Wake-wake. Questions of the Traditional Meal Menu.

Wreaths - an indispensable component of the funeral ceremony - this is an event that allows paying tribute to the deceased. The memorial meal is a ritual, a symbolic phenomenon and implies the observance of a number of rules.

The selection of dishes for this meal is not accidental. So, first of all served kutya, previously blessed by a priest in the temple. The seeds from which it is prepared symbolize a rebirth to eternal life.

There are several recipes for kulivo or kutya. For example, for this dish, wheat cooked in the oven, mixed with honey or jam, can be used. No less popular is the kalevo from the wheat cooked in pots, with poppy seeds, sugar, chopped nuts and pre-soaked raisins.

At the beginning of the funeral is also traditionally served pancakes, the round form of which is a symbol of continuity and infinity of being. Regardless of whether a funeral is held in a restaurant or at home, beet salads with garlic, cucumber, tomato and radish, cold fish snacks, stuffed peppers, fried eggplants can be on the table.

On ordinary days the menu can include "kulebyaki", roast, homemade noodles with chicken. A wake in fasting implies the presence on the table of only lean dishes. Examples of the latter include cabbage rolls with vegetables and champignons, oat cutlets, fish baked with vegetables, potato and rice cutlets.

From the lean yeast dough, the ingredients of which are yeast, vegetable oil, flour, warm water and salt, cook pies. Yeast is dissolved in 0.5 glasses of warm water and wait until they foam. Then the dough is kneaded from these products. As a filling, apples, potatoes, fish, rice with mushrooms, cabbage are suitable.

The obligatory dish of the funeral meal is jelly, which is prepared from oatmeal, diluted with cold water in a 1: 1 ratio. In the resulting mixture put yeast or a piece of black bread and leave in a warm place for about a day. Then drain the excess water, and the remaining mass is brought to a boil.

To prepare cranberry jelly, berries are picked, rubbed through a sieve, squeezed juice. Squeeze should be poured hot water (1: 5), boil and strain. In the chilled half of the broth, add potato starch, and the remaining part of the broth should be boiled by adding sugar. Two parts of the dish are combined, add the juice and cool.

His version of the menu for a funeral meal can be offered by employees of a cafe or restaurant, in which relatives of the deceased decide to conduct a mournful event. On the site www.pominkivrestorane.ru it is possible to familiarize with the list of the establishments rendering services of this kind.

It is important to remember that the memorial table is not accepted to decorate elegantly. Characteristic features of such a meal are the modesty of dishes and the severity of their design. After all, people gathered not to enjoy food, but to remember the deceased with prayers and kind words, express their condolences to his relatives.