Syrni zagovezni, also known as Farewell Sunday, is a Christian holiday that is celebrated on the last Sunday before the beginning of Lent and is therefore a movable holiday, however, Sirni zagovezni is always 49 days before Easter on a Sunday.
Syrni zagovezni has different names (Proshka, Prochka, Sirni pokladi, Poklady, Sirnitsa, Orata), which are related to the typical rituals and traditions of the holiday.
Meaning:
Spiritual preparation for Lent
The Sirni zagovezni holiday has a double meaning: on the one hand, it is dedicated to forgiveness – loved ones forgive each other's sins and offenses, preparing themselves spiritually for Lent.
Preparing the Body for Lent
On the other hand, Lenten Cheese is the last day on which the consumption of dairy products is allowed before the strict fast, which begins the following day, Monday. During the period of Lent, believers abstain from eating meat, dairy products, and sometimes even fish, eggs, and butter, depending on the tradition of the particular church.
Traditions
The traditions of Sirni Zagovezni include various folk customs, such as:
- sending away winter and welcoming spring;
- games, songs, and dances;
- preparing and sharing dishes specific to the holiday;
- “hamkane“ (lamkane, flattery) - a boiled peeled egg, a piece of white halva, or charcoal is tied to a thread hung on a stick above the table. The thread is spun in a circle and each member of the family, mainly the children, tries to catch the egg (halva, coal) with their mouth. Ritual actions and fortune-telling follow.
Syrni zagovezni provides an opportunity for family and community gathering, with the main meaning of the rituals being forgiveness, renewal and preparation for the spiritual journey during Lent.
A key part of the tradition associated with Sirni zagovezni is the preparation and consumption of certain types of food, avoiding meat products, as Lent is a period of fasting and abstinence. There are always dairy and egg products on the festive table: banitsa with cheese, boiled eggs, halva with walnuts.
Here are a few recipes that you can try on Sirni Zagovezni:
Banitsa with cheese
Required products:
- 1 package of banitsa crusts;
- 400 g of cheese (cottage cheese);
- 2 eggs;
- 1 cup of yogurt;
- ½ cup of oil;
- Bicarbonate of soda.
Method of preparation:
- Beat the eggs, add the yogurt with a little bicarbonate of soda and the oil.
- Crush the cheese and mix it with the egg mixture.
- Take a crust, spread it with a little of the mixture and cut into pieces. Repeat with the remaining crusts.
- Arrange in a greased pan, pour over the remaining mixture and bake in a preheated oven at 180°C until golden.
- Serve warm.
Stuffed Eggs
Ingredients needed:
- 6 eggs;
- 2-3 tablespoons mayonnaise;
- 1 teaspoon mustard (optional);
- Salt and pepper to taste;
- Optional spices (e.g., paprika, curry powder);
- Parsley, paprika, capers, olives for decoration.
Preparation method:
- Boil the eggs for about 9-12 minutes to make them hard-boiled. Once they are done, remove them and place them in cold water to stop the cooking and make peeling easier.
- Once the eggs have cooled, peel them carefully. Cut them in half lengthwise and remove the yolks, placing them in a separate bowl.
- For the filling, mash the egg yolks until smooth. Add the mayonnaise, mustard (if using), salt, pepper, and other spices of choice. Mix well until the mixture is smooth and homogeneous.
- With a spoon or a pastry syringe, carefully fill each egg white half with the prepared yolk mixture. You can use different nozzles for the syringe to give a decorative shape to the filling.
- Garnish the stuffed eggs with parsley, chopped olives, capers, or sprinkle with paprika for color and extra flavor.
- You can experiment with the filling by adding ingredients such as chopped ham, olives, different types of cheese, or tuna.
Cheese Bread for Lent
Ingredients needed:
- 500 g flour;
- 1 packet of dry yeast (7 g) or 25 g of fresh yeast;
- 1 teaspoon of sugar;
- 1 teaspoon of salt;
- 300 ml of warm water or milk;
- 2 tablespoons of oil;
- Egg for brushing;
- Sesame or poppy seeds for sprinkling (optional).
Method of preparation:
- Preparation of the yeast:If you are using fresh yeast, dissolve it in a little warm water with the sugar and let it foam for about 10-15 minutes. If you are using dry yeast, you can mix it directly with the flour.
- Kneading the dough: Sift the flour into a large bowl. Add the salt, oil, yeast (if dry, mixed with the flour) and sugar. Gradually add the warm water or milk and knead the dough. Knead well for about 10 minutes, until the dough becomes elastic and does not stick to your hands.
- First rise: Shape the dough into a ball, put it back in the bowl, cover with a towel and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
- Shaping the loaf: Once the dough has risen, divide it into the desired number of pieces (you can make one large loaf or several smaller ones). Shape them and arrange them in a greased pan, leaving a little space between them.
- Second rise: Cover again and let rise for about another 30 minutes.
- Baking: Beat an egg and carefully brush it over the risen loaf. Sprinkle with sesame or poppy seeds, if desired. Bake in a preheated oven at 180-200°C for about 30 minutes or until the bread is golden brown.
- Serving: Let the bread cool on a wire rack before slicing. Serve warm or at room temperature.
The bread is perfect for special gatherings and holidays.