Entree: Finland – Karelia – Sultsina (Thin unleavened rye griddle cakes from Karelia, traditionally folded and served with egg butter)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 2 cups (240 g) dark rye flour
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 cup (240 ml) warm water, plus extra to adjust dough
- 2 tbsp (30 ml) melted butter, plus extra for frying and serving
- 3 large eggs, approx. 150 g total (for egg butter)
- 6 tbsp (85 g) unsalted butter, softened (for egg butter)
- Pinch of salt for egg butter
- Optional: smoked fish or cured meat, to serve

Instructions

1. Combine the rye flour, all-purpose flour and salt in a bowl. Stir in the warm water and 2 tablespoons melted butter until a soft, slightly sticky dough forms. If too dry, add a tablespoon of water at a time until workable.
2. Turn the dough onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a ball, then roll or press each ball into a very thin round about 8–10 in (20–25 cm) across. Use extra flour sparingly to prevent sticking.
3. Heat a large dry skillet or griddle over medium-high heat until hot. Cook each rye round 1–2 minutes per side, until lightly browned with small darker spots and cooked through. Adjust heat as needed to avoid burning.
4. Stack cooked rounds under a clean towel to keep warm and pliable. To serve, fold each warm sultsina in half or quarters.
5. Make the egg butter (munavoi) by hard-boiling the 3 eggs (about 10 minutes), cooling, peeling and finely chopping them. Mash together the chopped eggs and the 6 tablespoons softened butter with a pinch of salt until spreadable.
6. Spread egg butter on the folded sultsina and serve immediately with additional melted butter, and optionally smoked fish or cured meat.