Maslenitsa is the most cheerful, bright and delicious holiday that marks farewell to winter. On this day, the spring sun is already warming up, and people, gathering in squares, burn an effigy of winter. But that's not all. The main thing is the treat. Luxurious pancakes with different fillings and hot strong tea. What else do you need to warm up and continue the fun?! What do they cook for Maslenitsa, besides pancakes?

Traditions of ancestors

Today they are half forgotten. We come across scraps of ancient rituals at weddings and at the baptism of a child, but sometimes we don’t think about their meaning. Maslenitsa is a very interesting holiday, which has its roots in times before Christianity. This is a celebration of the sun, which is represented by pancakes.

But that's not all. A festive treat on this day is a symbol of fertility and prosperity. This is why so many baked goods are made with a golden, warm color. Goodbye cold winter, sunny summer ahead. Today we’ll take a short excursion into the cooking of our ancestors and find out what they cook for Maslenitsa, besides pancakes.

Variations

Modern housewives no longer want to limit themselves to pancakes alone, although there are many ways to make the treat interesting and bright. For example, put mushrooms or caviar as a filling, and collect the pancake itself in the form of a bag and tie it with a feather of green onion. And if you want to distinguish yourself with originality, then No, not with custard, but with mushrooms and cheese. Of course, next year you will again have to think about what to cook for Maslenitsa, besides pancakes, but this time you will have an original and bright dish. So, you will need: pre-fried pancakes and hard cheese, sour cream, onions and fresh mushrooms.

Fry the onion in a frying pan, add mushrooms, and when the liquid has evaporated, add sour cream. Simmer for 10 minutes. Grate the cheese and immediately divide into 8 parts. Now assemble the cake, placing mushrooms and cheese on each pancake. The top layer is decorated only with cheese.

Pancakes

Previously, it was believed that it was too early for a girl to get married until she learned how to bake lush and tasty pancakes. And if you remember what our grandmothers cooked for Maslenitsa, besides pancakes, a plate of jam and golden brown pancakes will immediately come to mind. They are easy to prepare, you only need to try them once.

Lazy dumplings

If you are wondering what to cook for Maslenitsa, besides pancakes, then you should remember that meat dishes are not welcome these days. But you can eat dairy and fish in unlimited quantities. If you are short on time, but want to treat your children to a delicious dessert, then pay attention to the following recipe. It cooks in 5 minutes and is perfect for breakfast.

• Place a pack of cottage cheese in a cup. Mash well and add the yolk.
• Add 100 g flour and a little salt.
• Stir with a fork until smooth.
• Boil water and add salt.
• Now use a wet spoon to scoop up a little dough and gently shake it into the water.
• Do not close the lid; when boiling too much, the products will fall apart.
• As soon as they float, stir with a slotted spoon and remove after a minute.

Curd pie

Let's continue sorting out dishes for Maslenitsa. There are recipes for every taste, and in addition, they can be altered in your own way. The most homemade dish is pie. Remember the agonizing wait while mom is busy in the kitchen, and a delicious smell spreads through the rooms. And finally, the whole family is gathered at the table. When considering what is customary to cook for Maslenitsa, one cannot ignore this wonderful pie. You need to prepare:

• 500 g puff pastry;
• 500 g cottage cheese (mash well).
• Add 2 eggs to the cottage cheese.
• Add salt and a spoonful of sugar on the tip of a knife.

Now comes the fun part. Cut out a circle from the dough according to the diameter of the mold, a lid and a side part, that is, a strip. Place the bottom in the mold, lay the side and pour out the curd filling. All that remains is to place the lid on top and bake for 40 minutes until golden brown. It is recommended to serve it warm. Guests will be delighted with this simple and very tasty pie.

Syrniki

The best dishes for celebrating Maslenitsa are made with milk and cottage cheese. Why not offer your guests delicious, tender cheesecakes?! This doesn't take much time, and the results are simply fantastic. Very often, housewives add a little flour so that the baked goods do not fall apart during frying. You will need:

• Cottage cheese - 0.5 kg, not wet. Add salt with the tip of a knife and 1 teaspoon of sugar.
• It's time for the eggs. Drive in 2-3 pieces.
• Stir thoroughly.
• Dip the cutlet well in flour and place on heated sunflower oil.
• Fry in a frying pan.

Best served warm, with sour cream.

Deep fried cheese

A very tasty, but fantastically high-calorie dish. But it’s Maslenitsa, there’s nothing wrong with that. You need 0.5 liters of butter for breading, 2 raw eggs and a piece of cheese. In addition, you will need breadcrumbs, oregano and salt.

