There are many countries in Eastern Europe. Some are very small and others are very large. Each country has its own unique traditions that continue to be observed today. These customs are often very old, originating thousands of years ago when nomads and farmers, the Slavic peoples, began to populate that part of the world. The traditions that are practiced today combine ancient pagan rituals relating to the seasons and agricultural cycles with the holidays of Christianity (often Eastern Orthodoxy), and even the festival celebrations of the former Soviet Union. Below are descriptions of the cultural practices in a few Eastern European countries, with some recipes of typical foods eaten by the people who live there. You may find that these descriptions often resemble each other, and that several countries have similar traditions. You may also find that their celebrations are not that much different from our own.
"The mummers - house serfs dressed up as bears, Turks, taverners, and fine ladies - formidable and comic figures, bringing with them a feeling of gaiety and the cold from outside, at first huddled bashfully in the anteroom. . . . Half an hour later there appeared among the other mummers in the ballroom an old lady in a farthingale - this was Nikolai; Petya was a Turkish girl, Dimmler a clown, Natasha a hussar, and Sanya a Circassian with burnt cork eyebrows and mustache."
These people in costumes may seem decked out for trick-or-treating on Halloween, but in fact they are a group of Russian partyers in Lev Tolstoy's novel War and Peace, which takes place in Russia in the early 19th century. Here they have gotten ready to participate in a traditional Russian holiday custom that was practiced well into the twentieth century in some rural areas of the country - mummery. Around Christmastime, people would get dressed up in all sorts of costumes. Some mummers would dress up as animals (usually bears, although goats, horses and bulls were also common choices); others would dress in costumes of the opposite sex (girls would be male soldiers or exotic warriors, for example, and boys might dress up as aristocratic ladies or gypsy maidens); and others would go out as clowns or buffoons. As always, the use of costumes indicated a time when the usual rules of behavior were lifted, and people felt free to behave in ways that would ordinarily not be allowed. Between December 24, the start of the traditional Russian Christmas season, and January 6, Russian Orthodox Christmas Eve, mummers would go out into the cold winter night and sing Christmas carols outside the houses of their neighbors. This entire two-week Yuletide period is called sviatki in Russian. The mummers' songs are called koliadki, after the folk spirit Koliadas, whose celebration coincides with the start of the season, December 24. In return for their singing, the mummers could expect to get treats, which were usually small animal-shaped pastries. (If the audience refused to provide treats, the mummers might threaten to play tricks on them, a custom familiar to American trick-or-treaters.)
In the early springtime, during the week we call Mardi Gras or Carnival (the week before Lent), mummers would again go out into their villages. This time was called maslenitsa, which comes from the Russian word for butter (maslo) because dairy and animal products are not eaten for seven weeks afterward, and it was by far the most exciting holiday time in the entire Russian year. In addition to mummery, those celebrating would build enormous bonfires, often on top of a hill, so that the fire could be seen from all parts of the village; everyone was especially excited to see it eventually come flying down the hillside in a blazing spectacle. Building fires may seem a strange way to celebrate a holiday, but fires were an essential part of maslenitsa, as they were believed to welcome the warm spring sun, which the celebrants expected to drive away the winter darkness and bring a rich growing season. Other favorite activities included overeating and game-playing. Special buckwheat pancakes, called bliny, were the most popular food for this holiday (probably because their round shape could remind people of the sun), and they were devoured in huge quantities. Sometimes the people would build a big scarecrow stuffed with straw that they called maslenitsa and would burn it the night before the beginning of Lent in a final festive celebration before the start of the seven-week fast. Maslenitsa was a very lively and colorful time: people would decorate their horse-drawn sleighs with colorful ribbons and bells and go for rides in the snow, which still covers the ground in Russia in early spring. Both sviatki and maslenitsa seem to have nothing to do with Christian holidays, and this is because they were ancient folk rituals that the Russian peasants had celebrated long before they became a Christian people. After the Russians adopted Christianity in 988, they incorporated their old pre-Christian holidays into their observance of Christian rituals.
