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Asta Venskienė, Doctor of Ethnology, says that the dishes of calendar holidays, such as Mardi Gras, and their symbolic meanings come from sacrificial rituals to the old gods. Food was then offered in abundance, believing that the gods would reward her with a bountiful harvest. People also followed the custom of feeding lost and disguised passengers, associating this beautiful gesture with the Otherworld, dead ancestors, guaranteed abundance, and year-round eruption.
Eating during the festive period has always had a ceremonial and magical meaning.
“Eating during the festive period has always had a ceremonial and magical meaning. You had to eat as many times a day as possible: seven, nine or even twelve. During Mardi Gras, the ancestors necessarily ate all the people who they would come into the house, and he, even if it was full, had to taste every meal at least a little, ”explains A. Venskienė, quoted in the press release.
Eriko Ovcharenko / 15min nootr./Užgavėnės
He points out that the main focus of the Mardi Gras day diet was fatty foods. Then meat dishes were served even several times a day, which was not usual on non-holidays. The oldest dish of this celebration is considered a fatty dish, a fatty dish, the main ingredients of which were peas, beans, cereals, potatoes, flour, pig’s head, feet and tail, less often lard.
How to produce
1. Wash the meat, cut the films, cut into cubes of about 2 cm in size.
2. Heat the butter in a frying pan and fry the meat cubes in portions. After frying some meat, wipe the pan with a paper towel.
3. Coarsely chop the onions and fry them briefly in butter.
4. Put the meat and onions in a pot, sprinkle with ground pepper and salt, stir, pour in the broth, bring to a boil, lower the heat, cover the pot.
5. Peel and dice the vegetables, put in a pot with the meat, add the remaining spices, squeeze the garlic. Cook over low heat until the meat is tender, about 35 minutes. Add the tomato puree and wine, salt if necessary, season with pepper.
Ingredients
Cow meat: 500.00 gram (boneless (breast, tail or ham))
Potato: 2.00 You. (Average size)
Wine: 50.00 ml (dry white)
Kmynai: 1.00 tea. s. (rub)
Pepper: 1.00 tea. s. (pinch)
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“On Lithuanian tables during Mardi Gras, the goose neck stuffed with oatmeal, meatballs, cabbage stewed with pork or sausages was also featured. Dinner was generally served with lighter meals, such as milk soup or pancakes. In some areas, our ancestors also baked pea pancakes, called flocks, on cabbage leaves in the oven. In many places they prepared kiwi, also known as horseradish, baked donuts, made from sourdough, cereals cooked in fat, eaten in slices or groats prepared in various ways, “says the ethnologist about Mardi Gras dishes.
Prescriptions
How to produce
1. Put out the garden with a vinegar sliver.
2. Beat the eggs well with the sugar, add the vanilla sugar, the flour, the soda, the curd and knead the dough.
3. From the prepared dough, form round donuts and cook in hot oil.
4. Drain the greased donut with a paper towel, wait for it to cool, and sprinkle with powdered sugar.
The recipe was sent by Neringa Laurinaitienė
Ingredients
soda: 1.00 tea. s.
Petroleum: 1.00 l (for cooking donuts (depending on the container available, the oil content may be higher or lower))
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How to produce
1. Scrape the egg with sugar, add the curd. Add the peeled and grated apple (just before you have time to bandage) and stir. Add the flour mixed with the baking powder, add salt and knead.
2. Heat the oil in a saucepan. Use a spoon to form the donuts and let them pass through the hot fat. They must float freely without reaching the bottom. When boiled on one side, the oil turns over on its own.
3. Place the donut you picked up on a paper towel to absorb the fat. Serve sprinkled with icing sugar.
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| Good recipe book |
Recipe from the book “Good recipes”, culinary Asta Žvikevičienė
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A.Venskienė emphasizes that pancakes were not forgotten on Mardi Gras day even then, but their ancestors tried them more often at night. Pancakes and costumes were served to the guests. Later, Lithuanians baked pancakes from flour, but the eggs didn’t always appear in their recipe. Shredded potatoes or sour pancakes, baked with yeast dough, sour about a day, were also made slightly less often.
“Although today pancakes are often associated with the cry of spring, the sun, in the traditions of that time, pancakes symbolized a sacrifice that strengthens the connection with the ancestors of Anapilin, another extraterrestrial world,” adds the ethnologist.
As eating habits change and new recipes are discovered, Lithuanians are increasingly looking for ways to diversify traditional pancake recipes with interesting ingredients and season them with rich and exceptionally flavored sauces.
On the occasion of Mardi Gras, the chef-chef of the restaurant “Kuchmistrai”, who appreciates the gourmet traditions of Lithuania and combines the cuisine of the nobles with modernity, offers to try a pancake recipe that recalls the ancient traditions of the country.
Chef’s recipe for pancakes “Kuchmistrai” with kefir
Ingredients:
- 3 eggs;
- 900 ml of kefir or sour milk;
- 200 g of sugar;
- 2 tbsp. spoon melted butter;
- 1 tablespoon. spoon baking powder;
- 800 g of premium flour;
- a pinch of salt.
Stock photo of the restaurant. Ingredients for pancakes
Doing:
1. Beat the eggs with sugar, pour butter, salt, kefir. Sift the baking powder with the flour and beat everything until smooth. Let the dough rest for about 15 minutes.
2. Heat the skillet over medium heat, add a little butter and pour the batter into pancakes. Bake on both sides until golden brown and rising. The pancakes should be large, almost pancake-like.
3. For a table that recalls the traditions of the mansion, the pancakes should be served with accessories that tasters can choose freely: runny honey, cherry jam, orange jam or cinnamon.
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