The preparation is simple. Just cut the cheese into cubes, beat the eggs a little, add salt. Place the oregano on a plate and do the same with the breadcrumbs. First roll the cheese in oregano, then dip it in the egg. Now in breadcrumbs, again in egg and again in breadcrumbs. Fry the cheese over low heat and serve immediately.

Cheesecakes with cottage cheese

What would Maslenitsa be without fragrant buns?! What should a housewife do if she doesn’t have time? You can prepare delicious cheesecakes by spending very little time on it. The dough is yeast, but preparing it is not difficult at all. Let's prepare the dough:

• Heat a glass of milk until warm.
• Add a little sugar and 30 g of fresh yeast to it.
• Add 0.5 cups of flour and leave for 30 minutes.
• After this, add two beaten eggs and three cups of flour to the dough.

Now mix and put the dough in a warm place for another 30 minutes. After this, you need to knead the dough well for 15 minutes. Divide the dough into 12 parts and roll each into a flat cake. For the filling, grind 0.5 kg of cottage cheese, 1 yolk and 3 tablespoons of sugar. Place a spoonful of filling on each tortilla. Bake for 20 minutes at 180 degrees, grease with milk mixed with butter.

What about the classics?

Any of these dishes can decorate the table, but they will not replace them for the whole week; you need to select proven ones, which is what we will do today. So, first of all, let's try to make thin pancakes. Lacy, with crispy edges, they are popular with adults and children. Ingredients:

• 1 liter of milk;
• 4 eggs;
• 450 g flour;
• 2 tablespoons sugar;
• 1.5 tablespoons oil;
• 0.3 teaspoons salt;
• butter for greasing prepared pancakes.

You will need to prepare the dough. To do this, break the eggs into a cup, add salt and sugar. Then add a third of the milk and pour out all the flour. The dough will turn out like liquid sour cream. All that remains is to add all the other ingredients. In this case there will be no lumps.

Pancakes with kefir

If your milk has gone sour, don’t worry. After all, you are already preparing the best pancake recipes. Each housewife decides for herself what to cook for Maslenitsa. But the recipe for pancakes with kefir will definitely not be superfluous. You will need 2 cups of sour milk, 2 eggs and 2 cups of flour, 3 tablespoons of vegetable oil.

We start cooking by sifting the flour into a large cup. Add half a teaspoon of salt, a tablespoon of sugar and milk with eggs. Wait 30 minutes. After this, dilute a teaspoon of soda with hot water and add to the dough. Bake in a hot frying pan.

Instead of a conclusion

Maslenitsa is a traditional Russian spring holiday. After a long winter, everyone goes to visit each other and enjoys the first rays of sunshine. Of course, the hostess must prepare for the arrival of guests. For this purpose, traditional dishes are prepared from dairy products. Today we looked at only a small part of what can be prepared for Maslenitsa. Based on these recipes, you can come up with a dozen more dishes that will surprise and delight your guests.

Maslenitsa, or “cheese week,” is considered one of the most beloved holidays not only in our country, but throughout the entire post-Soviet space. The main dish of this seven-day celebration is pancakes, howeverMaslenitsa recipesThey're not really limited to just pancakes. Today we will tell you about what other dishes are traditionally prepared for this holiday and share the most delicious Maslenitsa recipes.

Peculiaritiesmenu for Maslenitsa

The second name of Maslenitsa was not given to it by chance. This last week before Lent is also called cheese week. It is allowed to eat “modest” food - dairy products, fish, eggs, vegetables, etc.

A similar set of ingredients also influences the holiday menu - all dishes are a complete or partial combination of these products. Fortunately, their diversity allows you to prepare truly festive dishes even from “modest” ingredients.

WhichMaslenitsa dishescan be cooked

You can “improve” traditional pancakes and prepare individual dishes with them. For example, it could be a pancake cake with fish or nalistniki with potatoes or cottage cheese.

A pie with fish and eggs will look great on a holiday table. As a cold appetizer, you can use pickled herring or champignons.

Draniki, fried and baked mushrooms, dumplings with cottage cheese, potatoes and mushrooms will not be out of place at the celebration. SweetMaslenitsa recipesinclude cheesecakes, pancakes and brushwood.

Maslenitsa traditions around the world. Traditional Maslenitsa dishes: TOP 10 recipes

How is Maslenitsa celebrated in Europe and Asia?

