Latka - utensils for cooking fish, meat, potatoes, casseroles and cooking eggs in the Russian stove. Consists of a clay pan with borders about 5-7 cm round or oval. For draining fat on the rim there was a small trough. Handle in latki was straight, hollow, short. It was inserted into a wooden handle, remove the pan when put in the oven. Just patch could be without a handle.
Closed latki clay lid under which meat tushilos in its own juice. Potatoes or vegetables stewed in butter or sour cream.
Widespread use latki received in cities and villages in the 15-17 centuries. On farms, they were used until the mid 20th century.