Russian Orthodox believers still celebrate Christmas on January 7, according to the Julian calendar, which the Russian Orthodox Church follows. Their celebration of Christmas does not generally include gift-giving, and is confined to a purely religious observance of the birth of Christ. New Year's is the Russian holiday that would probably remind you most of Christmas as it is celebrated in the United States. In preparation for New Year's, Russians decorate a fir tree (yolka) with ornaments and lights just as we decorate Christmas trees. On New Year's Eve (December 31) they prepare an enormous dinner for their families and friends and exchange gifts with each other. Grandfather Frost (called Ded Moroz in Russian - he looks a lot like our Santa Claus, although he's usually not quite as fat) comes in the middle of the night and brings presents to the kids. Instead of elves, Grandfather Frost gets help distributing gifts from the Snow Maiden (Snegurochka), a character from a famous Russian fairy tale. Parents and schools often have New Year's parties just for kids. At these parties the kids dance around the New Year's tree and sometimes get dressed up in costumes, like the mummers in War and Peace.
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The Republic of Kazakstan is one of the largest nations in the world. It has an area of about 1,000,000 square miles. This is just a little bit smaller than the size of two Alaskas! Kazakstan's population, however, is small for a country so big. Only 17 million people live there. The State of New York, which has much less land than Kazakstan, has more than 18 million residents. Kazakstan borders five countries: Russia, China, Kyrgyzstan, Uzbekistan, and Turkmenistan. The Caspian Sea lies to its west. Kazakstan acquired its independence with the break-up of the Soviet Union in 1991. Since that time the government of Kazakstan has been introducing democracy and capitalism to the people. This is a difficult task, and it will take many years before the changeover is complete.
A citizen of Kazakstan is called a Kazakstani. Like the United States, Kazakstan is a country with people from many ethnic backgrounds. Kazaks, Russians, Germans, Koreans, and Ukrainians form some of the largest groups in the country. Kazakstanis, like all peoples, enjoy relaxation and holidays. Many of their festivals and celebration are left over from the Soviet era, but there are other holidays which are traditional to Kazakstan's many ethnic groups.
One of the most important holidays is New Year's Day. It is celebrated in much the same way that Christmas is in the United States. People decorate trees in their homes, invite their family and friends over, and sing and eat together. Sometimes small gifts are also exchanged. Before winter vacation begins students have parties at school. They bring in baked goods, have dances, and play games around the school's New Year's tree. The Snow Maiden and Grandfather Frost are the figures most associated with the day, much like Santa Claus is with our Christmas.
March 8 is an important day in Kazakstan and the former Soviet Union. This is International Women's Day. On this holiday men offer gifts and good wishes to the important women in their lives. This is an occasion to honor all women, not just mothers. People usually do not work on this day. Instead, they celebrate with a lot of food and dancing. Men often compose poetry and write skits in honor of the women they know.
Another major holiday is the Kazak New Year, called Nauriz. It is observed on March 22. This day is marked by festivals in town squares, parties at schools, and gatherings in people's homes. People who are members of the Kazak ethnic group perform traditional dances while wearing colorful national costumes. Delicious Kazak foods are also prepared. Horse and mutton are two meats that Kazaks enjoy. As a sign of respect, the oldest male guest in someone's home is presented with a sheep's head at the dinner table. He then proceeds to cut off various parts (the eyes, ears, tongue, etc.) and give them to the other people at the table while offering them advice. For instance, he might give an ear to a small child while telling him that it is meant to encourage him to pay attention to his elders. Even though Nauriz is historically a Kazak holiday, all Kazakstanis participate in its celebration.
The last holiday I want to tell you about is the first day of school, always September 1, except when it lands on a Sunday. (Students in Kazakstan attend school on Saturday!) This is a very important day for all families, especially when a child goes to school for the first time. On this day parents usually give small gifts to these young students and accompany them to school for the September 1 celebration. All students dress up for the occasion and present their teachers, men and women alike, with bouquets of flowers. In addition, the students perform dances and skits for their parents and teachers. Traditionally, a student in the graduating class (usually one with high grades) is chosen by the faculty to ring a bell while carrying an incoming first grader around a circle of onlookers. Teachers, parents, and town officials also congratulate the students on the start of a new school year.
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Azerbaijan, an ancient country in the Caucasus, is very rich in traditions that are passed on from one generation to another. It is a country where traditions and culture are, to some extent, superior to official laws. Perhaps that is why, at times when the government in Azerbaijan is having trouble resolving an issue, the president of the country appeals to the agh sakkals - prominent and respected people in society - to help find a solution to the problem. Agh sakkal literally means "white beard." Usually older people who act and think wisely are granted this honorable title. However, they do not necessarily have to have white beards to be called so. The young very often go to their kin agh sakkals for help or advice. For instance, at the request of a young man, an agh sakkal could visit a young woman's parents and ask them to bless the couple for marriage. Also, if a respected woman throws her handkerchief in between two people who are fighting, the fight should immediately stop.
