Estonian Traditional Curd filled Buns. Mulgi korbid

Mulgi korbid

Mulgimaa is perfect example about the globalisation already in 19th of century. During the American Civil War from 1861 to 1865 was lack of cotton and price was very high.
So, was demand for alternatives. South Estonia, Mulgimaa has perfect conditions for cultivation of linen. Bondage was in Estonia abolished 1816, but still farmers were very poor and land was owned by landlords. But because of America and demand for linen, farmers gets enough money to buy from landlords land and farms. And this area become rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa 🙂
In Latvia means word- Mulk- ” silly” and in Estonia it means “hole”- in meaning that the all richness went in to the one hole…:)

I have been already wrote about Mulgimaa. Estonian hidden treats.

Mulgi- Mulgimaa is area  in South-Estonia, with own culture, traditions, food and dialect. korbid (plural “korbid”, singular “korp”)- curd or semolina filled buns are one of its famous signature dish. Mulgi Korbid filling and buns itself are not very sweet. But you can make sweet filling and add more sugar in dough, as well.

Traditionally Mulgi Korbid has  curd or semolina filling, but you can use potato filling, as well. This is perfect dish to made, when you made too much potato mash or bubert, and you have some leftovers.

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Estonian Traditional Curd filled Buns. Mulgi Korbid.

Estonian Traditional Curd filled Buns

  • Servings: 15-16 buns
  • Time: 2hr 30mins
  • Difficulty: easy
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Mulgi korbid

Ingredients

  • 0, 5 litre milk
  • 35 g yeast
  • 2 tablespoon sugar
  • 100 g butter
  • 1 teaspoon salt,
  • 8 dl flour
  • Semolina filling or use Bubert recipe

  • 0, 6 litre milk
  • 0,5 glass of semolina
  • 2 tablespoon butter
  • 1 egg
  • salt, sugar
  • Boil a thick porridge from milk and semolina. Add butter, season with salt and sugar. Let cool down and add beaten egg.

    Curd/quark filling  look for home made quark recipe

  • 600 g quark
  • 2 tablespoon sour cream
  • 2 tablespoon melted butter
  • salt, sugar and cumin
  • If mix is too fluid, add some semolina or flour

    Potato filling 

  • 700 g boiled and mashed potatoes
  • 2  beaten eggs
  • 2 tablespoon melted butter
  • salt and cumin
  • If mix is too fluid, add some semolina or flour
  • 1 egg for coating buns
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Curd Casserole. Kohupiimavorm

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Curd Casserole. Kohupiimavorm

14 th of March is Estonian Native Langue Day .

Estonian belongs to the Finnic branch of the Uralic language family. Finnish and Estonian  are very similar like  for example Italian and Spanish.
Estonian is secret language 🙂 because only ca 1 million people speak this natively.

The biggest difference is that Estonian do not have prepositions (if you reading my posts, you probably noticed, that this is the most complicated for me).
I am able to communicate in Russian, English and Finnish and I can tell you, that for saying the same idea, in Estonian this is the shortest, You need and use fewer words because you do not need prepositions 🙂

The second difference is that we do not have grammatical genders. She and He are both ” tema”. Foreigners asking often, how do you know  does in this written text man or woman. And we are asking back: WHY this is important ? Concentrate to the idea and content, not to the prejudices. And usually people has names:)

And, unlike the Romance language speakers, we do not know does table or tree is female or male.
Yes, we believe in that nature has the spirit. In Estonian are very much onomatopoeias. But what gender  has trees and stones. We do not care 🙂

But Estonian is not so easy. We have fourteen cases. And lot of vowels.
You can say, that you Estonian is fluent, if you are able to pronounce:
õunapuuõied, oaaed, Jüriööülestõus, jäääär, head aega.. 🙂
(apple tree blossoms, bean garden , St. George’s Night Uprising, the ice edge, good by)

For this day I present to you one very typical Estonian dessert.

Curd Casserole with Kissel

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
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Curd Casserole is typical Estonian Dessert.Serve with sour cream or kissel

Ingredients

  • 50 g melted butter + some butter to grease baking form and some butter on the top of dessert
  • 400 g quark/curd
  • 2 eggs
  • 2 dl semolina
  • 100 g sour cream
  • sugar and grated lemon peel
  • bread crumbs
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Black Bread Dessert. Leivasupp

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Black Bread Dessert. Leivasupp

So, You baked black bread and probably have some leftovers. This is the easiest dessert in the world.
NB! of course, if you have very salty bread with cumin, this is not dessert to you. Then make better Garlic Breads.

