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
  • Print

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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The Liebster Award

It was a nice surprise to receive this nomination from Zoe, https://crichtonscoop.wordpress.com/  Thank you!
Blog name „ Cooking With Soul“ says everything . It worth a visit if you haven’t come across her already 🙂

Blogging awards like the Liebster Award, are a great way to share blogs that you have discovered, as well as recognising the efforts of the people behind the blogs, and building the blogging community !

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Autumn

The rules are as follows. (Sorry, I did some changes, because 11 facts and questions were too much :))

  1. Thank the person/blog who nominated you and link back to them.
  2. Write a post telling your fellow bloggers 8 things about yourself.
  3. Answer the questions asked by the blog who nominated you.
  4. Create 8 questions for those you will nominate.
  5. Nominate 5-11 new bloggers (who have less than 200 followers)

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    Winter #globalwarming

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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
  • Print

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
  • Print

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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Estonian Pea Soup. Hernesupp

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Traditional Pea Soup. Hernesupp

Vastlapäev, known as Shrove Tuesday in much of the English-speaking world, the Estonians celebrate this day a little differently.

Instead of pancakes, we eat split pea soup and the delicious Vastlakukkel cream cake.
Traditionally children will sled down any available hill of snow, to get “long linens”.  And not only children. Tomorrow, after meeting I am going with my colleges  to sled, as well.
And later we have pea soup and Vastlakukkel!
Today, of course nobody care about linen, this is just for fun:)

The name Vastlapaev is taken from the German word “fasten” (to fast). And after Vastlapäev started fast, because meat was ran out.

Traditional pea soup takes time, so this is reasonable to cook more soup and leftovers freeze or store in clean airtight jar.

Traditional Estonian Pea Soup. Hernesupp

  • Servings: 4-6
  • Time: 2hr
  • Print

Traditional Estonian Pea Soup takes time, but it is worth it

Ingredients

  • 500 g pork, best is (smoked) leg or ribs or pork belly
  • 0,5 glass of pearl barley
  • 400 g dried yellow peas
  • 1 onion, sliced
  • 2 carrots, sliced
  • for seasoning salt, mustard, pepper, garlic

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Estonian Black Bread. Leib

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Estonian Black Bread. Leib

Estonian Black Bread is fermented Rye Bread.
For this bread we have even the own word: LEIB.
“white wheat bread” we call “Sai”.

Of course, shops are  full of different breads, even with nuts and chocolate.
But some years ago, our first lady Evelin Ilves promoted the homemade bread. So, today, I believe, all Estonian woman has their own home-made bread recipe.

Each estonian eat  ca 10 kg white wheat bread and 30 kg black rye bread per year, so Rye bread is very popular and I can say, that this is something very “Estonian”.

24th February is Estonian Independence Day,  our republic become 99 years old 🙂
so this is the best day to bake the Estonian traditional rye Leib.

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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
  • Print

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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Estonian Style Sauerkraut with Pork and Barley. Mulgikapsad

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Estonian Style Sauerkraut with Pork and Barley. Mulgikapsad

Estonian Style Sauerkraut with Pork and Barley is called ” Mulgikapsad”. Kapsad- means Cabbage and
Mulgi- Mulgimaa is area  in South-Estonia, with own culture, traditions, food and dialect.

This area and culture 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 am Mulk ( person, who is living and born in Mulgimaa), as well. My mothers ancestry have been lived in Mulgimaa more than 400 years. Maybe more, but we have first written documents from 1630 of year 🙂

Mulgikapsad can be served as a meal unto itself, usually with boiled potato and certainly with some fermented milk for drink. You may cook this as vegan, without meat.

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