Foreigners who happen to visit Azerbaijan are always amazed by the hospitality and friendliness of the Azerbaijanis. This hospitality stems from an old tradition to welcome strangers and share meals and shelter with them. Guests are always welcome in Azerbaijan and are treated to the best food available in the household. However, it is customary to let a host know in advance before coming to his house because the cuisine in Azerbaijan is very sophisticated and many dishes require long preparation. At a dinner party, the hostess is usually very busy serving various dishes and beverages while the host honors his guests with long toasts, a tradition in many of the countries of the Caucasus. In their turn, the guests are always welcome to propose toasts in honor of the host and his family.
The Azerbaijanis are proud of their customs and look forward to participating in the holiday celebrations throughout the year. Perhaps the most joyful holiday is Novruz, the New Year, which falls on March 21 with the arrival of spring. For two weeks before Novruz, musicians and dancers perform in the streets to the delight of children and grown-ups alike. On the last Wednesday before Novruz, children in rural areas build bonfires. Then everyone jumps across the fire, asking for blessings of good fortune and health. In towns, children knock on doors and leave empty hats by them to receive sweets - nuts, raisins, and cookies made especially for Novruz. On Novruz Eve (March 20), all families in Azerbaijan assemble in their houses to celebrate at a table decorated with many traditional meals. It is strongly believed that lots of food on Novruz Eve brings prosperity and wealth in the coming year.
The arrival of spring is a happy time for children too. They look forward to the first sunny days after the windy and sometimes harsh winter. Now they will be able to play hop-scotch, soccer and other games with their friends in the neighborhood. Soon summer vacation will begin. In the summer, the weather in Azerbaijan gets nice, and the children of Baku enjoy spending their vacations with their families at baghs - bungalows located near the numerous beaches along the Caspian Sea. Children in the villages help their parents in the fields and prepare for the winter. On September 1 all children from ages 6 to 17 go back to school. They look forward to the next summer but meanwhile they are going to learn new stories about their favorite hero Babek, who fought for independence and was executed in invaders in the 9th century. They will also be fascinated to read melodic lyrics by Fizuli, one of the greatest Azerbaijani poets, whose 500th anniversary was in 1995.
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For New Year's day children in Bulgaria walk from house to house holding small tree branches decorated with flowers, popcorn, and small bagels. They tap adults on the back or shoulders and recite a small poem wishing for good health, wealth, and success during the new year. In return, the adults give the children candy or other treats.
Another Bulgarian tradition is called Martenitsi. Bulgarians consider the beginning of spring to be March 1. During the whole month of March, Bulgarians wear small red and white tassels on their clothing. These tassels are supposed to bring good health. On the last day of the month, Bulgarians attach the tassels to a tree.
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The slava is a three-day holiday when relatives and friends visit a feasting family and celebrate a patron saint with food and music. The guests usually come uninvited, thus showing that they remember the slava of a particular family. The holiday is long enough to allow people to go to more than one feast. The symbols of the slava are the slava cake, the slava candle, a special desert made of wheat grains, honey and walnuts, and red wine. The tradition is to have a priest come to the feasting house to bless the cake and wine and light the candle, and then the father of the family breaks the cake with his bare hands. A slice of cake must be left over for an unexpected visitor.
Today in urban Serbia, the religious content of the slava is frequently lost. The slava is considered to be a nice opportunity for families and friends to get together.
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Christmas Day traditionally was observed much more solemnly than Christmas in America. It was a day of complete rest, on which not even meals were to be prepared. The more social celebrations of the Christmas season began the day after Christmas, on St. Stephen's Day, which was a day for exchanging visits. Poles have a tradition of group caroling, and of constructing elaborate manger scenes which are either displayed in churches or public halls, or carried around by the carolers as they sing. Unlike the singing of carols in the family home, which takes place on Christmas Eve, group caroling begins only on St. Stephen's Day. In the old days, wandering troupes of carolers might perform throughout the month of January was well, including in their repertoire religious dramas performed as either puppet shows or plays with live actors.
