DISH RESEARCH · Dish
Fried Bread
Also known as: Kepta duona
Lithuanian rye-bread strips fried until crisp, then rubbed with garlic and salted.
About Fried Bread
Kepta duona is Lithuanian fried bread commonly eaten as a snack, especially with beer. This profile follows the source's simplest classic garlic version, without the separate cheese-and-mayonnaise variation.
Dark rye bread develops a toasted, savoury depth in the frying oil. Fresh garlic gives it a sharp aromatic bite, while salt keeps the flavour direct and robust.
The bread is cut into sturdy strips with deeply crisp, browned surfaces and a dense interior. Garlic clings to the hot crust rather than forming a separate sauce.
Allergens in this recipe
Contains: Rye (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Fried Bread
Simply Ieva classic Lithuanian fried rye bread with garlic.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Rye bread: . Explicit rye bread supports Rye; full loaf formula varies, so confirm whether a bakery or packaged loaf also contains Wheat.
- Vegetable oil:
- Fresh garlic:
- Salt:
Origins & food traditions
The selected Lithuanian-authored source presents this garlic version as a simple original form of kepta duona and identifies rye bread as the classic choice.
Cuisines & regions
- Lithuanian Cuisine
- Baltic Cuisine
- Lithuanian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.