2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Today is Christmas Zagovezni and the last day on which meat, eggs, dairy products and any food of animal origin may be consumed. From tomorrow, November 15, until Christmas is the time of Christmas (Christmas) fasts.
People fast motivated for various reasons. Some do it to rid their body of accumulated toxins. Others fast because they believe that by fasting, physically and spiritually, they will rise above petty passions, impure thoughts, and vain vanities.
Whatever your personal reasons for giving up animal products for the next 40 days, you should not forget that fasting is a serious spiritual and physical test of the fasting person's spirit.
According to an old Bulgarian tradition on the night of Christmas Zagovezni chicken (chicken) with sauerkraut, pumpkin, in which the hostess has put a lot of walnuts and fragrant stuffed peppers with beans, must be served on the table.
The hostess must pour everyone on the table from the blissful meal, and then hide the spoon with which she poured. She won't take it out again until Christmas, when eating on the spot will be allowed again.
The table for Christmas Zagovezni is rich to prepare the laity for the coming days of Lent. Here are our favorite recipes for traditional dishes for Christmas Zagovezni, which you can see in the following lines.
Chicken with sauerkraut
Necessary products: domestic hen - 1 pc. with trifles, sauerkraut - 1 pc., carrots -1-2 pcs., salt, black and red pepper to taste. Be sure to add 1 pc. bay leaf and 1-2 cloves of garlic, as well as savory and crushed cumin. You will also need about 100 ml of oil.
Method of preparation
Boil the chicken (without the trifles) in salted water until soft. Take it out and cut it into portions. Heat the oil and fry the finely chopped crumbs. Add the finely chopped carrots and fry for a few more minutes.
Sprinkle with salt, black and red pepper and stir. It's time to put the sauerkraut, which you cut into small pieces. Cover the pan and simmer the cabbage over low heat until soft, and from time to time you can add some of the broth from the cooked chicken.
When the cabbage softens, transfer it to a suitable deep pan. Arrange the chicken pieces on top. Season with bay leaf and finely chopped garlic. Sprinkle with cumin and savory. Pour cabbage juice or chicken broth and bake in a preheated 180 degree oven for at least about 60 minutes.
Peppers stuffed with beans
Necessary products: peppers - 10 dried or fresh peppers, beans - about 250 g, onions - 1 kg, fenugreek, mint, savory, paprika and salt to taste. Prepare about 1 tsp. oil
Method of preparation
It would be good to soak the beans from the night before. Boil it with 2-3 tbsp. from fat to softening. Heat the remaining fat and fry the finely chopped onion. When the onion softens, add the drained ripe beans and season with spices to taste. Stir the products and remove from the heat.
Prepare the prepared peppers and arrange them in a pre-greased pan. Pour a little warm water and bake in a preheated 180 degree oven until ready, being careful not to burn.
Pumpkin with walnuts
Necessary products: peel - 1 large packet for pie, pumpkin - about 1.5 kg, cinnamon - 1 packet, walnuts - about 200-250 g crushed, sugar - 150-200 g, butter - 2-3 tsp. cows, eggs - 2 pieces.
For topping: fresh milk - 200 ml tsp, soda - 1 pinch of bicarbonate, vanilla - 1 packet, lemons - the peel of 1 lemon, sugar - 2-3 tbsp. syrup powder.
Method of preparation
Peel a squash, grate it and slice it. Mix well with cinnamon and sugar (to taste). Allow the filling to taste for 5-10 minutes.
Take two peels and spread a sufficiently thick layer of pumpkin along the middle. Sprinkle with crushed walnuts, grate a little lemon zest and wrap. Repeat the procedure with the remaining crusts and stuffing, and arrange the finished parts of the pumpkin in a greased pan.
Pour the arranged pieces with the scrambled eggs, fresh milk, soda, vanilla and grated lemon peel. Optionally, cut the pumpkin with a knife into squares.
Spread small pieces of butter on top and bake at 180-200 degrees until done. Pour warm roasted pumpkin with warm sugar syrup, which you have prepared from 2-3 tbsp. powdered sugar and 150-200 ml of water.
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