Maslenitsa is a holiday not only for the Slavs, but also for almost all of Europe. The tradition of celebrating the arrival of spring has been preserved in different cities and countries. In Western European countries, Maslenitsa smoothly turns into a national carnival, during which quarrels and disputes cease, and unbridled fun, laughter and humor reign everywhere.

IN Scotland On Maslenitsa it was customary to bake Lenten flatbreads. A handful of oatmeal was poured into cupped palms, then the flour was squeezed tightly in the palms and immersed in cold water, and the resulting ball was baked in the hearth directly in the hot ashes. The Scots consider baking pancakes an important act in which all family members try to take part.

In schools Denmark These days there are theatrical performances and concerts. Schoolchildren exchange signs of friendship and send humorous letters to their friends through acquaintances without indicating a return address. If a boy receives such a letter from a girl and guesses her name, then for Easter she will give him chocolate.

IN Poland on the last day of Maslenitsa you can go to a tavern where the violinist will sell unmarried girls.

And in Czech Republic young guys with faces smeared with soot walk around the entire village to the music, carrying behind them a decorated wooden block - a clatic. It is hung around each girl's neck or tied to an arm or leg. If you want to pay off, pay.

In many Balkan countries bachelors are invariably put into a pig trough and dragged along the street. And the figure of a straw grandfather is placed on the roof of the house.

IN Iceland These days were celebrated with rich feasts, then, according to a new tradition, cakes with whipped cream and frosting began to be consumed. Such fun became a custom - children woke up their parents early in the morning with a decorated whip, shouting the name of the cakes. The number of times you shout, the number of cakes you will receive. Then they walked through the streets, sang and begged for cakes in bakeries.

Among the peoples professing Buddhism (Chinese, Koreans, Japanese, Mongols and Tibetans), a time of fun, official days off, gifts and wishes is held on the 29th lunar day on the eve of the first spring new moon.

The houses are being cleaned, outfits and scarves made of expensive silk and brocade are being prepared, gifts are being prepared, pipes are being cleaned for the elders, holiday treats are being prepared, the men are preparing the horses (they are scratching their manes, updating their harness and saddle).
Then everyone wipes themselves with a piece of dough (from flour and water), makes a symbolic figurine out of it, mentally transferring to it all their illnesses, troubles and failures, then they carry them to the temple, put them in a ritual fire, where after the prayer they set it on fire and ask that everything bad went away with fire. It was believed that this ritual eliminated all troubles, cleansed all bad things, and a person gained prosperity, happiness, peace and tranquility.

Maslenitsa in Britain celebrated less magnificently than in other European countries. During the Middle Ages in the XIV-XVI centuries. Maslenitsa was widespread everywhere and was celebrated with noisy fun, various kinds of competitions and the traditional Maslenitsa dish - pancakes. On this day, various kinds of competitions, wrestling, and fist fights are popular. The most popular men's competition to this day remains football, which used to be not just entertainment, but also an important religious ritual. Even the clergy played it, and inside religious buildings.

In France Winter is seen off with a traditional carnival - Mardi Gras, which begins early in the morning with a magnificent procession, where pancakes are also baked, snacks and soups are prepared.

IN Germany and Switzerland They organize a traditional Maslenitsa carnival: the procession begins early in the morning, a theatrical procession goes through the unlit streets, people sing and have fun, dress in different costumes. Traditional carnival dishes include flour soup, pies with onions and cracklings. Probably the most famous carnival takes place in Basel, Switzerland.

Traditional Maslenitsa dishes: TOP 10 recipes

Maslenitsa in 2014 will take place from February 24 to March 2. According to Christian canons, this is the last week before Lent, when you can still eat milk, cheese and eggs.

On Maslenitsa you are no longer allowed to eat meat, but fish and dairy products are still allowed (that’s why this week is called Cheese Week). Pancakes, an indispensable attribute of Maslenitsa, had a ritual meaning: they were a symbol of the sun

Usually pancakes were baked from buckwheat or wheat flour. They were served with various seasonings: sour cream, eggs, caviar. In addition to pancakes, pancakes, potato pancakes, dumplings and a variety of pies were traditionally prepared for Maslenitsa.

Maslenitsa feasts were distinguished by an abundance of fish dishes: stewed and fried crucian carp and carp, jellied fish, smoked and salted herring, which was traditionally served with pancakes

1. Yeast pancakes with milk

Airy yeast pancakes made with milk, which can be prepared with any filling.

