Chestita Baba Marta!

On March 1sth  Bulgarian people celebrate a traditional holiday called Baba Marta (or Grandma Marta in English) and it is related to welcoming the approaching spring. Peolpe all over the world meet spring with joy and new hopes but in Bulgaria it is saved as an ancient tradition.

On that day, Bulgarians exchange, so called “Martenitsi” (“Martenitsa” – singular, “Martenitsi” – plural) and tell each other, “Chestita Baba Marta!” (Happy Grandma Marta!). This custom is essentially to wish great health, good luck, and happiness to family and friends. The name “Martenitsa” is taken from the Bulgarian word for March, or, as a legend tells, an angry old lady called Grandma Marta – Baba Marta in Bulgarian (“baba” means grandmother and Marta comes from word “mart”, which means March in Bulgarian).

 In Bulgarian folklore Baba Marta is a grumpy old woman who changes her mood very rapidly and it reflects in the changeable March weather. When she is smiling the weather is sunny and warm, but if she gets angry the cold will stay for longer and it may even snow. By wearing the red and white colors of the Martenitsa our predecessors asked Baba Marta for mercy. They hoped that it will make winter pass faster and bring spring.

The Martenitsa is made of twined red and white threads – woollen, silk, or cotton. The white is a symbol of strength, purity and happiness. The red is associated with health, blood, conception, and fertility.

The most typical Martenitsa represents two small wool dolls – Pizho and Penda. Pizho is the male doll, usually dominating in white color. Penda is the female doll, usually dominating in red color and distinguished by her skirt. There are many other variations and forms. Out of twined red and white threads are also made bracelets, necklaces, tassels, pompons, balls, squares, human or animal figures. Over the past several decades the tradition has been innovated by attaching all kinds of representations and symbols made of wood, leather, ceramics, metal foil to the thread-made martenitsas.

When someone gives you a Martenitsa you should wear it either pinned on your clothes, on the hand tied around the wrist, or around your neck until you see a stork, or a fruit tree in blossom for the first time in the season. After that you can tie it on a blossoming tree for fertility. It is believed that the Martenitsa bring health, happiness and longevity. Like kind of amulet, Martenitsa was attributed a magic power believed to protect folks from “ill fortune”, diseases and an evil eye.

The custom of wearing Martenitsa is probably one of the most interesting Bulgarian (pagan) tradition and it is considered to be unique to Bulgaria. According to one of the many legends, this tradition is also related to the founding of the Bulgarian state in 681

The source: http://www.studyenglishtoday.net/martenitsa-bulgarian-tradition.html

Today I will purpose you a very favorite apple pie, that I have  baked many times and always ends quickly.

Ingredients:

apples – 2 Lbs.
juice and peel from one lemon
sugar – 1 cup
butter or margarine – 12 Tbsp. (1.1/2 sticks)
vanilla- 2 Tbsp.
1 pinch of salt
eggs – 3
flour – 2. 1/3 cups
baking powder – 2 tsp.
100 ml milk
apricot jam – 3-4 Tbs.
almond sliced – 4 Tbs.
powdered sugar for dusting

Method:

  • Preheat oven to 390°F.
  • Peel the apples and remove the core.
    Cut the apples into chunks and sprinkle them with lemon juice.
  • Beat the soft butter, sugar, vanilla and salt until frothy with the whisk of the hand mixer. Add the lemon peel. Add the eggs one by one and stir it each time. Mix the flour and the baking powder and sift them. Add them in portions to the eggs- butter mixture alternately with the milk and stir each time.
  • Line a round pan (Ø 9″) with lightly greased baking paper. Fill 1/3 of the batter and make it smooth. Dry the apples and spread half of them on the batter. Add another third of the batter on the apples and make it smooth. Add the remaining apples and spread the remaining batter. Bake it for about 1 hour. Let the cake to cool on a cake rack and then take it out of the mold. I use a spring ring form.
  • Warm the jam in a saucepan over medium heat. Stir through a sieve and spread it on  the cake. Toast the almond flakes in a pan without fat to brown. Remove from the pan, allow to cool slightly and spread over the cake. Sprinkle with powdered sugar.

Честита Баба Марта на всички българи в България и по света! Да сте бели и червени, румени,засмени…

Предлагам ви един много любим сладкиш с ябълки, който съм правила много пъти.

Продукти:

ябълки – 1 кг.
сок и кора от един лимон
захар – 1 чаша
масло или маргарин – 175 гр.
ванилия- 2 прахчета
1 щипка сол
яйца – 3
брашно – 2.1/3 чаши(375 гр,)
бакпулвер – 2 чаени лъжички.
100 мл прясно мляко
конфитюр от кайсии- 3-4 с.л.
нарязани бадемови ядки – 4 с.л.
пудра захар за поръсване

Начин на приготвяне:

  • Загрейте фурната на 200 °С.
  • Обелете ябълките и отстранете сърцевината.
    Нарежете ябълките на кубчета и ги поръсете с лимонов сок.
  • Разбийте с миксер мекото масло, захарта, ванилията и солта на пухкав крем. Добавете лимоновата кора. Добавете яйцата едно по едно, като разбърквате всеки път. Смесете брашното и бакпулвера и ги пресейте. Добавете ги на порции към яйчено- маслената смес, като ги редувате с млякото и разбърквате всеки път.
  • Застелете кръгла тава ( 24 см), с леко намаслена хартия за печене. Изсипете 1/3 от тестото и го загладете. Подсушете ябълкови резени и изсипете половината върху тестото. Добавяте другата трета от тестото върху ябълките и загладете. Добавете останалите ябълки и върху тях останалото тесто. Печете за около 1 час.
    Оставете сладкиша напълно да изстине в тавата и чак тогава го извадете от нея. Аз използвах форма с махащ ринг за улеснение.
  • Затоплете конфитюта в тенджера на средна температура. Топлият конфитюр минете през сито и го разпределете върху сладкиша. Запечете бадемовите ядки в тиган без мазнина до кафяво. Извадете от тигана, оставете да се охладят леко и разпределете върху сладкиша. Поръсете с пудра захар.

 

Save

Save

Save

Save

Save

Save

Save

Save

Please follow and like us:
Apple cake and Bulgarian Martenitza/ Сладкиш с ябълки

Leave a Reply

Your email address will not be published. Required fields are marked *

RSS
Follow by Email
Facebook
Facebook
Google+
Google+
http://www.tinykitchenbigworld.com/en/2017/02/28/apple-cake-and-bulgarian-martenitza-%D1%81%D0%BB%D0%B0%D0%B4%D0%BA%D0%B8%D1%88-%D1%81-%D1%8F%D0%B1%D1%8A%D0%BB%D0%BA%D0%B8">
SHARE
Pinterest
Pinterest
Instagram