[New] Christmas in … Bulgaria

By Jeff Green

ollowers of the paper will know that each year we feature the Christmas traditions from a different country, or region within a country, in our Christmas edition.

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When a Bulgarian government official approached North Frontenac about an event celebrating the fact that the village of Plevna was named after the Bulgarian City of Plevna, it tweaked our interest in Bulgaria, and sure enough, Bulgarian political, musical, artistic and culinary history is rich and varied, as befits a culture that goes back 2500 years. And its Christmas traditions encompass the country’s Pagan and Christian celebrations, in a distinctive way.

So, happily, here is a very broad sketch of Bulgarian Christmas traditions and a couple of recipes that we can easily make in our homes over Christmas, or at any other time of year.

The population of Bulgaria is 6.9 million.

Its capital is Sofia, a metropolitan city with over1.5 million inhabitants. Bulgaria is bordered by Romania to the north, Serbia and North Macedonia to the east, Greece and Turkey to the south, and the Black Sea to the East. Its land mass is 110,000 square kilometres, twice that of Nova Scotia.

The roots of Bulgaria's Christmas traditions go back to the 9th Century, under Boris-Mihail (Michael) the 1st. Boris formally established Bulgaria as a Christian state in 864, abolishing the practice of Tengrism.

He also was able to negotiate with the Patriarchy of Constantinople, the centre of the Orthodox Church, to establish an auto-cephalus (independent) Bulgarian Orthodox Church.

A lot has happened in Bulgaria since that time, including the banning of Christianity in Bulgaria for centuries, under the Otto-

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As a courtesy, the Township is reminding all residents and visitors who use the lakes, rivers, streams and ponds in North Frontenac of the importance of ensuring that they are prepared and aware of the dangers of Winter Ice conditions.

Ice Fishing, Snowmobiling, Cross Country Skiing, Snow Shoeing, Skating and other winter activities, create an opportunity to venture out onto the frozen lakes, rivers, streams and ponds during the winter months.

The Township is not responsible for inspecting or identifying winter ice conditions. It is the sole responsibility of the individual to ensure that the ice they are about to head out on to is safe. If you don’t know the ice conditions do not venture out onto the ice. Recommended best practices for minimum standards for Ice Water safety:

▪ Ice with a thickness of 2” or thinner is unsafe and should not be travelled upon;

Ice with a thickness of 4” is safe for individuals to go ice fishing on;

▪ Ice with a thickness of 5” may be used by snowmobiles or ATV’s for travel;

▪ Ice with a thickness of 8-12 inches may be used by small cars, or light trucks.

Red Cross Ice Water Safety https://www.redcross.ca

Ministry of Natural Resources https://www.ontario.ca/page/ice-fishing iF YOU DON’t KNOW! DON’t GO.

Although these are minimum standards they can be affected by factors such as temperature, water currents, springs, lake turn over and other external factors.

Hypothermia: What happens to the body when suddenly plunged into cold water? The first hazards to contend with are panic and shock. The initial shock can place severe strain on the body, producing instant cardiac arrest. Survivors of cold water accidents have reported the breath driven from them on first impact with the water. Should your face be in the water during that first involuntary gasp for breath, it may well be water rather than air.

Hypothermia Chart

Cold hands cannot grasp a thrown rescue line, or hold onto an ice surface. Within minutes, severe pain clouds rational thought. And, finally, hypothermia (exposure) sets in, and without rescue and proper first aid treatment, unconsciousness and death.

Check

Dangerous ice

Good ice

Winter Pond

if you go through the ice retrace your path: The ice got you there. Get warm, Get help: Hypothermia is still an issue.

Be Prepared: Carry safety spikes or a spud bar. Brace Yourself: Hold your breath and be ready.

Stay Calm: You have some time don’t go into “cold shock.” Find the Hole: it’s the way in and the way out.

Stay Afloat: Keep your head above water. Control Breathing: It will help conserve energy.

Get in Position: Find the strongest thickest ice. Get out of the water: use your arms and elbows to get your body up on the ice.

