ingredients together in a pot or baking it in an oven. The exact recipe and proportions can vary significantly between regions and households in Estonia, with each family often having its own cherished version. This dish is known for its hearty and filling nature, making it a popular choice for cooler weather or as a substantial meal. While historically a peasant dish, märguva remains a part of Estonian culinary heritage, sometimes appearing on menus in traditional restaurants. The name itself is thought to be related to the verb "märjaks" meaning "to moisten" or "to soak," referencing the wet cooking process.