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Easter is the greatest festival of spring. Every family paints eggs, often using a special traditional technique: designs - mostly flower patterns - are drawn on the eggs with wax, then the eggs are dipped into cold paint. The second day of Easter used to be called Luca napja (Dunking Monday), because of a peculiar custom: on this day young men would throw girls into water and dunk them. Nowadays the custom is much milder and very sweet smelling: a drop of perfume applied on the girls' or women's hair takes care of the ritual, for which the boys or men are rewarded with Easter eggs and cakes.
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A few days before Christmas, families get busy with preparing cookies, food, and presents. Although Americans will usually have a turkey or ham or other festive meat for Christmas, the traditional Czech dish is carp. Carp are rather like large goldfish, and are used as ornamental fish in many fancy gardens here in the US. Czechs who live in the villages raise carp in artificial ponds all year long. When Christmas time comes around, the villagers will drain their ponds and gather the fish in big tubs to take to the city for sale. On the street corners in big cities, fish sellers will stand with a butcher block and scales to weigh and sell the fish. If you want, they will clean the fish right there on the street and wrap it up. However, many Czechs want their carp to be as fresh as possible, so they bring a bucket of water to take their fish home in. Once at home, they will fill up the bathtub and let the fish swim around in it until they are ready to cook it. You might have to wait until the carp is roasting in the oven before you can take your bath on Christmas Eve!
After the carp is eaten, the children are sent off to their room for a while, where their mother might read them a story, because the father has an important job to do. He will put up the Christmas tree and decorate it all at once, put the presents in piles (one for each child) under the tree and light candles and sparklers on it. Czechs like to hang chocolates on their trees, and other ornaments are often made of common domestic materials such as straw, cloth, or baked dough. When the tree is all ready, the father rings a bell and the children come running to see the tree brightly shining. They open their presents and then the family stands around the tree singing Christmas carols. Because St. Nicholas already brought them gifts a couple of weeks earlier, the children are told that these presents are from the baby Jesus. People also go caroling from one house to another, and like our trick-or-treaters, they will receive various goodies, such as nuts, fruit, and chocolates.
The holiday season closes with a New Year's party, called Silvestr in honor of St. Sylvester, whose name comes on that day. This party is very similar to ours, with feasting , drinking and waiting to ring in the new year at midnight.
When it gets closer to the actual holiday, Czechs also color eggs like we do, although it is still popular to use natural dyes of one sort or another. The easiest one to use is old onion skins -- you just collect all your onion skins for a few weeks and then boil the eggs along with the onion skins, and this gives them a lovely rich yellow-orange color. Sometimes people will paint designs of starbursts or flowers on the eggs in wax to create a pretty pattern. This leads to another round of trick-or-treating, this time for Easter eggs.
Boys take branches from trees or bushes (willows work best) and braid them and decorate them with ribbons, making switches about 2 feet long called pomlazky. They carry these about and occasionally use them to spank young girls (just in fun, of course).
A traditional Easter meal will include lamb or a cake made in the shape of a lamb (from dough like the one used for the Czech Christmas bread).
If you don't live in the city, every once in a while someone in your neighborhood will slaughter a pig. Maybe this doesn't sound very nice, but it is always a big occasion. It can happen at any time of year, but is more common in the summer. This is a festive ritual that involves making every part of the pig into some useful (usually edible) product, and there are some special pork delicacies that are served up only at this time. You can think of it as a distant relative of our local pig pickin'.
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Russian Egg Salad
6 hard-boiled eggs
1/2 tsp salt
1/4 tsp black pepper
1 tsp dry mustard
1/4 tsp sugar
1 tsp water
1 cup mayonnaise
1/4 tsp minced garlic
1 T finely minced green onions
Cut the eggs into thin, round slices. Sprinkle with salt and pepper. Mix the mustard, sugar and water to a smooth paste. Mix it well with the mayonnaise and minced garlic. Fold the mayonnaise mixture carefully into the sliced eggs. Do this gently with a wooden spoon and be careful not to break the egg slices. Place in an oval or rectangular bowl and sprinkle the minced green onions on top.