Kick Your Feet: Kick your feet to help get out while you pull with your arms. roll Away: Don’t stand up, roll away from the hole.

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Cont. from p18 man Empire, and more recently while Bulgaria was part of the Soviet Bloc between 1946 and 1989. But since the Bulgarian church was a symbol of cultural independence for Bulgarians, an uneasy truce developed between the government and the church in the latter decades of communist rule in the country, but Christian practices were relegated to the home for the most part.

That all changed with the fall of Communism. In 2002, the Bulgarian Orthodox Church’s role in Bulgaria was codified when the Tzekov Bill was passed into law by the Bulgarian National Assembly.

In the 2021 census, almost 63% of Bulgarians stated their affiliation to the Orthodox Church. Islam is the second most popular religion at 10%, while almost 16% did not declare a religious affiliation at all. While 63% is a strong majority, the numbers have decreased from as high as 84% at the turn of the century just 20 years ago.

As far as Christmas traditions go, the independent streak of Bulgarian culture, as well as its connection to both Slavic and Turkish influences, play out in the foods that are prepared over the holidays.

Unlike other Orthodox churches, Bulgarians celebrate Christmas Eve on the 24th of December and on the 25th.

Music is part of Bulgarian traditions, harkening to an ancient cultural life that goes back to the 5th Century BC.

A tradition called Koleduvane takes place on Christmas Eve.

“The essence of this tradition comes from the belief that on the night before Christmas there are all kinds of supernatural creatures and evil spirits that visit us, and the songs and dances during Koleduvane have the power to chase them away. Just like many other Bulgarian rituals and customs, Koleduvane has Pagan roots” said Hristina Dmitrova of the website Djaunter. com

“On the night before Christmas, a lot of Koleduvane groups gather together, wearing festive clothes and symbols, and head east in the neighbourhood they had chosen to visit. On their way they sing special Christmas songs that have the power to chase the evil spirits away from the neighbourhood and ensure a happy New Year filled with laughter, new life, and rich crops.

“They enter all houses in the neighbourhood and are welcomed there as long-expected guests ... Then they move on to the next house, and the next one – singing and dancing till dawn. The rituals they perform all aim to bring the family they visit longevity, health, prosperity, and luck ... Of course, a lot of wine and food is shared between the master of each house and his guests – this magical evening is filled with laughter, hopes, dreams, and a lot of festivities.”

The transition between the pre-Christmas period and Christmas day is also marked by the foods that are eaten.

The traditional Christmas Eve Dinner in Bulgaria is a vegetarian, dairy free meal. In some families this tradition is carried out for a 40 day advent period before Christmas. It is also a way to celebrate some of the agricultural traditions of Bulgaria, whose climate is well suited to fruit, vegetables and grains, including; wheat, corn, and barley.

The Christmas Eve feast includes dishes familiar in the region, such as Sarmi, stuffed cabbage or grape leaves, Pitka, a dairy free soda bread (baked with a lucky coin inside for the holidays), Bob Chorba – bean soup, and Tikvenik (a pumpkin strudel made with phyllo pastry). While the dishes vary, the number served at a Bulgarian table is not arbitrary. It must be an odd number, in order to bring good luck.

On Christmas Day, meat is on the menu. Kapama, a stew cooked over sauerkraut in a clay pot, is a popular dish.

From what I can tell, Bulgarian cuisine is a unique blend of Greek/Turkish, Slavic and Eastern European influences. Perhaps the most intriguing dish for me is the simplest – honey, walnuts and garlic, with a little salt.

The combination is sweet, crunchy, salty, and healthy. And the garlic wards off evil spirits.

Here are some Bulgarian recipes for Christmas, and for eating all winter.

Tickvenik

This pumpkin strudel is like a sweet version of a Bulgarian pastry called banitsa, which is made with a savory cheese filling. You'll find this sweet version particularly as a dessert for Christmas Eve, as well as fall/winter in general. The name comes from "tikva" meaning pumpkin.