Ingredients

Sugar 60 g
eggs 3 pcs.
sunflower oil 100 ml
milk 300 ml

Salt 1 tsp.
dry instant yeast 7 g
flour 300 g
water 200 ml

Combine eggs with sugar and salt, beat thoroughly. The amount of sugar is selected optimally for a neutral taste.

Add the remaining ingredients and mix well so that there are no lumps and the mass becomes homogeneous. Place the dough in a warm, wind-free place for about an hour.

When the dough has doubled in volume, you need to stir it to release the air and let it rise again. Now there is no need to disturb it under any circumstances, and handle it as carefully as possible.

Preheat the frying pan and lightly grease it with oil. A pastry brush or half a potato is best for this.

Carefully scoop the dough from above with a ladle and pour it into the pan, allowing it to spread evenly. When the surface is dry, turn it over and fry the other side. We do this with every pancake.

2. Buckwheat pancakes

These lean buckwheat pancakes made from yeast dough are best prepared in advance and served for breakfast with jam or honey.

Ingredients

Warm water 200 ml
water at room temperature 200 ml
dry yeast 1 tsp.

Salt 1/2 tsp.
wheat flour 75 g
buckwheat flour 75 g

Dissolve yeast in warm water, add salt and sugar, add flour. Using a mixer, mix until smooth. Cover with cling film and place in a warm place for 45-60 minutes.

Then add buckwheat flour and mix. Gradually add 100 ml of water and mix again. Cover and set aside for another 35-45 minutes for the dough to rise.

Pour another 100 ml of water at room temperature into the dough and mix thoroughly so that there are no lumps. Bake pancakes until golden brown in a preheated and greased frying pan.

These lean buckwheat pancakes made from yeast dough are best served with jam, honey or savory toppings.

3. Thin pancakes with milk

A classic recipe for thin, sweet pancakes made with milk.

Ingredients

Flour 1 cup
milk 1 1/3 cups
eggs 2 pcs.

Sugar 2 tbsp.
vegetable oil 2 tbsp.
salt a pinch

1. Mix milk, sugar and salt.

2. Beat the eggs with a whisk.

3. Sift flour into a separate bowl, add beaten eggs and mix well.

4. While stirring, pour in the milk. You should get a homogeneous dough without lumps. Add vegetable oil and mix thoroughly.

5. Heat the frying pan well and grease it with vegetable oil. Pour a portion of the dough into the pan and distribute it in a thin layer throughout the pan.

6. Fry pancakes on both sides until golden brown

4. Kefir pancakes

A recipe for simple but very tasty Pancake week pancakes.

Ingredients

Eggs 2 pcs.
sugar 2 tbsp.
salt a pinch
kefir 350 ml

Flour 200 g
baking powder 1.5 tsp.

1. Beat the eggs with a whisk along with sugar and salt.

2. Add kefir, gradually add sifted flour and baking powder. The dough should be quite thick.

3. Heat a frying pan with vegetable oil and carefully spoon out the dough using a tablespoon. Fry on both sides until golden brown

4. Serve finished pancakes with honey or sour cream

5. Pancake pie with cottage cheese

This delicious pie can be served for breakfast or as dessert.

Ingredients

For pancakes:
eggs 3 pcs.
vegetable oil 2 tbsp.
salt a pinch
sugar 1 tbsp.
flour 5-6 tbsp.
milk 500 ml

For the filling:
sweet vanilla curds 400 g
egg 1 pc.
sour cream 1 tbsp.
sour cream for greasing 2 tbsp.
butter for greasing 25

1. Beat the eggs with a whisk, add sugar and a pinch of salt.

2. Add flour and vegetable oil, stir well so that there are no lumps.

3. Pour in milk and stir. Heat the frying pan well and grease it with vegetable oil only for the first pancake. Pour the dough into the pan using a spoon. Fry pancakes until golden brown on both sides.

4. Mix sweet cheeses with eggs and sour cream.

5. Grease the baking dish with butter. Assemble the pie, spreading the cream over the pancakes. Grease the top pancake well with sour cream.

6. Bake the pie in an oven preheated to 180 degrees for about 30-40 minutes or until golden brown. Cool before serving

6. Draniki with sour cream

Appetizing potato pancakes are an excellent solution for a hearty snack.

Ingredients

Potatoes 3-4 pcs.
onions 1/2 pcs.
egg 1 pc.
flour 2-3 tbsp.

