Entree: Lithuania – National Cuisine – Kepta Duona (Pan-fried or deep-fried rye bread bites tossed with garlic, salt, and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 8 slices (about 12 oz / 340 g) dense rye bread, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil such as vegetable or sunflower oil
- 4 cloves (about 12 g) garlic, crushed
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1/2 tsp (2.5 g) fine sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh dill, finely chopped, or parsley
- 1/2 cup (120 ml) sour cream or crème fraîche, for serving
- Optional: 1/2 tsp (1 g) smoked paprika for a smoky finish

Instructions

1. Heat a large skillet over medium heat and add the butter and oil until butter is melted and foaming.
2. Add rye bread cubes in a single layer (work in batches if necessary) and fry, stirring frequently, until well browned and crisp on all sides, about 6–8 minutes per batch.
3. Push the toasted bread to the side, add the crushed garlic and caraway seeds to the hot fat and cook briefly (about 30 seconds) until fragrant, then toss garlic and seeds through the bread cubes.
4. Season with salt, pepper, and smoked paprika if using; remove from heat and stir in chopped dill or parsley.
5. Transfer to a serving bowl and serve warm with sour cream or crème fraîche on the side for dipping.