Ingredients

For the filling 8 oz pumpkin 225g (peeled and de-seeded weight), 1 ½ tablespoon butter, 3 tablespoon sugar, 1 teaspoon cinnamon, 2 tablespoon chopped walnuts or more to taste

For the pastry 1 ½ tablespoon butter, 4 sheets filo pastry

To finish ½ tablespoon confectioner's sugar icing sugar, approx.

Instructions 1.Preheat the oven to 350F/180C. Lightly butter a small, 8in/20cm skillet/frying pan (7in/18cm also fine). 2.Coarsely grate the peeled and de-seeded pumpkin. Warm the butter in a large skillet over a medium heat and add the pumpkin. Cook for a minute or two to soften, then add the sugar and cinnamon. Cook a minute or two more, stirring and spreading slightly so excess moisture can evaporate but the pumpkin keeps its form. Remove from heat and allow to cool slightly. 3.Gently melt the butter in a small pan. Place one sheet of pastry on a clean, dry work surface and brush it with butter. Place a second piece of pastry on top, matching the edges as best you can. 4.Divide the pumpkin filling and the walnuts in two. Put one half of the pumpkin filling along one long edge of the pastry in a line, then put half of the walnuts either right next to the pumpkin or on top. Lightly brush the rest of the pastry that doesn't have filling on it with a little butter. 5.Carefully roll the pastry from the edge near the filling to make a long, even log with the filling in the middle. Don't roll too tightly, a little space in there is fine to make it easier to coil. Then carefully pick up the roll and coil it from one end around itself inside the buttered skillet (see photos above). 7.Repeat with the remaining pastry and fillings - brush one piece of pastry with butter, top with the other piece, put the pumpkin filling and walnuts along one edge and roll up. When you put this roll in the skillet, try to join the end of the previous coil with the end of this one so it makes one large coil. 8.Brush the top of the coiled up pastry with butter then place in the oven for approximately 40 minutes until the top is golden brown and the pastry is crisp. 9.Remove from the oven and allow to cool for a couple minutes before dusting with powdered sugar/icing sugar. Serve warm or room temperature, cut in slices through the coils.

Notes

If you prefer more nuts, you could easily double the walnuts in the filling. Also, if you want to completely fill an 8in/20cm skillet then use approx 1⁄2 again of everything, ie. 12oz total pumpkin, 6 sheets of phyllo pastry etc. and adding a third roll with filling to the coil. Cooking time will remain the same.

Honey, walnut and garlic spread 1 clove garlic

Sea salt (to taste) 100 grams (3½ ounces) chopped walnuts (coarse or fine, your choice) 100 grams (3½ ounces) honey

Instructions

In a medium bowl, mash the garlic with a little salt. Add the walnuts and honey and stir to combine. If it seems too thick, add a little water or oil

Guvech

Ingredients - 2 lb (1 kg) or use beef or lamb, 2/3 cup oil, 2 onions, 2 heads of garlic, 1 medium eggplant (1lb), ½ can tomatoes, 1 red pepper, 2lb potatoes, 1 medium zuchinni, ¾ lb. okra, 3/4lb froaen peas, 2 dried hot chili peppers, 2tsp. paprika, 1 bunch parsley, salt and pepper to taste.

Method: Cut the meat into pieces and braise in 2-3 tbsp of the oil, then remove it. In the same oil, braise the finely chopped onions and add 1/2 of the chopped tomatoes and paprika.

Put the meat back in, add salt, pour in hot water and wine and bring to a boil. Then, cut vegetables in coarse chunks and add them in, except the potatoes and peppers.

When the meat softens, add the remaining oil, coarsely chopped potatoes and peppers. Transfer the dish to a clay pot that has a cover. Place the cover on the pot and place it in a cold oven and heat to 350. Cook for 60-90 minutes, until the meat is very soft. 10 minutes before removing it from the oven, add the remaining tomatoes, coarsely chopped.

Sprinkle the ready clay pot dish with crushed black pepper and finely chopped parsley. ■