Bliny
2 lb. flour
3 T butter or vegetable oil
1 1/2 tsp. salt
24 oz milk
2 eggs
2 T sugar
1 1/2 oz yeast
Pour 12 oz warm water in a bowl, sprinkle on the yeast and add half the flour. Mix thoroughly, cover and leave in a warm place for about an hour. When the mix starts to rise, add salt, sugar, egg yolks and melted butter or oil. Mix. Now gradually add the remaining flour, mixing thoroughly with the dough so there are no lumps. Thin the batter with warm milk, pouring it in gradually by the glass, each time mixing the batter. Cover the bowl and put it in a warm place. When the batter rises again, you have to mix it in order for it to settle again; put it back in a warm place and allow it to rise and settle again, adding the whipped egg. Start making the bliny soon after the batter rises for the last time. Heat a small frying pan with a thick bottom and grease it well with butter. Pour a thin layer of batter onto the frying pan; in a minute or so, turn the pancake over and cook till golden brown.
Russians usually eat their bliny with herring or caviar and sour cream, but you may eat yours any way you like.
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Pelmeni
(This is a traditional Russian dish that is made in many Kazakstani homes)
1 1/2 cups flour
2 eggs
1/2 cup water
1/2 tsp. salt
1/2 lb. ground beef
1/2 lb. ground pork
2 medium onions, finely chopped
1 tsp. salt
1/2 tsp. black pepper
garlic to taste
To make the dough, combine the flour, eggs, water and 1/2 tsp. salt. Knead mixture. Let rest for 30 minutes. Mix the ground beef, ground pork, onions, 1 tsp. salt, pepper and garlic together. Roll the dough into a thin layer and cut into small circles. Place a small amount of meat in the center of each circle of dough. Fold the edges of the dough over the meat to form a ravioli-shaped dumpling. Boil the pelmeni in salted water for seven minutes, or until they float to the surface. Serve them in soup plates with sour cream or in broth.
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Piti
Piti is a traditional lunch meal in Azerbaijan. It is cooked in a small clay pot and does not require any attendance. Apparently, this dish came to Azerbaijan with nomadic tribes whose meals were fast and easy.
2 small pieces of mutton rib (with fat)
a small amount of yellow peas
one small onion (peeled and cut into pieces)
one prune
Put the ingredients in the pot. Fill the pot with water. Place the pot on low heat on the stove. Leave on the stove until half the water is gone. Serve hot with toasted bread.
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Palachinki (Pancakes)
1 egg
2 T flour
1/4 cup water (or as needed)
1/2 tsp. cooking oil
pinch of salt
Beat the egg. Add the flour and mix well. Add small amounts of water, mixing constantly in order to thin the batter. You should stop adding water once the batter has a thick liquidy consistency (similar to that of a milk shake). Mix in salt and oil.
Heat less than a teaspoon of oil (or margarine/butter) in a non-stick frying pan. When the oil is hot, you can pour the first pancake onto the frying pan. This is done with a ladle. The contents of one ladle will cover the entire surface of the pan. Once the pancake has formed (usually in less than a minute), quickly turn it over. Very quickly thereafter (again less than a minute), the pancake should be placed on a plate. Bulgarians typically spread jam or nuts on their pancakes, roll them up, and eat them as a dessert. Bulgarian palachinki are much lighter and thinner than the ones you find in the United States.
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Shopska Salad
Mix even quantities of chopped ripe tomatoes, cucumbers and onions. Add grated feta cheese. Dress with vegetable oil and vinegar.
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Potato-Vegetable Salad (serves 12)
8 medium potatoes (do not use baking potatoes), boiled, peeled and diced
1/2 lb. mushrooms, sliced and marinated for 24 hours in hot cider vinegar and 1 tsp. pickling spice
8 hard-boiled eggs, diced (reserve three of the cooked yolks)
4 medium Granny Smith apples, diced
2 cups dill pickles, diced
1 1/2 cups cooked or canned peas
1 1/2 cups cooked carrots, diced
1 cup finely chopped onion
Drain the mushrooms and combine in large bowl with other ingredients except the three egg yolks. Season to taste with salt and pepper and a light dressing of olive oil, wine vinegar, and drained mushroom marinade (omit the pickling spices).
Blend the three egg yolks, 6 T olive oil, 4 T lemon juice, 1 1/4 cup plain yogurt and 1 T mustard in a blender. Season with salt and pepper to taste. Add by spoonfuls to the salad until to becomes as creamy as desired. Garnish with colorful fresh vegetables (e.g. brightly colored pepper strips, carrot swirls, parsley).
