From Caucasus to Midsummer: How Shashlik Became a Latvian Festive Staple
Shashlik, originating in the Middle East and Caucasus, became an essential part of Latvian summer celebrations during the Soviet era, especially for Jāņi.
Although shashlik is not a traditional Latvian dish, it has become an unofficial symbol of the Midsummer festival (Jāņi). Its origins trace back to the Caucasus, Central Asia, and the Middle East, where nomadic tribes roasted meat on skewers over open fire thousands of years ago. The word “shashlik” comes from the Crimean Tatar term “şışlıq,” derived from “şış” meaning skewer.
Arrival in Latvia During the Russian Empire, shashlik spread across Eastern Europe, but it only gained popularity in Latvia in the second half of the 20th century. In the Soviet Union, shashlik evolved from a restaurant dish to a symbol of outdoor recreation. In the 1960s, 1970s, and 1980s, trips to nature often involved a portable grill, skewers, and marinated pork.
Local Twists Unlike Muslim countries where lamb or beef is used, in Latvia pork shashlik is the most popular. It is typically served with potatoes, salads, or pickles, accompanied by garlic, tomato, or sour cream sauces. The marinade has also diversified: beyond traditional vinegar, people now use kefir, beer, wine, or pomegranate juice. For many, shashlik evokes the “taste of childhood” – pork, onions, and a hint of vinegar.
Latvian Contribution Interestingly, during Soviet times, the Rēzekne milking equipment factory produced stainless steel skewers for shashlik. According to a 1970 article in the newspaper “Znamja Truda,” the factory shipped over 120,000 skewers in one year to various Soviet cities, including Moscow, Bryansk, Kazan, and Khabarovsk. Thus, Latvia even supplied the Caucasus – the homeland of shashlik – with necessary equipment.
Historical Warnings As early as 1924, the “Latvijas Ārstu Žurnāls” (Latvian Medical Journal) warned about the dangers of undercooked shashlik, noting that in the Caucasus and Persia, many people were infected with the beef tapeworm due to consuming undercooked meat.
Today, shashlik is one of the most popular summer dishes in the Baltics, and during Jāņi it is almost obligatory, even though historically Latvians ate cheese and pies at Midsummer. Surveys show that many Latvians cannot imagine Jāņi without shashlik.
