Menu Lilies War XIX
Bread and jam
sausage and cheese
Bread and jam
Supper (served to whole group):
cheese, sour cream, raspberry preserves
black olives, mushrooms
(aka syta aka sekanjabin)
adjusted after Lilies.)
2 cup milk
1 cup water
1 cup bulgar
¼ cup honey,
Bring milk and
water to a boil and immediately stir in bulgar and honey. The milk doesn’t seem to boil over as much
the almond milk. Simmer over low heat
stirring every 15 minutes until the desired texture, approximately 45
minutes. I didn’t add any spices, but
a little poudre douce would probably be nice with it.
1 cup milk
2 to 2 1/2
1 cup bulgar
milk and water to a boil and immediately stir in bulgar. This likes to boil over so be ready to add
the bulgar right away. Simmer over low
heat stirring every 15 minutes until the desired texture, approximately 45
minutes. This seems to thicken quicker
than the milk kasha, which is why I have the extra ½ cup of water to add
during the simmering process if needed.
I’ve used both homemade almond milk and store-bought almond milk. The homemade milk seemed to make the kasha
sweeter and didn’t need any added sweetener.
½ cup (2 oz)
1 cup water
almonds (or grind some other way) until as fine as possible. Slowly add water while continuing to
process the mixture. Then process for
a full minute to get as fine a blend as possible. Use as is for the kasha above, or strain
out the nut residue.
3 cups water
1 cup bulgar
2 whole eggs
or 3 egg yolks, beaten lightly.
and boullion cubes to a boil and immediately stir in bulgar. Simmer over low heat stirring every 15 minutes
until the desired texture, approximately 45 minutes. Remove from heat and stir in the beaten
eggs, then put back on low heat a few minutes and stir continually until egg
coating is cooked.
1 lb ground
½ tsp salt
1/8 tsp pepper
¼ tsp dill
of garlic salt
frozen pie crust for about seven 9-inch pies
Cook onion in
skillet over medium heat until soft and transparent, but not brown. Add ground beef and cook until completely
brown, breaking up the lumps as small as possible. (The original recipe calls for grinding the
meat-onion mixture after it’s cooked!)
Drain any excess oil. Combine
meat mixture with eggs and seasonings.
Roll out pie crust to usual pie crust thickness (about 1/8 inch) and
cut into 5 inch rounds. Put a couple
of tsp of the filling onto one half of each circle, then fold over to make
turnovers and seal the edges. Bake at
400 degree for 20-30 minutes until golden brown. Makes about 30 pirogi. Freezes well.
marinade for 5lb meat:
2 bay leaves
2 clove garlic
meat (lamb leg or shoulder is traditional, but all I could find was beef)
with onion and spices. Top layer
should be onion. Pour pomegranate
juice over the meat. Put in
freezer. Stayed pretty frozen in the
cooler from Saturday morning to Thursday and was still very cold Friday
afternoon with just regular ice added daily.
If I made this
again, I would decrease the garlic and onion a little, remember to salt the
meat before serving (!), and consider substituting pomegranate molasses for
the pomegranate juice. (Pomegranate
molasses is a kind of sugar syrup that looks like a pain to make, but sounds
yummy.) There are lots of variations
on this recipe.
1 large onion,
Salt and pepper
to taste (I think I used 1 tsp and 1/8 tsp, respectively.)
pie crust for five 9-inch pies.
Cook the onion
in a large skillet until soft. Add the
chopped cabbage and seasonings and cook covered until soft. Roll out 9-inch crust and put into a pie
tin. Put cabbage mixture on one half
of circle. Fold over other half of
dough to form a large turnover and seal the edge, leaving half the pie tin
free to hold another pagach. This
recipe will make about 5 of these.
Bake in preheated 400 degree oven about 30 minutes or until golden
brown. Freezes well.
2 cans of
1 tsp cinnamon
¼ tsp nutmeg
1/8 tsp cloves
1/8 tsp mace
Mix the spices
with the cherries and let sit in the refrigerator as long as you can stand
it. Measurements of spices are
shrub (aka sekanjabin aka syta)
2 cups vinegar.
2 cups sugar/honey
vinegar over frozen berries to almost cover them. (As the berries thaw and soften, they will
settle under the vinegar.) Cover and
leave out at room temperature overnight.
Strain out berries. Measure
liquid and put in medium saucepan. Add
equal amount of sweetener of choice.
Boil the mixture for 10 minutes.
Make sure your pan is big enough to avoid boiling over. (I used a 2 quart pan.) Dilute syrup to taste to serve,
approximately 1 part syrup to 5 parts water.
(Liquids decreased and cinnamon increased after the war.)
2 cups cracked
5 cups water
(could substitute almond milk)
½ cup poppy
½ cup chopped
peeled and cubed
1/3 cup honey
1 cup sugar
1 ½ tsp
cinnamon (this was increased from ½ tsp)
¾ cup raisins
Bring liquid to
boil, then add wheat and sweeteners and cook on low about 45 minutes until
most liquid is absorbed. Mix in the
other ingredients. Freezes well, but
may need to cook off excess fluid that is drawn out in the process.