Pierniki (Spice Cookies)
1 1/2 cups honey
5 cups unbleached all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1/16 tsp. black pepper
4 eggs
1 cup sugar
1 tsp. baking soda
Bring honey to a boil, then let cool while preparing other ingredients. Sift flour with spices. Beat eggs with sugar until thick in large bowl. Add baking soda, the lukewarm honey and enough flour to make a dough that can be easily handled. Roll out on a lightly floured board to 1/4 inch thickness. Cut into various shares and bake until lightly browned in a 350 degree oven. Do not over-bake.
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Beigli (nut rolls)
3/4 cup milk
1 3/4 oz. confectioner's sugar
2/3 oz. yeast
18 oz. flour
8 oz. butter (or margarine)
3 eggs plus 1 egg white
A pinch of salt
In a mug, add 1 teaspoon sugar and the yeast to a small amount of lukewarm milk. Mix butter with the flour using your fingers on a large flat surface or pastry board, whisk two eggs and add them in. Stir in the yeast, the salt, the remaining milk and sugar. Knead the dough quickly. Cover with cheesecloth and let sit for two hours. (Now is a good time to make the nut filling - see below.) Divide the dough into two large, or four small balls. Roll the dough out into 1/6 inch thick rectangles, spread on the filling, leaving a 1/3 inch wide border. Roll the dough and place it on a baking sheet with the folded end of the dough on the bottom. Brush with a beaten whole egg. Set aside to rise moderately in a warm, dry place for one hour. Brush with egg white and put in cool place for 30 minutes. Puncture the sides lightly with a fork to prevent the crust from breaking and bake in a very hot oven for 25 to 30 minutes.
Walnut Filling
5 1/4 oz sugar
10 1/2 oz ground walnuts
3 1/2 oz fine biscuit crumbs
1/2 teaspoon grated lemon peel
3 1/2 oz raisins or diced quince jelly
Mix 1 1/4 cup water with the sugar and cook into a thick syrup, add the walnuts. Remove from the heat, stir in biscuit crumbs and the other ingredients. Leave to cool and spread on the dough when ready.
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Sarmale (Stuffed Cabbage)
3/4 lb. ground pork
3/4 lb. ground beef
1/2 lb. smoked sausage sliced in 1 inch chunks (optional)
2 eggs
2 tsp. salt
1 Tbl. paprika
1/2 tsp. pepper corns
3/4 lb. of rice
2 large Bay laurel leaves
2 white onions chopped
3 Tbl. shortening (use corn, peanut oil or lard)
1 large head of cabbage
1 bottle or pack of sauerkraut (not canned), rinsed in cold water
Brown the chopped onion in shortening, and place in mixing bowl with ground meats, eggs, uncooked rice, paprika, salt. Mix well. Take out the core of the cabbage. Leave head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. You may want to shake excess water off. Place 2 Tbsp. of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger. Make as many as you can. Arrange the rolls in cooking pot. Put a few chunks of sausage here and there between the rolls. Cover the rolls two-thirds full of water, arrange rinsed sauerkraut on top, sprinkle over the pepper corns and the bay leaves on top, cover, and cook slowly for about 1 1/2 hours, or until the rice is tender. Serves 6.
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Linecké kolácky (Linzer cookies)
These are basically cookie-cutter cookie sandwiches with jam in between. Youngsters are very good at cutting them out, spreading jam, and sprinkling on the powdered sugar. Like the vánocka, there aren't very many ingredients and the result is rather impressive.
Step 1: Cookie Piece
1 cup butter (unsalted, at room temperature)
1/2 cup sugar
1 egg
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
Mix together in the order given. Chill for 3-4 hours in refrigerator. Roll out and cut into circles; making 1/2 of the circles into doughnut shapes. Bake 8-10 minutes at 350 degrees.
Step 2: Cookie Sandwiches
To make each finished cookie sandwich, spread jam on a circle and then put a doughnut circle on top. Then sprinkle with confectioner's sugar (the best way to do this is by putting some sugar in a small sieve and stirring it with a spoon above the cookie).
Ovocné knedlíky (fruit dumplings)
This is a very typical national dish. Even though it is sweet, it is usually a main course rather than a dessert. Once you try them, you'll understand why -- they are quite filling.
