First I would like to share few pictures from Tallinn, Estonia with you. This is the city where I grew up and called home for many years.

*Christmas market at the old town square

*They were selling a lot of Estonian handicrafts. It´s a magical place with snow, even for me. *Tallinn, old town. View to Tallinn Town Hall.

*On my way to the downtown shopping mall, Viru Keskus.

If you have time and the resources, this is a very interesting country to visit. Even if you don´t have time for anything else, you must visit our beautiful downtown in Tallinn! If you don´t believe me, ask my husband, who absolutely fell in love with Tallinn and Estonia. Well first of course he fell in love with me 🙂

Since I´m still feeling very Estonian after my trip back to my home country, I decided to make a very famous Estonian dish today. It originates from Viljandimaa, from southern Estonia. It´s also called Mulgipuder because people from Viljandimaa are also called “Mulgid”. This is usually made with only fatty pork but I´m not the biggest fan, I customized my Mulgipuder with pork (not fatty) and bacon (very fatty).

Fun fact is that I have never done this before 🙂 I wonder how many Estonians, especially from the younger generation, has actually made this meal at home.

Prep time: 20 minutes

Ready in 1 1/2 to 2 hours

Serves 2-4

You will need:

800 g potatoes

80 g barley

salt to taste

Gravy

1 large onion, chopped

200 g pork

6 slices bacon

spices – salt, pepper if needed

Wash barley and drain. Peel potatoes and put them in a large pot, combine salt and 3,5 cups of water. Sprinkle barley on top of the potatoes. Don´t mix.

Cover and simmer on low heat for about 1 to 1 1/2 hours (half time without the lid, so the liquid can evaporate) or until barley is tender.

Use hand mixer to mash it. If necessary add more salt.

For the gravy, chop an onion and fry it up with chopped bacon and pork (1cm pieces or less). Do not drain the fat! No butter or oil necessary, bacon will do the job 😉

Serve in a plate or a bowl. Make a hole in the center and fill it with gravy.

IF you are a fan of sauerkraut, like I am, you can also serve it with the meal, just mix it in with the meat!

It was a very good meal, very filling! Rob said it was delicious and that he really loves barley!