Vegetable oil for frying
salt, ground pepper to taste
sour cream 2 tbsp. + for serving

Peel the potatoes and onions. Grate the vegetables on a coarse grater or pass through a meat grinder. Squeeze out excess juice. Add egg, flour, sour cream, ground pepper and salt to the resulting mass. Mix well.

Heat a frying pan with vegetable oil. Spoon the potato dough by the tablespoon and fry until golden brown on both sides.

Place the finished pancakes on a paper towel to absorb all excess fat. Serve pancakes hot with sour cream

7. Jellied fish

For each of us, aspic is a holiday dish. I must say, preparing it is not difficult - all you need is to choose the right meat or fish and pour it into molds.

Ingredients

Trout fillet without skin 500 g
carrots 1 pc.
onion 1 pc.
parsley root 1 pc.
apples 3 pcs.
lime (or lemon) 1 pc.
gelatin 50 g

Dry white wine 300 ml
clarified apple juice 300 ml
bay leaf 2 pcs.
mustard to taste
cloves to taste
ground black pepper, salt to taste

1. Cut the fillet into pieces and boil it in salted water (1 liter) with the addition of whole carrots, onions and parsley root. When cooked, remove the fish and strain the broth.

3. Dissolve gelatin in a small amount of warm water.

Maslenitsa is an ancient Slavic holiday, the roots of which go so far into the past that no one knows exactly when it appeared. Many researchers believe that in ancient times Maslenitsa was celebrated later - it symbolized the end of winter and the beginning of the fertile season. Actually, this is what the festivities were timed to coincide with. But over time, the Orthodox Church streamlined this issue in its own way, and the dates for celebrating Maslenitsa began to depend on the date for celebrating Easter. Today, Maslenitsa is celebrated in the last week before the start of Lent, and the end of this fast is precisely the holiday of the spring equinox - Easter.

Maslenitsa is celebrated for a week, and each day has its own special scenario - meeting, flirting, delicacy, revelry, mother-in-law's parties, sister-in-law's get-togethers, farewell. The first three days are called Narrow Maslenitsa, the rest - Broad. The culmination of the celebration, as we know, is the burning of an effigy of winter, which symbolizes its imminent end. It often happens that it symbolizes prematurely.

In general, various winter activities are held on Maslenitsa - sliding downhill, storming a snow fortress, sledding, wrestling in the snow. But once upon a time, matchmaking and memorials for the deceased were also scheduled on these days. Everything had to be done before the start of Lent. By the way, despite all the revelry, Maslenitsa is also called Cheese Week. And by cheese here we mean cottage cheese and dairy products. The fact is that you can no longer eat meat on Maslenitsa - preparations are underway for fasting. Only fish, pastries and dairy products can be on the table. The last day when you can eat meat is the so-called Meat Sunday, that is, the last Sunday before Maslenitsa.

But let's finish with the theoretical part and get to the point. As we already understood, people do not eat meat on Maslenitsa. The main symbol of this holiday is, of course, pancakes, of which there are countless numbers - wheat, buckwheat, semolina, yeast, sourdough, custard, with seasoning, and so on and so forth. But everyone already knows about pancakes, and we’ll try to figure out what else is customary to cook for Maslenitsa, besides pancakes.

Here you need to understand that the holiday lasts a week, and it’s difficult to eat pancakes for a week. Therefore, on these days they traditionally prepared lean cabbage soup with sauerkraut and finished off the various prepared preparations. This is such an everyday food. Also, various fish dishes such as jellied or baked fish are perfect for this holiday. Dumplings with potatoes or cottage cheese and potato pancakes would be appropriate on the table. Well, and, of course, various pastries - without them there would be no holiday.

Syrniki

• cottage cheese - 500 g;
• flour - 2 tbsp. l.;
• eggs - 2-3 pcs.;
• sugar - 3-4 tbsp. l.;
• jam - 2-3 tbsp. l.
• raisins - 2 tbsp. l.;
• white crackers - 50 g;
• butter - 100 g;
• powdered sugar/vanilla sugar - 1 tbsp. l.;
• salt - to taste.

Rub the cottage cheese through a sieve, mix with sugar, 2 eggs, salt and flour and mix until smooth. Sort the raisins, rinse and dry. Boil raisins with jam until thickened and cool. Divide the curd mass into pieces, roll it into round flat cakes 5-7 mm thick, put boiled jam inside and make oval-shaped cheesecakes. Soak each cheesecake in a scrambled egg, bread it in breadcrumbs and fry in plenty of oil. When serving, sprinkle with powdered sugar. Serve sour cream separately.

