The Lithuanian Kitchen

Kepta Duona (Lithuanian Garlic Fried Rye Bread)

Crispy dark rye bread strips fried until golden and rubbed with garlic, served with a creamy cheese dip. Kepta duona is one of Lithuania's most popular bar snacks and is best enjoyed fresh and hot.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings (as an appetizer)

Course: Appetizer, Snack

Cuisine: Lithuanian

Ingredients Equipment Method

Ingredients

For the fried rye bread

1 1/8 lb dark rye bread Lithuanian or Baltic rye, preferably day-old. You can cut it up and leave on counter until outer part feels dry.
1/2 cup oil sunflower or vegetable oil, for frying
5 garlic cloves peeled
1/2 tsp flaky salt or course salt. Add to your liking.

For the cheese dip

3 1/2 oz hard cheese finely grated (Džiugas, Parmesan, or mild cheddar)
1/2 cup mayonnaise
2 tbsp sour cream
2 garlic cloves minced
1 tbsp fresh dill chopped (optional)

Equipment

Large skillet
Mixing bowl
Bread knife
Grater
Paper towels

Method

Make the cheese dip. In a bowl, combine the grated cheese, mayonnaise, sour cream, minced garlic, and dill, if using. Stir until smooth, then refrigerate while you prepare the bread.
Slice the bread. Cut the rye bread into ½-inch-thick slices, then cut each slice into ½-inch-wide strips. You can leave the crusts on. If you prefer you can cut thinner just keep in mind it'll fry faster.
Heat the oil. Pour enough oil into a large skillet to cover the bottom in a shallow layer. Heat over medium-high until a small piece of bread sizzles when added.
Fry the bread. Working in batches, fry the strips in a single layer, turning until crisp and darker on all sides, about 2–3 minutes per batch. Don’t overcrowd the pan, or the bread won’t crisp.
Add the garlic. Drain the strips on paper towels. While they’re still warm, rub each one with the cut side of a garlic clove, or toss gently with crushed garlic. Sprinkle with coarse salt.
Serve. Pile the bread onto a plate and serve warm with the cheese dip.

Finding the bread in the USA: Look for dense dark rye at Eastern European, Polish or Russian delis. If you can’t find it, a dense seeded rye or pumpernickel from the supermarket works.

About the cheese: Džiugas is a Lithuanian hard cheese. Parmesan is the easiest US substitute.

Make ahead: You can make the dip up to a day ahead. Fry the bread just before serving, because it softens as it sits.

Skanaus! 🇱🇹

Kepta Duona: Lithuanian Garlic Fried Rye Bread