Black Bread Dessert. Leivasupp

  • Servings: 4-6
  • Time: 30mins
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A light and easy dessert from black bread

Ingredients

  • 300 g ( 8 slices) black bread
  • 1 litre water + juice
  • (100 g raisins or other dried fruits)

 

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Shrove Tuesday Buns. Vastlakuklid

oo, I LOVE Shrove Tuesday Buns:)

I do not eat and like too much cookies and pies, but twice in the year: gingerbread and Shrove Tuesday Buns… I can eat without shame and limit 🙂

It seems easy stuff, but in Estonia we have two parties. One camps say that Vastlakukkel must be only with whipped cream. And others are sure, that it must contain whipped cream and jam. So, choice is yours.

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Shrove Tuesday Buns. Vastlakukkel

Shrove Tuesday Buns

  • Servings: 15-16 buns
  • Time: 2hr 30mins
  • Difficulty: easy
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A traditional Shrove Tuesday dessert after Pea Soup and Pork legs

Ingredients

  • 2 dl milk
  • 25 g yeast
  • 3 tablespoon sugar
  • 1 egg
  • 100 g butter
  • 1/2 teaspoon salt, 1 teaspoon cardamom
  • 6 dl flour
  • 1 egg for coating buns
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Kohuke. Chocolate Glazed Quark Snack

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Kohuke. Chocolate Glazed Quark Snack

Kohuke- chocolate glazed quark snack is very popular dessert for children breakfast. Estonians can buy from store tens of sorts Kohuke: with different flavours and fillings.
Because of quark, Kohuke is rich of protein and because of chocolate, it is energy bar:)

Lets do Kohuke at home as pop-cakes.

Kohuke. Chocolate Glazed Quark Snack

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
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Kohuke is typical Estonian breakfast dessert. Full of energy and protein.

Ingredients

  • ca 100 g quark ( ca 10 pcs Kohuke)
  • ca 100 g baking chocolate
  • sugar, vanilla…
  • you can add berries, chocolate, coconut…

Directions

  1. Put the quark in to the towel and squeeze as much you can, as dry you can. Quark must be very dry
  2. season dry quark. NB! do not add too much sugar, because chocolate is sweet, as well
  3. Roll small balls
  4. Melt chocolate in to the water bath or micro-oven. Add some cream , if necessary. Chocolate must be liquid and flowing
  5. Dip quark balls in to the chocolate and cover all sides.
  6. Let Kohuke dry and harden.
  7. Enjoy! Head isu!



Soundtrack  Siiri Sisask ” Mis maa see on”

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Rolled Cake. Rullbiskviit

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Rolled Cake. Rullbiskviit

One of my favourite cake. For better result use free range yellow eggs.

Rolled Cake. Rullbikviit

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
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A light and delicious cake

Ingredients

  • 5 eggs
  • 5 tablespoon sugar
  • 5 tablespoon flour
  • ca 300 g jam

Directions

  1. Whip eggs in mixer with sugar ca 10 minute, while you get bright and light egg foam
  2. preheat oven to 180 Cdsc01666
  3. Sift flour in to egg mix and stir carefully
  4. Pour dough in to baking paper lined oven tray
  5. Bake ca 10 minute 180 C. While biscuit is baking, prepare
  6. Put on the table “baking tray sized” baking paper and sprinkle with the sugar
  7. Take biscuit from oven and turn it back, biscuit side next to the sugar.
  8. Remove carefully baking paper  from biscuit and spread quickly with jam
  9. Roll cake and serve.


Soundtrack  Äpu Näärilaul

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Kissell

Kissell

  • Servings: 2-3
  • Time: 20mins
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Ingredients

  • 0,5 litre juice + water +sugar
  • 0,5-1 tablespoon strach

Directions

  1. If you using dried fruits (raisins, plums..) let them swell in some water and add berries with swelling water
  2. If you using fresh berries – like Cranberries. Let berries to boil and smash them through the sieve, dilute, season
  3. let juice to boil
  4. Stir strach in to separate glass with cold water
  5. Pour in to the boiling juice, stir and let simmer while Kissell is enough thick
  6. Do not let Kissell boil


Soundtrack Leila Miller “Talv”