Varenets

This ancient fermented milk drink was once a very frequent guest on the holiday table. Now it is a little forgotten, but there is a good reason to remember it.

• milk - 1 l;
• cream - 250 ml;
• sour cream - half a glass;
• yolk - 1 pc.;
• sugar - 1 tbsp. l.

Mix milk and cream in a saucepan and place in the oven. As soon as foam appears on the surface, lower it to the bottom with a spoon and shake. Place one foam on a plate. Continue boiling the milk until it is reduced by one third. Remove the boiled milk from the oven and cool to 40°C.

Add sour cream mixed with yolk and sugar, whisk, pour into cups and place a piece of foam on top. Place in a warm place (30-40°C) until the Varenets turns sour. Then put it in the refrigerator. Serve the finished Varenets with sugar, cinnamon and crackers.

Sbiten

Another winter drink that will warm you up in the cold and give you many pleasant moments.

• sugar - 150 g;
• honey - 200 g;
• cloves - 5 buds;
• cinnamon - 2 g;
• ground ginger - 2 tsp;
• black pepper - 10 peas;
• karmadon - 6-8 capsules;
• star anise - 3 stars;
• boiling water - 5-6 l.

Dissolve sugar and honey in boiling water (you can add it later, to a liquid cooled to 40 degrees - so it will not lose its beneficial qualities) and cook for 15 minutes; add all the spices and cook for another 10 minutes; then pour it hot and drink it like tea.

Cheesecake "Tsarskaya"

Well, where would Maslenitsa be without baking? Cheesecake is another version of a dough product symbolizing the sun. It's easy to do and brings a lot of joy.

• low-fat cottage cheese - 500 g;
• eggs - 5 pcs.;
• sugar - 5-7 tbsp.
• butter - 200 g;
• flour - 1.5 cups;
• salt - to taste.

Grind the egg yolks with sugar until white, beat the whites with a pinch of salt until stiff peaks form. Rub the cottage cheese through a sieve for a finer structure. Combine the yolks with cottage cheese, mix, add the whites and beat with a mixer until fluffy. Grate the frozen butter on a coarse grater, mix with flour and grind until it becomes coarse.

Pour half of the flour mixture into the bottom of the mold, add the cottage cheese and cover with the remaining crumbs. Place in an oven preheated to 180°C and bake until done.

Drachena

Here is another interesting dish, similar to an omelette. Among other things, drachena once had a ritual meaning - on the days of funerals they went to the cemetery with it.

• eggs - 4-5 pcs.;
• sugar - 2 tbsp. l.;
• cream - 1 glass;
• flour - 1 glass;
• butter - 1-1.5 tbsp. l.;
• powdered sugar - 1 tbsp. l.

Beat eggs with sugar until foamy, add cream, add flour, mix quickly and pour into melted butter in a deep frying pan, bake in a heated oven until the drachena browns and rises well. Serve hot, sprinkled with powdered sugar.

Honey gingerbread

Maslenitsa Wednesday was called "gourmand". Mothers-in-law especially prepared for this day, since then their sons-in-law came to them for pancakes. But in addition, their mothers-in-law often treated them to honey gingerbread.

• flour - 4 1/4 cups;
• sugar - 1 glass;
• butter - 140 grams;
• honey - 3 1/2 tbsp. l.;
• water - 1/2 cup;
• soda - 1 tsp;
• baking powder - 1 tsp;
• salt - 1 tsp;
• cinnamon - 1 1/2 tsp;
• ground ginger - 1/2 tsp;
• cloves - 1/2 tsp;
• egg white - 1 pc.;
• powdered sugar - 1 1/2 cups;
• lemon juice - 1 tbsp. l.

Mix sugar, honey and water in a saucepan. Place over medium heat and wait until the sugar dissolves, stirring occasionally. Add oil and spices - cinnamon, ginger, cloves. Remove from heat when the butter has melted, and then mix the flour, baking soda and baking powder in a large bowl. Pour a warm mixture of spices, sugar and butter into the flour. Stir and knead the dough, from which you then form a ball, wrap it with cling film and put it in the refrigerator overnight.
The next day, you can make gingerbread cookies from the finished dough. Remove the dough from the refrigerator and preheat the oven to 200 degrees. Roll out the dough after it has reached room temperature and cut out the gingerbread cookies using a special mold or knife. The cut-out gingerbread cookies can be placed in the oven after covering a baking sheet with parchment paper. They bake quite quickly - 5-6 minutes.