Step 1: The Batter
3 1/2 tablespoons butter
a bit of salt (leave out if butter is salted)
1 egg
1/4 pound grated farmer's cheese (dry farmer's cheese can usually be found at health food stores)
1 cup milk
4 cups flour
Mix the ingredients together in the order given.
Step 2: The Dumplings
Set a big pot of water to boil. Wash and drain or dry about 1 pound of fruit (strawberries, plums, apricots, or another relatively soft ripe fruit). There are two ways to make dumplings: 1) break off a small handful of batter and press the fruit into it, closing the batter around it; or b) roll the batter out and cut into squares and wrap the fruit up in them. Cook in boiling water for 5-8 minutes. Take one dumpling out and cut open to check for doneness.
Step 3: Dressing and Eating
Put the following three items in serving dishes with spoons (amounts are only approximate):
1/2 cup melted butter
1 cup sugar
1/4 pound grated farmer's cheese
Each person puts a dumpling on his/her plate, and then sprinkles it with farmer's cheese, and sugar and drizzles some melted butter on top. Enjoy.
Vánocka (Czech Christmas Bread)
This recipe is NOT as difficult as it might seem. There are not many ingredients, and no special tricks involved, and the result is always very impressive.
Step 1: The Sponge
1 cup scalded and cooled milk
2 teaspoons yeast
1 cup flour (high-gluten bread flour is best)
In a large bowl, sprinkle the yeast on the milk and let it dissolve for a couple of minutes. Then whip it with a wire whisk and whip in the flour. Cover the bowl with a cloth and let the sponge rise for about an hour.
Step 2: The Dough
1 cup butter (unsalted, at room temperature)
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
2 eggs
Mix these ingredients together in the order given with an electric mixer. Then switch to a wooden spoon and add:
1/3 pound raisins
1/3 pound slivered almonds
the sponge
3-4 cups flour
Add the flour gradually -- put in just enough so that you can work the dough, but not more. When the stirring gets tough, mix it by hand and then knead well. Dust your bowl with flour and put the dough in there to rise for about an hour with a cloth for cover.
Step 3: Decoration and Baking
Toss the dough onto a floured board and roll out to a thickness of about 3/4 inch. Cut into nine strips and rub these between your hands to create smooth ropes. Take four ropes and braid them together, pinching the ends. Take three more ropes and braid them together on top of the first braid. Make a twist from the remaining two ropes and put it on the very top. Take some wooden skewers (4-6 will do) and use them like giant toothpicks to hold the whole structure in place. Cover with a cloth and let rest for 20 minutes. Preheat the oven to 350 degrees, with a ceramic baking stone (if you do not have a stone, a baking sheet should work, but I recommend the stone, and you can bake all kinds of bread, cookies, pizzas, etc. on it). Scramble one egg and brush it on the bread while the oven is heating. Bake for 45 minutes at 350 degrees. Take out the skewers before serving.
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Azerbaijan: Azad Dashdamirov, Graduate Student, School of Journalism. 962-1204.
Bulgaria: Robert Greenberg, Assistant Professor, Department of Slavic Langauges and Literatues. 962-7550.
Czech Republic: Laura Janda, Professor, Department of Slavic Langauges and Literatures. 962-7549.
Hungary and Romania: Nicolae Harsanyi, Administrative Director, Center for Slavic, Eurasian and East European Studies. 962-0901.
Kazakstan: George Stackpole, Graduate Student, Department of Slavic Languages and Literatures. 962-7554.
Poland: Madeline Levine, Professor, Department of Slavic Languages and Literatures. 962-7553.
Russia: Christopher Putney, Assistant Professor, Department of Slavic Languages and Literatures. 962-7548.
Yugoslavia: Ivana Vuletic, Instructor, Department of Slavic Languages and Literatures. 962-7556.
Center for Slavic, Eurasian and East European Studies
University of North Carolina - Chapel Hill
223 E. Franklin St.
Chapel Hill, NC 27599-5125
tel. (919) 962-0901
fax (919) 962-2494
email slavic@email.unc.edu
Duke University
302 Languages, Box 90260
Durham, NC 27708-0260
tel. (919) 660-3157
fax (919) 660-3188
This brochure has been published without the use of state funds. Produced by the Center for Slavic, Eurasian and East European Studies, UNC-Chapel Hill, February 1997. Editor: Laura Janda; Associate Editor: Nicolae Harsanyi; Managing Editor: Sharon Kowalsky.