pierdjums

Pierdjums, also known as *pierdjumus* or *pierdžiemus* in some regional dialects, is a traditional dish originating from the Latvian and Lithuanian cuisines, particularly associated with the historical region of Courland (modern-day Latvia). The name derives from the Latvian word *pierdums*, meaning "stuffing" or "filling," as the dish involves wrapping meat or fish in dough and baking it.

The preparation typically involves seasoned ground meat—often pork, beef, or a combination—mixed with onions, spices, and sometimes breadcrumbs or herbs. This mixture is then rolled into a log shape and wrapped in a thin layer of dough, similar to a large empanada or pasty. The wrapped filling is baked until golden and cooked through. In some variations, the dough may be flavored with eggs or milk to enhance tenderness.

Pierdjums is commonly served as a hearty main course, often accompanied by potatoes, cabbage, or a simple salad. It is a staple in rural Latvian and Lithuanian households, particularly during colder months, as it is filling and easy to prepare in bulk. The dish reflects the resourcefulness of Baltic farming communities, utilizing simple ingredients to create a satisfying meal.

While pierdjums is most strongly tied to Latvian and Lithuanian traditions, similar stuffed baked dishes appear in other Baltic and Eastern European cuisines, such as *pelmeni* (dumplings) or *kolduny* (Polish stuffed dumplings). Its preparation varies slightly by region, with some adding ingredients like mushrooms, cheese, or even fish to the filling. Today, pierdjums remains a beloved comfort food, often enjoyed at family gatherings and festive occasions.