Beat egg whites, powdered sugar and lemon juice until smooth. Place the mixture in a bag and cut off the tip at the end. Paint the gingerbread cookies with glaze and wait until it hardens. Serve with tea.

On this day, the Slavic Bear God - Kom - woke up.
On Maslenitsa, from the very morning, the pagans went into the forest and brought donations in the form of pancakes. Hence the saying that has lost its meaning, but has taken root in the Russian language - “the first pancake is for the Kom (bears).” Maslenitsa does not exist as a holiday in the Orthodox calendar, but the Slavs loved it so much that they continue to celebrate it to this day. The date of the celebration was shifted, otherwise Maslenitsa would have fallen during the strict pre-Easter fast.

Let's look at what Maslenitsa dishes (recipes), besides pancakes, you can prepare!

Pancakes symbolize the rising sun. But since it lasts a whole week (in 2017 - February 20-26), our ancestors prepared not only pancakes, but also cheesecakes, pancakes, cheesecakes, dumplings, pancakes, varenets, varieties of pancakes from potatoes, millet porridge, corn and buckwheat flour. Pancakes are used to make cakes and rolls with various fillings. Since Maslenitsa precedes the strict pre-Easter fast, meat dishes are usually not prepared on this day. But you can eat fish, eggs, and fermented milk dishes.

The recipes of some ancient dishes have already been forgotten, although they are prepared without much difficulty.

Dishes for Maslenitsa: recipes other than pancakes

Cheesecake in a royal style

Ingredients:

Low-fat cottage cheese 0.5 kg;
eggs 5 pcs.;
granulated sugar 5-7 tbsp;
butter 200 g;
wheat flour 1.5 cups;
salt.

Preparation:

Grind egg yolks with sugar, whites with salt. Beat everything until white foam. Pass the cottage cheese through a fine sieve. Mix the yolks mashed with salt together with the cottage cheese until smooth. Take frozen butter and grate it coarsely.

Mix butter and flour to form lumps like cereal. Place the resulting flour mixture (half the volume) into the mold, giving it a round shape. Place the curd mass on top and the third layer - the second half of the flour crumbs. Heat the oven to 180 degrees and bake until golden brown.

Pumpkin pancakes

Pumpkin dishes were traditional among our ancestors; they loved to eat pumpkin on holidays and on ordinary days. We didn’t forget on Maslenitsa.

Ingredients for 4 servings:

Grated pumpkin pulp, 2 cups;
eggs, 1 pc.;
flour, 5-6 tbsp. with a slide;
sour cream or kefir, 2 tbsp;
salt, sugar as desired;
soda, 1/3 tsp;
spices (for example, cinnamon), 1/3 tsp;
frying oil.

Preparation:

Remove pumpkin pulp (400 g) from seeds and peel. Cut into pieces and grate coarsely. You should get two glasses weighing 200 g. Beat the pumpkin mass together with the egg, sour cream (kefir), soda, salt and sugar. Knead the flour gradually until the consistency is slightly denser than for regular pancakes.

Add spices (optional). Place the dough into a well-heated frying pan with a dessert spoon so that the pancakes are spaced at a sufficient distance and do not stick together. As soon as the flour sets, reduce the heat and cook over low heat until medium brown. Serve with sour cream. can be cooked with apples, raisins, zucchini, cottage cheese.

Potato pancakes

Draniki are the same pancakes, but made from potatoes. Perfect for Maslenitsa week.

Ingredients (for 1 serving):

Potatoes, 4 pcs.;
onions 1 pc.;
egg 1 pc.;
flour 3 tbsp;
salt.

Preparation:

Peel and grate raw potatoes along with onions. Drain off excess juice. Mix with egg, flour, salt. Fry in hot oil, placing on paper napkins, they will absorb excess fat. Be sure to serve hot with sour cream.

Pies with cabbage

Pies with cabbage have always been popular, especially during Lent. You can also prepare them for Maslenitsa instead of pancakes.

Ingredients for 30 pieces:

Wheat flour 4 cups;
raw yeast 30 g;
water 0.5 l;
salt 0.5 tsp;
sugar 2 tbsp;
rast. oil;
cabbage 1 head;
carrots 2 pcs.;
onion 1 pc.

Preparation:

Dissolve yeast in warm water. Mix with flour, kneading the dough. The dough should have a liquid consistency. Cover the dough with a napkin for an hour. Prepare the filling: chop and fry the onion and carrots, mix with finely chopped cabbage, add salt and sugar to taste. Simmer until cooked, place in a bowl until cool.

Form the dough into a thick sausage and cut into round pieces. Sprinkle each round piece with flour, forming a pie pan. Place the filling in the center, pinching the edges. You can fry in a pan, but it is better to bake in the oven for about 40 minutes.

Banica

Banitsa is a traditional Slavic Maslenitsa dish, common in Bulgaria. This is a pie made from puff unleavened unleavened dough, easy to prepare.

Ingredients:

Eggs 5 pcs.;
water 30g;
salt;
flour (optional);
cottage cheese 500-700g;
oil drain

Preparation:

Beat 4 pcs. eggs with water and flour until a very soft dough is obtained. Cover the dough and set aside for 20 minutes. Divide the dough into 9 equal parts and roll out into thin cakes like pancakes, let dry. While the dough dries, make the filling: beat together the egg, cottage cheese, and salt.

Dry each cake in a frying pan greased with butter for 1-2 minutes. Place the filling on each shortcake, and so on for all 9 pieces. Grease the top of the ninth cake with one butter without cottage cheese.

Place the pie in the oven for 50 minutes at 180 degrees. Do not remove it from the pan until it has cooled completely. Sprinkle the finished pie with powdered sugar or sand.

Cheesecakes Kiev style

Ingredients:

Cottage cheese 0.5 kg;
flour ¾ cup;
eggs 3 pcs.;
sugar ¾ tbsp;
jam 3 tbsp;
raisins 2 tbsp;
white crackers 50 g;
drain oil 100 g;
powdered sugar 1 tbsp;
sour cream 20% 0.5 cup;
salt.

Preparation:
Pass the cottage cheese through a sieve. Beat with sugar, eggs, salt, flour until smooth.
Cook the raisins a little with the jam and let cool. Roll the cottage cheese mixture into flat cakes and put jam on top. Place each cheese cake first in a raw egg, roll in breadcrumbs and fry. Ready sprinkled with powdered sugar and sour cream.

Jellied pike perch

Our ancestors prepared jellied dishes without gelatin (due to its absence). You can make the task easier by adding dissolved gelatin to the fish broth. But you can try to prepare aspic according to all the rules of ancient recipes.

For 2 kilos of pike perch, take 2 carrots, parsley and celery roots, salt and pepper to taste, bay leaf, and other spices as desired. For decoration you can use boiled eggs, herbs, and lemon slices.

First prepare the fish for the broth. To do this, cut off the head, tail and fins from the pike perch carcass. Clean the gills, remove the eyes and rinse in running water several times.
Pour three liters of water over these parts of the body and cook over medium heat. While boiling, constantly skim off the foam. At this time, you can prepare the vegetables. Vegetables – carrots and roots – coarsely chopped. In a cast iron frying pan, lightly fry the vegetables without oil.

After cooking the broth for an hour, throw in all the vegetables and pike perch fillets. Boil the broth until a quarter of the original volume of liquid remains. The broth should stick to your hands. After this, remove the vegetables and roots from the broth.

Separate the pulp from the fish bones (if you used whole pieces of fish rather than fillets), and while the dish is being prepared for decoration, you can cook the fish bones separately.

After the broth is ready, strain it, pour it into flat plates with pieces of fish, chopped eggs and vegetables, herbs and lemon. Fish meat should be distributed evenly across all plates. Leave to cool in the cold, but not at sub-zero temperatures! The aspic will be a little softer than with gelatin, but more tender and natural.

Carp with sweet and sour sauce

Our ancestors loved to cook fish with various sauces, especially with, such dishes were especially popular on holidays. Instead of carp, you can use any white fish.

Ingredients:

600 g fish
0.5 heads of onion,
parsley root,
1 carrot,
2 laurel leaves.

For the gravy:
1 tbsp. flour,
2 tbsp. raisins,
Sahara,
oil drain,
volume of paste,
a little citric acid
fish broth 1.5 cups.

Preparation:

Cut the cleaned carp into portions and place in a bowl for stewing, adding carrots, onions, parsley, and salt. Pour in broth. The broth can be cooked from the head, fins, and tail of the fish. Dim it.

While the fish is simmering, prepare the sauce: fry the flour in a frying pan, dilute it with the rest of the broth, pour in the tomato paste, add citric acid. At the very end, throw in the pre-soaked raisins. After boiling, add a little sugar and butter to the gravy. Pour the resulting sauce into the bowl with the stewed carp.